[USA] Beef Gyro Loaf

IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

[USA] Beef Gyro Loaf

Post by IdaKraut » Wed Jun 26, 2013 20:08

Guess what, no offal in the recipe this time. This is a recipe I make often since it is so simple and tasty. Credit goes to Alton Brown (Food Network) for the original recipe. I have modified it a bit to make it easier and faster to make. (Alton's original recipe is really great and cooked on the rotisserie of your grill is very good - ][/URL]Alton Brown's gyro recipe

Recipe:

Ground beef (chuck or 80/20) 8 lbs 3640 g
Fresh onion, chopped 11% 400 g
Garlic powder 0.53% 19.4 g
Marjoram 0.25% 9.0 g
Rosemary leaves, ground 0.40% 14.4 g
Salt 1.8% 65.5 g
Cure #1 0.265% 9.6 g
Black pepper, fine grind 0.12% 4.2 g
Butcher & Packer meat binder (phosphates) 0.55% 20.0 g
MSG 0.20% 7.3 g
Slushy ice water (the colder the better) 12.5% 455 ml


Mix ground beef with chopped onions and all spices. Do not add ice water at this time.

Depending on your food processor, add mixture so it won't bog down too much. (In my case, it's about a pound at a time). Turn processor on and then slowly add ice water (divide amount of ice water depending on amount of mixture you've added - in my case, it was about 1.75 ounces per batch):

Image

Process for 90 seconds or until mixture is emulsified and temperature does not exceed 60°F:

Image

Once all meat is emulsified, stuff into whatever diameter casings you like. I used 4-3/8" diameter.

10 lbs emulsified mix:

Image

Stuffed and ready for water bath:
Image


Place into hot water bath, keeping water temp at 160°F until internal meat temp reaches 152°F. Mine took a bit over 3 hours. Here's my hot water cooker set up (table top portable steamer with full size steam table pan controlled by Auber temperature controller.) I have the hot water set to 160 and once the IMT reaches 152, the Auber will turn power off to the steam cabinet:

Image

Once IMT goal is reached, immediately place into ice bath until IMT cools to 100°F or less.

Allow to cool before placing in cooler overnight before slicing. I decided to smoke mine for 45 minutes with pecan just to give it a hint of smoke but I think that was not needed. If you do smoke it, make sure the casing is dry.

Cooked, smoked and sliced in half:

Image

After slicing to desired thickness, cut strips and pan fry. Add to homemade pita with Tzatziki sauce, tomato and onion:

Image
Last edited by IdaKraut on Sat Jul 27, 2013 10:04, edited 1 time in total.
Rudy
User avatar
Butterbean
Moderator
Moderator
Posts: 1826
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Wed Jun 26, 2013 22:16

Rudy you have inspired me! Have a pile of burger that I need to do something with and I love gyros! Thanks I'll be trying this.
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Wed Jun 26, 2013 22:25

Butterbean,

Thanks. I think you'll like it. Be sure to check the link I provided to Alton Brown's original recipe (also read some of the reviews). When I first saw his episode on TV (many years ago), I made it exactly as he has it written, but to tell the truth, the ground lamb is an expensive meat that didn't really add anything to the flavor. The rosemary is the key ingredient in my opinion so be sure to use that.

Let me know how you like it.
Rudy
Blackriver
Passionate
Passionate
Posts: 221
Joined: Sun Dec 19, 2010 22:03
Location: Wisconsin

Post by Blackriver » Wed Jun 26, 2013 23:36

Rudy that looks fantastic! I will remember that one. Thanks for posting!
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Thu Jun 27, 2013 05:38

Hey, hey, Rudy!
You've got another hit on your hands pal! Wow, does that look good! I'm certainly going to try it. The cucumber sauce really dresses it up.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
Butterbean
Moderator
Moderator
Posts: 1826
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Thu Jun 27, 2013 16:36

Rudy, I've actually made his recipe before using lamb but never thought of using beef. I have lamb in the freezer but most of it are real good cuts and don't want to use this but I have a pile of burger that I need to do something with because my wife has been on a chicken kick lately and when this is put on pita bread it will make the beef all healthy and all. :mrgreen: (getting sick of chicken)
User avatar
Butterbean
Moderator
Moderator
Posts: 1826
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sat Jun 29, 2013 22:18

I'll vouch for this recipe. I think I actually like the beef better than lamb.

Image
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Sat Jun 29, 2013 22:44

BB,

I like the way yours looks better than mine. Glad you liked it. This works great for using up ground beef when it's on sale or if you have a ton of venison burger you don't know what to do with.
Rudy
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Sun Jun 30, 2013 16:52

Here's a new picture showing my homemade Naan flatbread with homemade Tzatziki sauce. If anyone is interested, I'll post the recipes.

Image
Rudy
grasshopper
Passionate
Passionate
Posts: 214
Joined: Wed Feb 22, 2012 21:53
Location: pine city mn

Post by grasshopper » Sun Jun 30, 2013 20:10

Please post your recipe for the tzatziki sauce. Mine is never as good as what we get at the Minnesota State Faiir. Never solved there recipe. Thank you ahead of time
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Sun Jun 30, 2013 21:04

Tzatziki Gyro Sauce

Whole milk Greek yogurt (not the non fat stuff) 240 ml
Sour cream 90 ml
Hellmans mayonnaise 30 ml
Lemon juice 15 ml
Large cucumber, peeled, seeded and grated) (place in fine mesh colander to drain)
Dried dill weed 1 tsp
Garlic powder 1 tsp
Kosher salt 1.5 tsp
Finely ground black pepper 1 tsp

Grate large cucumber after peeling and allow to drain (I used a large spoon to squeeze out additional water after letting it drain for an hour). Mix rest of ingredients together and then add the grated cucumber. Refrigerate overnight for best flavor.
Rudy
User avatar
Bob K
Moderator
Moderator
Posts: 2102
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Thu Dec 04, 2014 15:33

Hey Rudy
If you get a chance could you post the recipe for your Naan flatbread?

I have to give those gyros a try
rgauthier20420
Frequent User
Frequent User
Posts: 191
Joined: Mon May 12, 2014 21:11
Location: Chicago

Post by rgauthier20420 » Thu Dec 04, 2014 17:41

Errrr after seeing this I know have to make it. Me and the lady LOVE gyros and if I could make them then that would be just super. Damn! Yes please post the flat bread recipe. Thanks for bumping this up Bob.
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Thu Dec 04, 2014 19:46

I haven't found the perfect naan recipe, but here's one that would work:

http://www.halfbakedharvest.com/homemad ... ep-photos/

The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
Rudy
User avatar
Bob K
Moderator
Moderator
Posts: 2102
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Fri Dec 05, 2014 14:45

Thanks!
Post Reply