Sous Vide GYRO MEAT - Homemade Gyro Meat Recipe & Tzatziki Sauce!
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- Опубликовано: 28 сен 2024
- I love greek food! On this episode I make an AMAZING GYRO MEAT Sous Vide. This is one of the best recipes of 2018 for SURE! To go with it I also made a Tzatziki Sauce that just took this entire episode over the top. By far the best of 2018 so far!
HOW TO COOK GYRO MEAT SOUS VIDE
I cooked it for 3:30hrs @ (150°F / 65.5°C)
* GYRO MEAT INGREDIENTS *
2 lbs Ground beef (20% fat)
1.5 lbs Lamb
2 tbs Garlic Powder
2 tbs Salt Powder
2 tbs Dry Oregano Powder
2 tbs Black Pepper
1 White Onion
* TZATZIKI SAUCE INGREDIENTS *
2 cups Greek yogurt
1 large cucumber
4 cloves garlic
1/2 Lemon
3 tbsp chopped dill
salt, pepper to taste and if you want spicy add cayenne.
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What is up everybody, a lot of people have told me they never heard about my 2nd Channel. It's GugaFoods here is the link ruclips.net/user/gugafoods I make amazing stuff there too, so I would love to have your support there!
Sous Vide Everything
It's pronounced yeer-oh. Anyway, keep up the awesome mouth watering videos!
Biggest fan here!!💯💯💯🔥🔥🔥🔥
Thanks I appreciate that Guys.
I got an idea guys try to get your hands on some A5 wagyu picanha and enjoy it for us!
Sous Vide Everything
Sous vide Bacon
Hello from Greece !!! Guys you are amazing !!! I have to say that this is not Gyros. This is Doner !! i don't want to offend just to inform :D
Thanks for letting me know, here in Miami a good Greek Friend gave me the recipe. But what ever you want to call it no problem, but ITS AMAZING either way.
if something is granted for sure, this is the deliciousness of the recipe and the final product !!! :D Amazing job guys !!
Also tzatziki is a little bit...different. We don't put lemon juice but vinegar. It needs olive oil and a lot more cucumber and garlic. Dill is also optional. For best results let it sit in the fridge for at least a day.
Love from Greece. Keep up the good work!
Δεν είναι ντονέρ. Είναι γύρος με κυμά !
greek here also, Theo is correct it's called doner and it's a total different recipe, also this is the lightest version of tzaztiki the real one is serve with a little bit of olive oil on the top and has three times more garlic NO DILL tho.
Tzatziki needs also a splash of white vinegar and olive oil. It’s essential for the authentic Greek recipe
When you’re right you’re right
I've been waiting so long for this video!!!!
it finally came Maumau
dude I love your vibe so much. You're such a happy person, it's amazing watching your vids
Ive been here since 5k subs and I love your channel man. I think it deserves with what it has achieved and i know that this channel will grow even bigger
Thanks for the support!!! 👍👍
seeing the subtle things genuinely kind and giving people do. When you said i'll split this piece in half but one slice was clearly bigger than the other and you took the smaller piece so that others could have more.
I love gyros. Ill try you recipe. My grandkids will live the torch
I'm currently SOUS VIDE (ing,)
This recipe!! 1 hour until dinner!
I am so excited! I followed your recipe just as you posted!!
I love both of your channels, I've watched you get better each year!!
I've learned much about cooking from your channels, and I love how y'all are just a bunch of happy friends and family, cooking great food and having fun times! 🤙!
I'm looking forward to purchase Gugas rub, and your cookbook, and supporting you as much as I can!!
Keep up the great videos! Especially your experiments!
Guga, try adding some finely-powdered dill seed and some finely-powdered dried lemon peel to the meat pâté. They are traditional Greek flavors that almost always go missing from non-Greek versions of the meat. Also, you should seriously consider switching to sea salt (no iodine, please) and then upping it to about 2% of the total weight of the meat mixture. After all, this is, essentially, a sausage. For that reason, upping the fat to 27% total weight is good, too. And if you mix all the seasonings into a slurry using a little white wine vinegar it will more evenly distribute throughout the meat and add a little juiciness and flavor to boot. Love your channel!
I really liked how you left the camera rolling as everyone ate. I always wonder how the rest of it goes, and the banter back and forth.
man you guys are really upping your game with the quality of these videos.
Thanks I try, betting better every day.
Love the recipie. There is not need for the music on and off, or music at all. You are very nice. Thanks
Donner kebab, shawarma, and gyro all have the same origin of "rotating" referring to the vertical rotating grill used. Whether it's stacked meat slices or a ground meat loaf, well, different countries have different ideas of what it is. But, this is sous vide, not grilled, so it is none of the above. It would be like having them make "rotisserie chicken" in sous vide. Even so, I really don't care what you call it. If it tastes good and is easy to make, count me in. I plan to try this recipe. Thanks Guga!
