[USA] Beef Gyro Loaf
[USA] Beef Gyro Loaf
Guess what, no offal in the recipe this time. This is a recipe I make often since it is so simple and tasty. Credit goes to Alton Brown (Food Network) for the original recipe. I have modified it a bit to make it easier and faster to make. (Alton's original recipe is really great and cooked on the rotisserie of your grill is very good - ][/URL]Alton Brown's gyro recipe
Recipe:
Ground beef (chuck or 80/20) 8 lbs 3640 g
Fresh onion, chopped 11% 400 g
Garlic powder 0.53% 19.4 g
Marjoram 0.25% 9.0 g
Rosemary leaves, ground 0.40% 14.4 g
Salt 1.8% 65.5 g
Cure #1 0.265% 9.6 g
Black pepper, fine grind 0.12% 4.2 g
Butcher & Packer meat binder (phosphates) 0.55% 20.0 g
MSG 0.20% 7.3 g
Slushy ice water (the colder the better) 12.5% 455 ml
Mix ground beef with chopped onions and all spices. Do not add ice water at this time.
Depending on your food processor, add mixture so it won't bog down too much. (In my case, it's about a pound at a time). Turn processor on and then slowly add ice water (divide amount of ice water depending on amount of mixture you've added - in my case, it was about 1.75 ounces per batch):
Process for 90 seconds or until mixture is emulsified and temperature does not exceed 60°F:
Once all meat is emulsified, stuff into whatever diameter casings you like. I used 4-3/8" diameter.
10 lbs emulsified mix:
Stuffed and ready for water bath:
Place into hot water bath, keeping water temp at 160°F until internal meat temp reaches 152°F. Mine took a bit over 3 hours. Here's my hot water cooker set up (table top portable steamer with full size steam table pan controlled by Auber temperature controller.) I have the hot water set to 160 and once the IMT reaches 152, the Auber will turn power off to the steam cabinet:
Once IMT goal is reached, immediately place into ice bath until IMT cools to 100°F or less.
Allow to cool before placing in cooler overnight before slicing. I decided to smoke mine for 45 minutes with pecan just to give it a hint of smoke but I think that was not needed. If you do smoke it, make sure the casing is dry.
Cooked, smoked and sliced in half:
After slicing to desired thickness, cut strips and pan fry. Add to homemade pita with Tzatziki sauce, tomato and onion:
Recipe:
Ground beef (chuck or 80/20) 8 lbs 3640 g
Fresh onion, chopped 11% 400 g
Garlic powder 0.53% 19.4 g
Marjoram 0.25% 9.0 g
Rosemary leaves, ground 0.40% 14.4 g
Salt 1.8% 65.5 g
Cure #1 0.265% 9.6 g
Black pepper, fine grind 0.12% 4.2 g
Butcher & Packer meat binder (phosphates) 0.55% 20.0 g
MSG 0.20% 7.3 g
Slushy ice water (the colder the better) 12.5% 455 ml
Mix ground beef with chopped onions and all spices. Do not add ice water at this time.
Depending on your food processor, add mixture so it won't bog down too much. (In my case, it's about a pound at a time). Turn processor on and then slowly add ice water (divide amount of ice water depending on amount of mixture you've added - in my case, it was about 1.75 ounces per batch):
Process for 90 seconds or until mixture is emulsified and temperature does not exceed 60°F:
Once all meat is emulsified, stuff into whatever diameter casings you like. I used 4-3/8" diameter.
10 lbs emulsified mix:
Stuffed and ready for water bath:
Place into hot water bath, keeping water temp at 160°F until internal meat temp reaches 152°F. Mine took a bit over 3 hours. Here's my hot water cooker set up (table top portable steamer with full size steam table pan controlled by Auber temperature controller.) I have the hot water set to 160 and once the IMT reaches 152, the Auber will turn power off to the steam cabinet:
Once IMT goal is reached, immediately place into ice bath until IMT cools to 100°F or less.
Allow to cool before placing in cooler overnight before slicing. I decided to smoke mine for 45 minutes with pecan just to give it a hint of smoke but I think that was not needed. If you do smoke it, make sure the casing is dry.
Cooked, smoked and sliced in half:
After slicing to desired thickness, cut strips and pan fry. Add to homemade pita with Tzatziki sauce, tomato and onion:
Last edited by IdaKraut on Sat Jul 27, 2013 10:04, edited 1 time in total.
Rudy
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Butterbean,
Thanks. I think you'll like it. Be sure to check the link I provided to Alton Brown's original recipe (also read some of the reviews). When I first saw his episode on TV (many years ago), I made it exactly as he has it written, but to tell the truth, the ground lamb is an expensive meat that didn't really add anything to the flavor. The rosemary is the key ingredient in my opinion so be sure to use that.
Let me know how you like it.
Thanks. I think you'll like it. Be sure to check the link I provided to Alton Brown's original recipe (also read some of the reviews). When I first saw his episode on TV (many years ago), I made it exactly as he has it written, but to tell the truth, the ground lamb is an expensive meat that didn't really add anything to the flavor. The rosemary is the key ingredient in my opinion so be sure to use that.
Let me know how you like it.
Rudy
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- Butterbean
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Rudy, I've actually made his recipe before using lamb but never thought of using beef. I have lamb in the freezer but most of it are real good cuts and don't want to use this but I have a pile of burger that I need to do something with because my wife has been on a chicken kick lately and when this is put on pita bread it will make the beef all healthy and all. (getting sick of chicken)
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Tzatziki Gyro Sauce
Whole milk Greek yogurt (not the non fat stuff) 240 ml
Sour cream 90 ml
Hellmans mayonnaise 30 ml
Lemon juice 15 ml
Large cucumber, peeled, seeded and grated) (place in fine mesh colander to drain)
Dried dill weed 1 tsp
Garlic powder 1 tsp
Kosher salt 1.5 tsp
Finely ground black pepper 1 tsp
Grate large cucumber after peeling and allow to drain (I used a large spoon to squeeze out additional water after letting it drain for an hour). Mix rest of ingredients together and then add the grated cucumber. Refrigerate overnight for best flavor.
Whole milk Greek yogurt (not the non fat stuff) 240 ml
Sour cream 90 ml
Hellmans mayonnaise 30 ml
Lemon juice 15 ml
Large cucumber, peeled, seeded and grated) (place in fine mesh colander to drain)
Dried dill weed 1 tsp
Garlic powder 1 tsp
Kosher salt 1.5 tsp
Finely ground black pepper 1 tsp
Grate large cucumber after peeling and allow to drain (I used a large spoon to squeeze out additional water after letting it drain for an hour). Mix rest of ingredients together and then add the grated cucumber. Refrigerate overnight for best flavor.
Rudy
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I haven't found the perfect naan recipe, but here's one that would work:
http://www.halfbakedharvest.com/homemad ... ep-photos/
The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
http://www.halfbakedharvest.com/homemad ... ep-photos/
The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
Rudy