I bought a Weber kettle not too long ago with a plan to eventually get a rotisserie to cook things just like this (gyro, shawarma, etc...). Your post is making my mouth water to the point that I have decided to push up the timeline and will be ordering a rotisserie this week.
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First attempt at Lamb Shawarma
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Club Member
- Jun 2018
- 342
- Centreville, VA
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GMG Daniel Boone
Weber Spirit E-310
GrillGrates
Weber Performer Premium 22"
Vortex
Slow 'N Sear 2.0
Drip 'N Griddle Deluxe
EasySpin Grate
Cajun Bandit Rotisserie
Weber 26" Kettle
XL Slow 'N Sear
FireBoard
Maverick XR-50
Thermoworks Thermapen
Instant Pot Accu Slim Sous Vide Circulator
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Hey kill2grill you've inspired me to try your lamb mtn. of goodness. What temp where you cooking at for the 2.5 hours?
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For a majority of it the PBC was running at 290-300. Ran internal to 125, cracked lid and the PBC was running in 400+ temps, cooked until 145 internal. It had a nice crispy exterior. Next time I might pull at 135 and let the carryover temps take it on up. Good luck! Let me know how it goes if you decide to try the pull at 135 vs 145.
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Club Member
- Jan 2017
- 205
- KC MO
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Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
As someone who enjoyed shawarma many times in the Middle East during my years of service, this looks INCREDIBLE!!! 😃🙌 May have to give it a go this weekend. ROCK ON SIR, ROCK ON!!! 👍
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