[FTC Standard Disclaimer] We received no compensation for this post. Links for referenced equipment may include Amazon Affiliate links. I love gyros. A pita stuffed with the heavily seasoned, mildly spicy lamb/beef mixture topped with a creamy, aromatic tzatziki sauce is Nirvana to my palate.
Shaved steak gyros topped with tzatziki sauce.
To me, the only downside is that the process is time-consuming and usually requires that I start one day ahead of time. I have to find lamb, grind it with beef and seasonings, and then let it rest for a day before cooking.Quick and Easy SolutionThis is another case where the Bertolino's Certified Angus Beef® Brand shaved steak from Food City comes in handy. With a hefty dose of Greek seasoning, it tastes pretty darn close to my usual gyros with hardly any work, and I can have them ready within 30 minutes. So far, I have used this shaved steak in fajitas, stir-fry, cheesesteak sandwiches, and now gyros.
Cooking shaved steak gyros in an 80-year-old Griswold skillet on a large Big Green Egg. You can see a Kick Ash Basket down there in the glowing coals; that one is 6 years old and holding up well.
Stovetop, Skillet, or GriddleTo be honest, I don't think doing this on the grill adds anything to the recipe; it's just a matter of preference. This recipe works well in a skillet on the grill, on the stovetop, or using a flattop griddle.
Leftover Gyro SaladIf you have leftovers, this makes for an excellent salad as well. Just put the meat, seasoned onion, and tomato on a bed of mixed greens. Then you can thin the tzatziki with some buttermilk, lemon juice, or stock to make the salad dressing.
Shaved Steak FajitasBy www.nibblemethis.com
Ingredients1 pound Certified Angus Beef® Brand shaved steak1 tablespoon high-temperature cooking oil (canola, avocado, peanut, etc.)2 tablespoons Greek Seasoning (Daring Gourmet's recipe) 1/2 yellow onion, peeled, sliced, and seasoned with 1/4 teaspoon Greek Seasoning1 small heirloom tomato, sliced and seasoned with salt2 pita bread1 recipe Tzatziki (recipe below)InstructionsPreheat grill set up for direct heat to 400°f, or you can use a cast-iron skillet over medium-high heat on a stovetop. Either way, preheat your skillet for 5 minutes prior to cooking.Heat the pita bread. Place each pita in the dry skillet until heated through, about 30 seconds per side. Remove and keep warm. A tortilla warmer is superb for that, or you can wrap them in a towel.Cook the meat. Add the cooking oil to the skillet and wipe to coat the cooking surface. Add the shaved steak in small batches around the skillet until it's full. (Just dumping the entire pound in one spot will drop the skillet temperature.) Season with all of the Greek seasonings and cook the steak, frequently stirring, until the steak is cooked through and all of the pink is gone. Remove from heat.Assemble the gyros. Cut the pitas in half and stuff each pita half with seasoned onion, 2-3 slices of tomato, and a fourth of the shaved steak. Top with a healthy portion of tzatziki and enjoy.Yield: 4 gyros
Prep Time: 00 hrs. 30 mins. Cook time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: skillet, griddle
We like a thick tzatziki sauce, so it's very important to squeeze out the cucumber's excess moisture before adding it to the yogurt.
I like our tzatziki sauce thick, in case you couldn't tell. The trick is to squeeze all of the water out of the cucumber paste first.
Tzatziki SauceBy www.nibblemethis.com
Ingredients1 1/2 cup Fage Greek Yogurt 5% fat2 cloves garlic, peeled and finely minced2 teaspoons finely chopped fresh dill weed1/4 teaspoon finely ground white pepper1 cucumberpinch of salt to tasteInstructionsMake cucumber paste. Peel, seed, and dice the cucumber, Process it in a small food processor or blender until a paste-like consistency. Place the paste in a clean blue shop towel or tea towel and squeeze out all of the excess moisture.Place the cucumber paste, yogurt, garlic, dill, white pepper in a medium-sized bowl and whisk together. Taste and add a pinch or two of salt to adjust seasoning. Yield: 1 1/2 cups
Prep Time: 00 hrs. 10 mins.Cook time: 00 hrs. 10 mins.
Total time: 20 mins.
This recipe comes from "my little black book," which is actually gray. You should keep a cooking journal if you're serious about becoming the best cook that you can be. I got this one from Certified Angus Beef® Brand.
