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Bsindavis
Member
Post Number: 26
Registered: 9-2004
| | Posted on Tuesday, December 20, 2005 - 3:15 pm:
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I have hung Saratoga lamb roasts; whole chickens; a duck; and cornish game hens. All come out fine but seemingly no better than when I simply lay them on the grill. Hanging food does look great, but is there any real advantage? |
Linuxwrangler
Member
Post Number: 73
Registered: 10-2005
| | Posted on Tuesday, December 20, 2005 - 4:00 pm:
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Depends. To you it's always a toy but when you describe it to anyone else it's an important tool.
Seriously, I don't know. I bought a hanger with my K7 but haven't used it, yet. As you say, everything I've put on the grill has come out fine. |
Louiscohen
BBQ'd Curmudgeon
Post Number: 405
Registered: 7-2001
| | Posted on Tuesday, December 20, 2005 - 10:41 pm:
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I have one of the first hangers. The K turkey stand does at least as good a job at holding a turkey upright and upside down; on the hanger you have to tie it so that it doesn't fall to the side.
I wouldn't bother. |
Alibubba
Member
Post Number: 109
Registered: 7-2004
| | Posted on Wednesday, December 21, 2005 - 6:34 pm:
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The one thing so far I use the hanger for is gyros. The meat cooks perfectly, and the taste...
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Paradux
Member
Post Number: 230
Registered: 5-2003
| | Posted on Thursday, December 22, 2005 - 4:51 am:
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Al,
Mmmmmm, gyros... Is the recipe for this posted somewhere?
Thanks,
--Liz |
Alibubba
Member
Post Number: 110
Registered: 7-2004
| | Posted on Thursday, December 22, 2005 - 7:43 am:
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Alanz - maybe this thread should be moved to recipes instead of here.
Here's the gyro meat recipe. Enjoy!
Gyro Meat
1 medium onion, finely chopped or shredded
2 pounds ground lamb or 2 pounds lamb meat cut into 1" cubes
1/2 pound ground chuck or chuck roast cut into 1" cubes
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 tablespoons dried oregano
1 tablespoon dried thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. If you have a potato ricer this also works perfectly for removing the liquid.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, oregano, thyme, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 3 hours or up to overnight, to allow the mixture to firm up. The meat needs to be cold & firm to stay on the meat hanger.
Preheat the Kamado to 325.
Place the meat onto the meat hanger. Put the meat on the hanger on the top half of the hanger so that when in the K it is in the dome, away from the coals. Place a small (12" diameter pie pan is what I use) on the lower rack. Put a probe thermometer in the loaf being careful to keep the probe tip away from the skewer. Cook to an internal temperature of 165 and remove from the Kamado. The internal temperature will reach 170 - 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
** Exported from Now You're Cooking! v5.70 ** |
Isjoe
Member
Post Number: 271
Registered: 4-2005
| | Posted on Thursday, December 22, 2005 - 6:15 pm:
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Ohhh thank you! I really like that idea. I too have a meat hanger which I have not used (yet). I think I would like this to be the 1st thing I try. I have cooked almost everyday on a Kamado since I received them yet have not broken out the meat hanger yet.
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Redyer
Member
Post Number: 132
Registered: 7-2004
| | Posted on Thursday, December 22, 2005 - 7:19 pm:
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Sounds great. Our local Gyros shop is closing, so this looks like a must to try,
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Barry
Member
Post Number: 30
Registered: 7-2004
| | Posted on Wednesday, January 04, 2006 - 10:43 pm:
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Alton Brown on Food Network just did this also. The recipe is on the Food Network page. They are very similar. He also has a nice sauce to go with it. He did his on a gas rotisserie. I think the meat hanger would be perfect for it though. Barry |
Meat hanger - toy or tool?