I have spent about 50 dollars on gyro this week! Wish wlda knew it was this easy to make.. Thank you!
i hope you keep showing you guys eating all the food its kinda entertaining to watch even if you just set the camera on a tripod and kinda just eat and chill like you normally would
I’m Greek and well done we actually are gonna try sous vide gyro as well thank you Guga!
It looks authentic! Quite a few of the Greek places around here buy the Gyro meat already formed from NYC, but there's one restaurant near me that still uses a gyro machine.
Happy Bday Esteban! What a way to celebrate with the Sous Vide guys. Congrats
Imagine going to visit Guga on your birthday, probably expecting some wagyu or other amazing steak. But instead he makes you a doner kebab
Made this Friday night and it came out AMAZING.....
Nevermind here it is! Love your work Guga!
I have this in the Sous Vide bath right now and tzatziki sauce chilling in the refrigerator. I can’t wait to eat this! Edited: This was incredibly delicious! Thanks, Guga, for the awesome recipe and inspiring me to cook Sous Vide!
Happy birthday to your friend, and I'd never thought of making a gyro sous vide. That's awesome.
yes, it is amazing. Do it.
something you could try.. when I make tzatziki I use mint instead of dill, and punch up the lemon flavor by adding a little ginger... makes a bright refreshing flavor that compliments the gyro meat very well.... awesome job, made my mouth water and I swear I could smell it when you were searing
Nice that sounds awesome, I will.
That goes waaaaay too far away from the authentic stuff. The reason why it doesn't taste decent is the US ingredient are far inferior than the ingredients in greece. The yogurt in greece is on another level same with the spices
This dude needs a tv show
Hey Guga ! Love this recipe. Next time try it with some cumin for even more flavor. I also add a little cayenne for some kick ! Please keep doing what you do. We are on the Carnivore diet and following all your meat recipes really keeps us from getting bored . Much love !
Good food, great friends, and family. It can't get any better. Hope there are many, many more videos to come.
Seriously looks utterly divine !!!!!!!! Corie
Man that looks good... My mouth is watering right now. I've got to try that!!!
Yesss!! MUCH LOVE FROM GREECE💙💙💙GR
I feel so uncomfortable about how you pronounce Gyro.
KNO “yeeeeeeros”
Yep pronounced Yee-Ro
In the U.S., especially Miami alot of people pronounce it Ji hros and with so few greek people there you rarely get corrected. People on the radio mispronounce it all the time.
Sorry friend, now I know. here is Miami we call it that way. But now I know.
Everyone gets so hung up on the pronounciation, the words gyroscope and gyrate are from the same greek word but nobody says my yeerosope yeerates. Both really are fine, one is the western pronounciation of the word and one is the greek, unless you're a hipster who cares more about how trendy your food is over how it tastes.
And if you haven't used that meat mixture to make burgers, served with lettuce tomato and the tsaziki sauce, you're missing out there, too. Yeero burgers are the bomb for your backyard barbecue.
Thanks again guysl
I'm definitely making this recipe as soon as I get a sous vide cooker.
Both of you have helped me make some great food together y'all could be amazing
Absolutely delicious!!! Family loved every bite.
Please tell the name of the long knife you’re using to skewer the gyro loaf. I don’t see it in the description. Thanks. Love your channels. ❤
Think i got a food addiction, been holding off watching, so i could watch while i ate some good meat!
Gotta cook seconds!
Did you guys sous vide the cake too? 🤣🤣
Another awesome video man!!
Hello Guga, awesome video as usual. Just a little tip if you may. Here in Greece we pronounce gyros more like yiros and we dont really refer to tzatziki as a sauce, just an ingredient. Really enjoyed the video though!
Wow!😁 really loved this video. You guy's are super amazing. I always wanted to try making gyro meat. This video was super fun. Xoxo
I'm ordering one of your shirts just becaue of this video. I can't wait to try this.
I also had no idea there was a second channel!! Just subscribed!!
This was a really good sauce. Yum
Okay, we made this tonight and it was just incredible! Couple of things: 1) The Tzat-Sauce recipe was awesome. 2) Portions fellas? How many was this supposed to feed? To start off, I cut it to 1 lb. each of the meats, with 1 tbs of each spice, and we could have easily fed 8 peeps... but love having the leftovers! I vac-bagged what was left for day after tomorrow. 3) The processor bogs down as the meat, spices & dried-off onions are so dry, almost a dough, so better to do them 1/2 at a time, then knead those together. 4) Put about 1/2 of what you think the serving is, on each pita, very easy to go overboard. 5) My wife said it was the best gyro ever, & we had done this before with a traditional rotisserie method, and I agree, AAAA++++!!! 6) Your recipe will in fact feed 18-20 peeps for lunch, and that's okay!!!
