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Anyone ever had or seen someone use a home shawarma spinning grill?
Posted on 3/3/18 at 1:05 pm
Posted on 3/3/18 at 1:05 pm
Propane powered LINK
I’m going to have a pretty sweet outdoor kitchen in the future, with plenty of cover and storage. Thinking of adding a couple of unique cooking vessels like this. Already have a grill, smoker, and then getting a pizza maker. Just wondering if anyone has any experience with these products and if it would be worthwhile purchase to use a few times a year and make fresh chicken shawarma.
I’m going to have a pretty sweet outdoor kitchen in the future, with plenty of cover and storage. Thinking of adding a couple of unique cooking vessels like this. Already have a grill, smoker, and then getting a pizza maker. Just wondering if anyone has any experience with these products and if it would be worthwhile purchase to use a few times a year and make fresh chicken shawarma.
This post was edited on 3/3/18 at 1:35 pm
5
Posted on 3/3/18 at 1:07 pm to Blackfield
Edit: double post
This post was edited on 3/3/18 at 1:41 pm
Posted on 3/3/18 at 1:12 pm to Blackfield
A ~250kBTU wok station would be pretty great.
Posted on 3/3/18 at 1:13 pm to Blackfield
Schwarma would be pretty cool to make. However I cannot remember the contact info to the single Gyro plant that produces all Gyro meat worldwide.
I would use this for Chicken Schwarma at least a couple of times a month.
I would use this for Chicken Schwarma at least a couple of times a month.
Posted on 3/3/18 at 1:21 pm to cj35
I would also figure out how to do this with Salmon as well. Would be damn tasty.
Posted on 3/3/18 at 1:59 pm to Blackfield
Sweet....I see these for sale, used, on Craigslist from time to time. You can also use it to make pork al pastor, with a whole pineapple atop the spike; it drips and bastes as the meat cooks. Like dis: LINK
Posted on 3/3/18 at 2:03 pm to cj35
quote:
the single Gyro plant that produces all Gyro meat worldwide.
Posted on 3/3/18 at 2:27 pm to Kcrad
I've never understood the logic of a vertical rotisserie. Isn't the point of rotating the meat to have the juices self baste the meat? If it's rotating vertically, the juice will simply drip off. If you're going to make it rotate, you might as well rotate it horizontally.
Posted on 3/3/18 at 2:51 pm to hungryone
quote:
Like dis: LINK
Holy. That would be awesome
Posted on 3/3/18 at 4:11 pm to Blackfield
Also, I watched an employee of Byblos (Mediterranean restaurant in NO) assemble a chicken shawarma stack atop the spit one day. He was layering deboned whole chickens (or at least alternating white and dark deboned quarters) atop the spit. The chicken appeared to be either soaked/marinated or coated in some sort of seasoning. I don’t know if the spit had a weight on top to compress the stack, but it was definitely being assembled on site....it was not a pre purchased log of chicken.
Posted on 3/4/18 at 6:01 am to Blackfield
Not worried abt bugs on it being outside?
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