Billy, I played around with a philly wrap, cooked the meat with onions peppers and shrooms, melted provolone and wrapped in an 8 inch burrito/tortilla thingy and man was it good! I tried it out on my guinea pigs in the carpet store where I park my shop, they said it was fantastic, just needed some hot peppers to close the deal.
I bought some shaved philly chicken today at RD and am thinking it would be good in a wrap with melted provolone, lettuce, tomato and a sweet greek sub sauce I picked up today. Kinda of like the cucumber gyro sauce with a little more sweetness. Almost like a creamy sweet BBQ sauce, man is it good. It is Niki’s Submarine Dressing, made right here in Detroit, a Greek Town favorite is what the bottle says, and I have to agree.
Hey Mike, the one I show in my guide are 1/2 oz pieces of lamb and beef, I don’t know if they are IQF or not. If they are frozen they should thaw on the grill under a over with steam. A good Tzatziki sauce will make the sandwich……………I wonder how it would be with you Philly meat ????
I looked at what I posted above and I blew it. I have a flat grill (griddle) that I cook my cheese steak meat on. So, how does this gyro meat respond with virgin olive oil (I know how I wood ;)? And the meat, does it normally have enough marinade in it to stay moist in the few seconds it hits the griddle? I have had some great gyros and some ugly gyros, the ugly ones are burnt and dry. Advice needed, looking for one get them in item.
Man, I just read the above and it sure does sound a bit odd… LMAO! Another beer please!
Try wrapping it tightly in foil (maybe with a squirt of water) and toss the package on your grill (sort of like you might do a “baked” potato on a grill).
Yes, I know that. I was asking about the pre-cooked sliced stuff that one can get at a restaurant supply house. Will it cook on a flat grill or does it need steam? I have no oven on board, flat griddle or steam, no use thinking further if I cannot prepare properly.
that roll is pressed lamb and beef..
Hey all, I was just up at Restaurant Depot and they had a bunch of the Gyro meat and all of the fixings. Are any of you doing these? I was wondering about heating the meat, as it is pre-sliced and pre cooked. Would throwing frozen Gyro meat on the griddle work, or would it need to be steamed? I have had Gyros before, and the meat was shaved off the old rotating roll of lamb the old fashioned way. No one in my area is doing Gyros that I know of, at least not in a “fast food” way. Looking for ideas to add that one item to the menu to help make it through the winter months.
Are any of you making Gyros on your wagons?
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