Mo moa's diet looks like it's working! ^_^
Going for round 2...that looks delicious, i would go the distance...all 12 rounds.
Great video, nice and simple...👍
olive oil and vinegar in tzatziki. not lemon. guga i love u man u inspired me in how to cook my steaks and i enjoy every of your video. greetings from greece!!
as a greek person i can telll you this is real tzatziki
This video is an eye-opener! I always assumed that to make gyros/shawarma/döner/al pastor one needed some fancy-assed vertical rotisserie... but why not just torch the flesh by hand?! Seriously, thank you for this video.
Great video but I have a question, when you wrapped it in Saran Wrap why didn't you just leave it in the Saran Wrap and then vacuum seal it in that? It seems like it was already in the perfect shape and it would have slipped inside the vacuum seal bag very easily. Thanks for the video
The next time I make tzatziki, I'll try your recipe
Aside from the pronunciation of gyro I'm in love with this!! Love it guys!
Mau Mau looking good brother. How much are you down? Have to introduced intermittent fasting at all? I started not too long ago, it really ramps up the weight loss but that your time getting there, it makes it much easier if you go slowly.
Here in South Florida we hear it both ways, but mostly the "giro" way. Oops :). Thanks I appreciate that! I'm down 42, with another 40 to go, but i've been loosening it a little lately and switching between low-carb and full on keto. I did IF every other day for about 1 month, but now I dialed it back to one 16-8 day once a week. That's letting me switch between the 2 WOE and still lose about 1- 1.5 a week
A food processor does the cucumber so much faster, just squeeze out the water. Also sour cream works just as well, as does garlic powder.
As a greek, I approve 👍👍
Oh I love gyros! I bet it’s Ah-may-zing! Gotta try this for sure. Thanks Guga!
Thanks I appreciate that.
just got my searzall SO excited to start cooking with it!
I need to get enough of your recipes under my belt before I can try and convince the wife we need a sous vide water heater thing.
"Blow it like a man!" LMAO
I would steal that thing while it’s cooking if I knew where you lived 🤤🤤🤤
Oh boy... got to keep my house a secret then...😂😂😂😂😂😂😂😂😂
You could find them at their office ;)
Tο make greek authentic gyros stack some pork belly in a stick and rotate it in a close fire, amazing!
Greek food is amazing!
Hi Guga, are you from Brazil? The way you speak "Queijo mineiro" without accent made me think about it!
goddammit... didnt notice i was watching your vids for 2 hrs straight, its already 2am
Btw, you can also use a bit of parsley and/or mint leaves in the saus
It's pronounced gyro, not gyro.
Thanks. Ive always pronounced gyro like gyro i mean like... whats the deal haha.
The truly enlightened know it's pronounced gyro. You peons enjoy your so called gyros and gyros.
LOL... funny but prolly more helpful with phonetic-like example like, it's pronounce "year-o" not "ji-row"
@@martinnylander4285 the g is silent.
@@cherokeeMamaw so... Yro?
Hi Guga! I started seasoning my steaks with accent flavor enhancer (MSG) and oh my God what a treat. Can you please, please, please do a salt vs MSG experiment?
From Guga Foods, I'm here now. I'll watch, like and comment on every video for a request please. PLEASE make SISIG using BEEF. One with japanese mayo and the other with bone marrow please. Please make it at guga foods. THANK YOU SO MUCH!! (178th comment on SVE)
Mouth watering already
"When the food is good, nobody wants to talk," ....lol
looks great. Going to try this. Is salt powder the same as table salt?
Would love to see you do a revisit to this. what would you change? how much Waygu :) ? Can you get Angel to eat this?
Lol gives him a broken sous vide with no blade shield as a gift!! Great friend
Your main dishes have been AMAZING! But, any chance you can do more sides, like those incredible potatoes?
Nice.... What exactly is the small hand-held torch he uses ?
That looks AMAZING!
👍One day the only thing that’s gonna be left to do is open a restaurant. 💝
I eat everything but I love rolling foods in lettuce it's deeeeelicious
Turkish guy here who are the inventors of the doner(which means turning in turkish) Love your videos I have some corrections First things first we are never use minced meat in doner accept iskender type which is completly diffrent dish.Good quality doner made by steaks that stay in the sause overnight.That steaks than put over each on stick than cooked slowly with coal or wood fire.Originally doner should made by cow meat but during last 20 years it is making by chicken also to make it cheap.Lastly we are never ever use sauce inside donner good quality meat dont need sauce only tomatoes, onion and sometimes pickles can be put inside.
Best friends ever
Freezing the meat just enough to hold its shape after the plastic would work very well to get it in the bag easier.
