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Ok so now what do I do?
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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One idea - https://www.livestrong.com/article/4...-of-gyro-meat/
I'd probably throw it on the rotisserie on my gasser.Last edited by pkadare; September 4, 2019, 02:30 PM.
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Club Member
- Jun 2016
- 4133
- Rockland county New York
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Put a meat probe in it with the wire wrapped around the side and place it in front of the building you hate the most.
NO DON’T DO THAT!!!!
I’m just messing.
Please don’t ban me for this. ðŸ™ðŸ»ðŸ™ðŸ»ðŸ™ðŸ»
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I think the point of the rotisserie, and really the way they do it in restaurants, is that you aren't trying to cook the entire thing at once, just the outside, slicing bits off as you go. So I think I'm with SMOG MAN here. If you can't rotisserie, slice chunks off and brown them.
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There is a problem here. In restaurants, the "outside" is shaved to be eaten, meanwhile the "body" continues to cook. In trying to think this thru, no one has mentioned feeding 20 or more people. So, if you shave it than cook it, what do you do with the rest. I’m guessing you have to cook the "whole thing" then figger out what to do with the left overs.
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I would shave off some of the meat and pan fry it. If you have a rotisserie, I would use that, but you have to continually be shaving as it cooks, which is fine, but labor intensive.
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Club Member
- May 2018
- 1667
- Northern Illinois / Southern Wisconsin
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Weber Kettle 22; Broil King Signet; OKJ Bronco
If your a Prime member, you can get a gyro cooker to your house by Monday.
Of course, this screws up the 50 cents a pound thing, but then you'd have a cool cooker too!
Hope this helped.
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Update - What I ended up doing and the result is in the Volume 15 Show Us What You're Cooking! thread.
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