The meat on the pan came out very good as well. I was very pleased with both the flavor and the texture of the loaf. View attachment 643870 View attachment 643871 View attachment 643872 Used Mission whole wheat low carb (3 net)wraps in place of pita bread. I should mention that at about the 3 hour mark I tented it with foil to keep the outside from burning. Simple recipe 2 cups sour cream, 2 cups shredded cucumber, 4 cloves minced garlic, 4 T fresh finely chopped dill, 2T lemon juice, 2T olive oil 1/2 t salt (or more to taste) About the 4 1/2 hour mark it’s up to temp 155+ and I pulled to let it coast up to 160F. It’s lower carb by using sour cream instead of Greek yogurt. The night before I made a batch of my low carb Tzatziki sauce. While it was smoking I prepped lettuce, cucumber, red onion, kalamata olives, Campari tomatoes and feta cheese. Rolling cherry wood smoke at 300-325F to get the outside set ASAP. I figured if it started to lose its structural integrity I’d move it to a pan. At this point I was not sure if it was going to work on the Trompo. I pressed the remaining two lbs in a foil pan. From my estimation that was about all the Trompo would handle. I made a nice tight roll in foil using 8 lbs of the meat. View attachment 643866 View attachment 643867 Top pic is prior to beating it up in the mixer I processed this 3 times until I was satisfied with flavor and texture. If you don’t you end up with meatloaf texture. The key to this is to put the mix in the Kitchen Aide with the paddle tool and beat it up until the protein breaks down. Went with that ratio simply because lamb is so expensive. The base recipe I started with was far lower in spice amounts but as I worked the meat I did fry tests until it was where I wanted it. (processed one more time after this pic)ĭidn’t get pics but the spice mix was 3 to 3 1/2 T each of Mediterranean oregano, cumin, marjoram, ground rosemary, ground thyme and medium grind black pepper.1 T salt. Once it was nice minced I pressed as much juice out as possible. First up 3 medium onions and 7 cloves of minced garlic minced very finely in the food processor. I’ve never tried to do a gyro loaf before so off I went. I got to wondering if I could pull off gyro meat on it. I had a good time with the chicken shawarma last week on the Trompo.
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