Make your own
yogurt! A sous vide machine is a perfect yogurt maker. Use any milk you like,
even skim milk works. I usually make it in a half gallon batch but any amount
will work. Gently, slowly heat the milk on the stove to 175-180 degrees and
keep it there for 10 minutes, stir it occasionally, this will thicken the milk
proteins. (An option here is to use is to stir in some non-fat dry milk, at
about half the amount to make regular milk,
it will make a bit thicker yogurt. That is entirely optional and not
needed.) Cool the milk down to about 115. Stir in a few healthy tablespoons of
store-bought yogurt, making sure the label says it contains live, active yogurt
culture (some brands are pasteurized for longer life.) Put the milk mixture in a clean container
with a tight fitting lid and put that container into the sous vide bath set to
110 degrees. Have the water at a level, say,
3/4 of the way up the outside of the container holding the yogurt. Close
everything up and let it go for about 6 hours, overnight works, too, 4 hours is
probably the absolute minimum for edible yogurt. It's done. Stir it up and eat
it as is or drain some of the whey and make a thicker Greek style yogurt (a
coffee basket/filter works great for this.) When this batch has been almost all
eaten, use the last few tablespoons of this batch to make the next batch.
Plain yogurt is good
by itself, though maybe a bit sour for some tastes. Spoon some yogurt over some
grapes, pineapple or peaches for a healthy dessert. Make Tzatziki. Use it in
place of sour cream.
Love your channel! But I tried the recipe twice, and although it turned out alright, I noticed whenever I do taste tests prior to the actual sous vide by grilling patty-shaped portions, it always turns out BETTER (juicer, and tastier). Also I tried doing the water bath for 3 hrs, and the amount of juices lost was far greater than doing it for 1.5 hrs, and the gyro becomes more tasteless the longer I sous vide it. The recipe is fantastic, but I would prefer grilling the meat in Kebab size portions and skip the sous vide :)
This is amazing! Is there a reason why you didn't use the searzall to re sear the meat after the first layer?
The only reason was be cause its smaller and for table side seems better.
That is Donner not Gyro ,from a Greek,but you are my favorite channel
Was worried you were gonna carve it wrong with that big blobby loaf shape, because the well done (burned) meat has all the flavor in gyros, but as always you got it right in the end.. was wondering if you could skip carving by rolling it out real thin and brown both sides using a sandwiched stack of cookie sheets and parchment paper to increase the grilled area of each piece of shaved meat ? You would need to torch it on both sides of course as you served each batch... feel like an experiment ?
If i do half of the recipe.. what would the best settings for sous vide?
Does it matter what part of the lamb to use?
Amazing!!!
Do you save the juice from the meat in the bag to do some stock? Something else?
tipp for the tzatziki or cucumber in general: don´t just let it sit for 5 min. put it in a strainer for an hour at least! you´ll thank me later (and put the strainer in the sink, you´ll get way more of the cucumbers own flavor. And the funny thing is, it´s not even that salty. I never tried to add lemon to Tzatziki but dill makes sense though usually only use pepper and a touch of salt (except the garlic of course). i´ll definitely try tzatziki with lemon. but the plain version, yoghurt, cucumber, garlic, salt and pepper is really good already. (best thing for french fries ever. forget mayo or ketchup: use tzatziki!)
Going to try this, thank you, I love me some gyros!!! You have a subscriber :)
If I don’t have a sous vide machine how long do I cook the meat?
If you take the cucumber seeds out before grating it will reduce the moisture in it.
Looks amazing! Stefan (hope I didn't butcher the spelling of his name) seems like a great guy, happy birthday to him! Have you tried cooking this at a lower temperature? I usually like both my lamb and my beef a little more pink, but you guys usually get it correct!
Steban is a great friend... I dont think cookign it at a loweer temp will be best because it might just fall apart.
Hi guy's, in your ingredients you said 1.5lbs of lamb, may I ask what part of the lamb you used for this incredible looking gyro meat. Was it lamb shoulder, leg of lamb, fillet???
Thanks.
Next time on the Tzatziki Sauce, seed the cucumber before, its just excess water, don't salt because you can use the cucumber water later. also add a splash of Red Wine Vinegar. Save the cucumber water, makes a nice Cucumber Mint Gimlet.
Greek gyros is made out of pork, though this thing looks pretty darn tasty. Gyros and tzatziki are pronounced yeeros and jajeeki with hard Js. The tzatziki sauce recipe was spot on.
Seems like maumau is on a diet for 2 years XD
It's working though! Looks a lot slimmer since last year
@BigDo Rack Feels like that too, but its only been 6 months... 42 down, just another 40 to go! @WillXu thank you!
Yes maumau is no joke.
BigDo Rack Maumau looks great!
Way to go MauMau!!! SO happy for you man!
Guga, can you do a blind test and see if people can really taste the difference between a good quality ribeye va New York strip?