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Kronos Uncooked Halal Beef and Lamb Gyro Cone cooking ideas
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Make authentic gyro sandwiches in minutes with the Kronos Uncooked Halal Beef and Lamb Gyro Cone. These beef and lamb cones are seasoned with zesty Mediterranean spices and are un-cooked. It can be slow-cooked on flame boilers, shredded in fine pieces and served on pita breads as shawarma rolls or shawarma plates. This halal Kronos gyro cone bulk pack contains 2 delicious 20 pound un-cooked gyro cones.
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Jun 2017
- 1069
- Spokane Valley, Wa.
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Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber 22" Performer Kettle w/rotisserie
Pit Barrel Cooker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermapen Mk4, Red
ThermPro Twin TempSpike
SNS Grills SnS-500
Sous Vide
Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
No experience with it but I would do it in my PBC somehow. Or even as you said, cut in half and the do it on my kettle with the Weber charcoal baskets and get 2 sides at the same time and rotate every 15 minutes or so. It should taste great.
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I agree with JimLinebarger , cut it in half & flip it so often. I have NO experience except eatin a ton of it over my lifetime. My thoughts, there is a reason they "spin it" & not just throw it on a grill or oven. I’m going to guess at the even cooking achieved & the absorption of juices. Think of it as rotisserie of a chicken where the juices are kept in the bird.
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Now that’s a lot of meat to cook,,,,,
those are meant to be cooked on a Vertical rotisserie and shaved as the meat is cooked
I think I would quarter it length wise and cut it in half crosswise and cook it on a horizontal rotisserie.
the thinner portions may work on a horizontal roti and cook to a safe temp. In a reasonable amount of time.
or just slice it thin and give it a quick fry on a flat top.
vac seal and freeze the balance of what you don’t cook.
Just a thought,,,,
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