I draft or plan my recipe on a whiteboard in the kitchen and then write it down as cooked and include what I'd do differently. I'll update it when I recook it. Finally, I'll type it up in an online application so I can access it from wherever. For this specific recipe, we made it three times in the past 2 weeks.
Getting the water out of the cucumber pulp is essential to keep your tzatziki from being too watery. I usually get 3 to 4 tablespoons of moisture from a single cuke. It just now occurs to me that I should keep that liquid to make cucumber ice water. Yassin's Falafel serves that water as an option for their gyros.
I should look like this after you're done squeezing out the liquid.
Alexis and I love love love tzatziki sauce, so we aren't going to waste any. We eat any leftover tzatziki with oven-roasted pita chips.
I like to season the onion with about 1/4 teaspoon of the Greek Seasoning and toss it to coat. I season the tomato with kosher salt.
I use a slight variation of The Daring Gourmet's Greek Seasoning recipe. If you made something commercially made, such as; Cavender's Greek Seasoning, I would cut the amount to 1 tablespoon and then season to taste because it is considerably more salty than the homemade recipe.
Toasting the pita bread in a dry Griswold #8 skillet over hot lump charcoal in the Big Green Egg. Then I just pop it in a tortilla warmer to keep warm while I finish cooking.
The shaved steak comes from Bertolino Foods, and it features Certified Angus Beef® Brand. I get mine at Food City. It's just bits of shaved steak, an upgrade from ground beef. I like having it on hand for quick weeknight meals because it cooks in 3 to 5 minutes, and I can use it in a wide variety of recipes.
I've cooked these on the Big Green Egg twice and once on the stovetop so far. Here, I'm using a large Big Green Egg in a BGE Modular Nest (table). It was a basic set up – Kick Ash Basket full of Tennessee hardwood lump charcoal and a grate set up for direct heat. I left both vents fully open until it hit 300°f and then I closed them down to slide up to about 400°f. Then I put the skillet on for about 5 minutes before I started to cook.
Notice that the meat is first put into the skillet in small batches (spread out) instead of just dumped in there from the package. This way, the skillet doesn't lose as much heat. Also, I'm a cast-iron geek, and I am proud of how shiny my Griswold #8 restoration turned out earlier this year.
This cook is basically a stir-fry. It only takes about 2-3 minutes, and I frequently, almost constantly, stir the meat around. I just keep looking for the least done pieces and flip them over.
Once there is no pink left, you are done. Don't forget, the cast-iron skillet will stay hot and keep cooking your food even after it comes out of the grill.
Look at that skillet shine!
This typically takes right at 3 minutes to finish the meat, per my handy dandy Thermoworks TimeStick.
It is physically impossible for me to walk by this pile without sneaking a piece…for quality control purposes, of course.
Here's a batch we did about 2 weeks ago, just gyro steak, onion, and tzatziki.
This is the batch we made last night for dinner. Food City has been having heirloom tomato, so I had to put some of that in there.
I served this batch with some spring mix for a reason. When I was done, I picked up the bits and pieces that fell on the plate and put them on top of the spring mix for a salad. It's like eating tacos over a burrito wrapper.
Title: Shaved Steak Gyros on the Big Green Egg
Sourced From: www.nibblemethis.com/2021/01/shaved-steak-gyros-on-big-green-egg.html
Published Date: 01/18/21
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Hot Link Stuffed Tri-tip
I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.
The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.
Insert about a teaspoon of butter in the entryway..
Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.
I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.
Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.
Please see my article on wet brining vs. dry brining for an in-depth look at this subject.
I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)
Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.
Here it is after 10 hours.. ready to go in the smoker.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.
I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.
Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.
If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.
On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.
Watch the meat carefully and turn as required to sear evenly.
Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.
All sliced up!
Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!
By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21
Mad Scientist BBQ Spare Ribs v2.0
Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21
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Camping Make-Ahead Breakfast Burritos
1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy
Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!
This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.
I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.
I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.
Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.
Tips for Making Burritos Ahead of Time
For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.
Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.
How to keep them from getting soggy
When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.
Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos
Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.
You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).
How to cook burritos on the campfire
When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.
Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).
Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.
Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.
Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.
Make-Ahead Breakfast Burritos
This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.
Cuisine: American, Camping, Fusion
Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins
InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.
NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
Make-Ahead Breakfast Burritos
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.
breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20
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