Thank you so much for the beautiful words, please let us know how it turns out! The Big Joe 3 is perfect for it, just set up your divider so the charcoal only sits in the back half and you’re in business. Thanks for watching!
@@embersonlybbq1 I`ll do ;-), thx for the tip. Actual its rainig here in germany non stop, can`t wait wuntil the weather gets better. I also have some great videos from you from last year in my mind, which ill try out this summer. You really put out great videos, the best out there for the kamado in my opinion. I appreciate this alot. Sadly i think i can`t buy the grillgun you use, as i live abroad.
I can’t tell you how much I appreciate those kind words, it really means a lot to me. Thank you very much and I hope for brighter skies in your future very soon!
Thank you! I use a mousse of duck foie gras that I get from Dartagnan. I’m not sure if they sell it where you are but I’m sure wherever they sell pate will have it. www.dartagnan.com/mousse-of-duck-foie-gras/product/PTEFG020-1.html?bcgid=prepared-foie-gras
Thank you! Great question. I would probably add some type of animal fat like beef tallow when constructing the spit, rub some on throughout the cook and run at a higher temp like 350-400.
Hi. Thanks for your video. You mention that you aim for an internal temp of 180 F. I would normally cook pork belly to appx 65 C (130 F). So wondering why you aim for so high temp, and if it does not result in a dry meat? Also how many kg of meat do you have on there - and how many would that serve when eaten as Gyros? Thanks in advance. Greetings from Denmark Stephen
Thank you for the kind words! I would love to visit Denmark one day. I have found that the pork belly gets incredibly tender at 180F and doesn’t get dry at all because of all the fat, however that’s with a lower outside temperature of 300F. That gives me nice even heat, and the fat renders down nicely. I take my pork butts to 203F for when I pull them so there are certain cuts that do very well at higher internal temps as long as they have plenty of fat and they’re brought to temp slowly at a low temperature. This was 6kg of pork all together and it fed 20 people with the pita. Let me know if you make it, we loved this dish!
Can it be done all in one time? Meaning without carving first and second time? I would like to put it in the Kamado and take it out when it’s all done if possible 😬
Yeah, I’m sure you could. If that was the case I would make the initial slices of raw meat smaller in diameter so it cooks more evenly. But it’d be fine even if you didn’t. Just make sure to crisp up under hot broiler for a few minutes until sizzling to get the pork belly to the perfect texture.
@@embersonlybbq1 Sumac and Cuman are rarely used by Greeks especially in their Gyro. If you want to use the onion I would suggest grading it so that it can seep into the mix. I also suggest putting some lamb in the meet and also cutting it a lot thinner then you have. Ideally you want to freeze your meet for about 20 - 30 minutes in the freezer and then cut it thin. Finally Greeks make a sauce to put on top of the gyro when serving. The sauce is 3 parts olive oil 1 part lemon and oregano. Whisk it up until you get a nice emulsion. When you serve the Gyro place on a plate drizzle some of the sauce on top, I always add some more salt as well. For the Tzatziki sauce, You use high fat Greek Yogurt and mix it with some sour cream, add the olive oil, graded cucumber that has been squeezed so that there is no water at all without the seeds, finely chopped garlic "add 1 clove at a time and taste, Chopped dill and that's it. Lemon, parsley and oregano are not in a traditional Tzatziki sauce. Some Greeks add mint and lemon as well but it all depends from what region of Greece one comes from. there are many variations. I am keeping it traditional. Hope that helps :)
Great tip on marinating with the lemon. Looks fantastic
Thank you! Lessons learned the hard way.
I threw every plate in my reach to the ground. This looks amazing!!
Hahahaha, thank you!
You are so inspiring, looks so delicious. Ill try this also with my BigJoe3 & Joetisserie after hibernation ;-)
Greetings from germany 👍
Thank you so much for the beautiful words, please let us know how it turns out! The Big Joe 3 is perfect for it, just set up your divider so the charcoal only sits in the back half and you’re in business. Thanks for watching!
@@embersonlybbq1 Ok, thx for the tip with the divider, makes totaly sense.
@a.s.5280 100%. I just made a chicken shawarma on my BJ3 and set it up like that. Two videos ago if you want to look at setup.
@@embersonlybbq1 I`ll do ;-), thx for the tip. Actual its rainig here in germany non stop, can`t wait wuntil the weather gets better.
I also have some great videos from you from last year in my mind, which ill try out this summer.
You really put out great videos, the best out there for the kamado in my opinion.
I appreciate this alot. Sadly i think i can`t buy the grillgun you use, as i live abroad.
