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Started By
Message
re: Is it possible to have a gyro meat spinning thing?
Posted on 2/18/14 at 6:02 am to Martini
Posted on 2/18/14 at 6:02 am to Martini
quote:
Very few make their own lamb/beef version. Most all make their own chicken version.
I saw on a cooking show once how much chicken they stack on that spit. It's nuts.
1
Posted on 2/18/14 at 7:41 am to Rohan2Reed
Posted on 2/18/14 at 8:19 am to CITWTT
I never understood the value of a vertical rotisserie. A spit needs to rotate horizontally, so that the juices don't fall off and they get distributed and cooked all over the meat.
And that meat cone sounds gross. How much meat glue do you think it takes to hold that together?
And that meat cone sounds gross. How much meat glue do you think it takes to hold that together?
This post was edited on 2/18/14 at 8:23 am
Posted on 2/18/14 at 8:35 am to Stadium Rat
quote:
I never understood the value of a vertical rotisserie
It's so it doesn't cook the whole thing at once. You shave the cooked outside layer off, then rotate so the next layer cooks.
Posted on 2/18/14 at 8:52 am to LSUJuice
Have seen vertical roasters on Craigslist from time to time. They're a staple in taquerias for the "al pastor" style meat, so you can find second hand ones pretty easily.
Posted on 2/18/14 at 12:26 pm to LSUJuice
I will eat the stuff, but internally still think about the hygiene of vertical rotisserie. The thing sits on the broiler all day and only gets turned on to sear the exterior of the cone at any given time. The safe temp concept goes flying out the window as the meat sits at ambient room temp when the broiler is not turned on.
Posted on 2/18/14 at 12:37 pm to MeridianDog
quote:
Keifer's
Posted on 2/18/14 at 1:03 pm to GregMaddux
I still have my Ronco cooker, set it and forget it, not exactly the upright kind you are asking about, it gets the job done.
+1
quote:
I could eat that every single day
+1
Posted on 2/18/14 at 11:24 pm to CITWTT
If you get a gyro in Greece it's constructed like a chicken shawarma is here and it's made of pork. It's way different than the shite that's available here. Eat one in Greece and it will make you spit out the shite you can get here.
Posted on 2/18/14 at 11:35 pm to CITWTT
Correct, gyro is like a meatloaf. Chicken schwarma is a bunch of breasts stacked on each other 
Posted on 2/18/14 at 11:41 pm to John McClane
Kebab in in Berlin is some of the best on earth. They all moved to the eastern side of the city anyway, and have the best truck stand street meat in Europe.
Posted on 2/19/14 at 7:19 am to 62zip
quote:
Eat one in Greece and it will make you spit out the shite you can get here.
Ya Murica sucks.
Posted on 2/19/14 at 9:20 am to Tigertown in ATL
'Murica is great, but gyro cones in 'Murica suck relative to the real thing.
No comparison.
No comparison.
Posted on 2/19/14 at 10:02 am to 62zip
quote:
No comparison.
The point is that Indian, Thai, Chinese, Sushi, and on and on don't compare to the "real" thing, so your post comes off as a way for you to impress yourself that you have had a real gyro.
Posted on 2/19/14 at 3:00 pm to Tigertown in ATL
quote:
The point is that Indian, Thai, Chinese, Sushi, and on and on don't compare to the "real" thing, so your post comes off as a way for you to impress yourself that you have had a real gyro.
I'm not sure what's to be impressed about - you walk into the place and hand the man €3 and he hands you a gyro. BFD.
I do wish they would go to the effort to make them here like they do with the chicken, unlike mnay of the items you mentioned, it would be easy enough to duplicate it exactly here the way they do it but I guess there is no real motivation to do so since the cones are what people are familiar with and they are easy and cheap for restaurants to acquire.
I do think if someone actaully went to the effort, they could clean up since it would be a novelty that would be far better than what anyone else was selling.
We need this here:
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