3 Reviews of Alton Brown's Gyro Meat Recipe

From: MarySC

On Jun 22, 2009

My first review was one star. I tired the rotisserie method and I ended up with expensive lamb shoe leather!! I didn't have a problem with the lamb staying on the rotisserie like many on the Food Network site did, but the direct heat was too high and too long. I then read a modification to Alton's recipe: (http://www.poubelle.com/butterpig/archives/000170.html) and tried again. I used 1 pound of lamb that I got from deboning 1.6 pounds of "lamb neck for stew"-- I wasn't willing to risk experimenting with any more expensive meat. I prepared 1/2 an onion as directed, then processed the onion, meat chunks, 2 cloves garlic, and 1.5 teaspoons each of kosher salt, pepper, marjoram, oregano, and rosemary. I processed it really well, probably for 4 minutes or so. I wrapped it tightly and chilled it 3 hours, then wrapped it tightly in double layer foil. Cooked it on indirect heat in the BBQ at 400 degrees, turning 1/4 turn every 6-8 minutes, for 25 minutes (I was cooking other things as well). Then I unwrapped it, lowered the temperature, and cooked it -still sitting on the foil- for another 5 minutes or so, turning often, until the internal temperature reached 150. I wrapped it back up and let it rest for 20 minutes and the temperature came up as expected. It was great!!! Moist, flavorful, and "gyros-like" texture. Can't wait to make the pita and tzatziki!!

From: Stacey in BG!!!

On Feb 10, 2009

It doesn't get any better than this!

From: Chef #1186148

On Mar 31, 2009