I can’t tell you how much I appreciate those kind words, it really means a lot to me. Thank you very much and I hope for brighter skies in your future very soon!
What a culinary delight!
Thanks so much!
Looks amazing!!!
Thank you for the kind words!
Wouahhhh !!!! Merci beaucoup pour cette recette ! Can you give the recipe for this little HAC, which you put on top at 11 minutes? Merci.
Thank you! I use a mousse of duck foie gras that I get from Dartagnan. I’m not sure if they sell it where you are but I’m sure wherever they sell pate will have it. www.dartagnan.com/mousse-of-duck-foie-gras/product/PTEFG020-1.html?bcgid=prepared-foie-gras
@@embersonlybbq1 Thanks ! Yes, in France I make mousse, or duck monsoon...
Wow, you have to rub that on some of your meat. Would be incredible! Let me know how it turns out please.
Damn man this looks so delicious 😋 That I’m gonna try this Joetisserie Gyros very soon . And also the meat part for Al Pastor taco’s 🌮
I love it! Let us know how it turns out!
@@embersonlybbq1 for sure I’ll make a short from it . Really like the fact your also Kamado Joe grillers 👊🔥🍻
@MikeHart84 outstanding, cheers! Love our Kamado Joes.
Looks incredible. Any tweaks you'd make if you were using a less-fatty meat like lamb?
Thank you! Great question. I would probably add some type of animal fat like beef tallow when constructing the spit, rub some on throughout the cook and run at a higher temp like 350-400.
Hi. Thanks for your video.
You mention that you aim for an internal temp of 180 F. I would normally cook pork belly to appx 65 C (130 F). So wondering why you aim for so high temp, and if it does not result in a dry meat?
Also how many kg of meat do you have on there - and how many would that serve when eaten as Gyros?
Thanks in advance.
Greetings from Denmark
Stephen
Thank you for the kind words! I would love to visit Denmark one day. I have found that the pork belly gets incredibly tender at 180F and doesn’t get dry at all because of all the fat, however that’s with a lower outside temperature of 300F. That gives me nice even heat, and the fat renders down nicely. I take my pork butts to 203F for when I pull them so there are certain cuts that do very well at higher internal temps as long as they have plenty of fat and they’re brought to temp slowly at a low temperature.
This was 6kg of pork all together and it fed 20 people with the pita. Let me know if you make it, we loved this dish!
Oded "The Hammer" continuing to prove there is not a meat you cannot spin! 👏
If it walked on land, it can spin on the grill.
Can I get a link to buy the grill gun with your discount?
Yes sir! Use code “Embers” right here. grillblazer.com/collections/grillgun-choices
Can it be done all in one time? Meaning without carving first and second time? I would like to put it in the Kamado and take it out when it’s all done if possible 😬
Yeah, I’m sure you could. If that was the case I would make the initial slices of raw meat smaller in diameter so it cooks more evenly. But it’d be fine even if you didn’t. Just make sure to crisp up under hot broiler for a few minutes until sizzling to get the pork belly to the perfect texture.
you cannot cannot call it tsadsiiki sauce without the garlic which you forgot to add :)
I knew I was forgetting something! 1000 apologies 😂. Are you Greek?
@@embersonlybbq1Yes I am :) No apologies needed, you did a great job :)
@georgepagakis9854 thanks so much! Any great gyro recipe tips you’d recommend?
@@embersonlybbq1 Sumac and Cuman are rarely used by Greeks especially in their Gyro. If you want to use the onion I would suggest grading it so that it can seep into the mix.
I also suggest putting some lamb in the meet and also cutting it a lot thinner then you have. Ideally you want to freeze your meet for about 20 - 30 minutes in the freezer and then cut it thin. Finally Greeks make a sauce to put on top of the gyro when serving. The sauce is 3 parts olive oil 1 part lemon and oregano. Whisk it up until you get a nice emulsion.
When you serve the Gyro place on a plate drizzle some of the sauce on top, I always add some more salt as well.
For the Tzatziki sauce, You use high fat Greek Yogurt and mix it with some sour cream, add the olive oil, graded cucumber that has been squeezed so that there is no water at all without the seeds, finely chopped garlic "add 1 clove at a time and taste, Chopped dill and that's it. Lemon, parsley and oregano are not in a traditional Tzatziki sauce. Some Greeks add mint and lemon as well but it all depends from what region of Greece one comes from. there are many variations. I am keeping it traditional.
Hope that helps :)
@georgepagakis9854 that’s incredibly helpful! Thank you for taking the time. I will try your recipe soon, my friend. It sounds absolutely delicious.