FeChef

In my case it probably needed the TG because i think using the mixer vs the food processor didnt work as good in getting that super fine texture. I just didnt want to risk letting the TG set if i had done it in batches with the food processor. I do believe that the TG also helped in retaining moisture, so I will use TG next time aswell. But i will definitely invest in a larger food processor. As far as frying the slices, the reason i had made a 2" slab was to develop a crust around the entire slices. The rotisserie just adds a flavor you cant get any other way. After i portion and freeze the slices, I will retherm in the water oven and hit with blow torch to crisp up.

I added 2 tsp of MSG along with 4 tsp kosher salt, 1 tsp black pepper, 2 TBSP marjoram, 2 TBSP rosemary, 2 TBSP minced garlic, and 1 large onion into a blender before adding into the mixer with the meat. Texture was very close to what i remember when growing up in philly eating gyro's. Only problem i had was my food processor not being large enough so i had to use my 7 quart mixer. I think if i had used the food processor in batches i may have had an almost exact replication. Flavor was spot on, if not better.

No idea why all the pics did not go in order i attached them? Anyway.. Toppings: fresh diced cucumber thinly sliced onions fresh diced tomato Sauce: 5oz greek yogurt 2oz mayo 2 TBSP fresh parsley 1 TBSP minced garlic

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For the longest time I have always wanted to make Gyro's like you find in mostly greek run establishments. One thing that always puzzled me was how they were able to slice what is basicly formed ground lamb/beef. Up until i learned about Transglutaminase (meat glue). What i did was used Alton Browns popular recipe as a base. I had to double his recipe since i was using 4lb of ground meat. I added 20g of meat glue to what ended up being 2000g total weight during the mixing process. I then formed the meat paste (75% beef 25% lamb ) into a 2" square slab and let set in the fridge overnight. After the overnight set time i cooked the Slab in my water oven for 4 hours @ 145F to allow the slab to firm up before going into my showtime rottiserie basket for about an hour to develop a nice crust and reach an internal temp of 160F. Surprisingly during this entire process the slab had lost less then 1/2 cup liquid/fat. Results were fantastic, and frankly better then any gyro ive ever had. Here are the pics of the entire process. Enjoy.

This is false. I par cook brisket,butts,ribs all the time and smaoke afterwards and after a few hours of smoke there is plenty of smoke flavor.

Ok but you do realize the dangerous carcinogens in smoking meats almost makes buying organic meats a moot point. Just saying. If you want to pay almost 6x the cost to each their own.

LMAO $1.29/lb all day everyday at Wegmans. Thats nuts to pay $6/lb

Would that not be safe to consume? Most vinegar's are 5%. Although if you blend it with olive oil and matodextrin it would probablymake a good oil & vinegar powder. What color is it?

Use ziplock bags. Dollar tree sells a brand that works very well. I have not had one leak yet and comes 16 in a box for a dollar.

In my opinion i think a thick filet only benifits SV when you are looking for a steak that is extremely tender and finished off with with a torch just to add some color not a crust. Then served in with a wine reduction sauce. If you want a filet done like in a steak house its best done on a searing grill for a few minutes then finished off on low or with indirect heat till it reaches 130F then wrapped in foil and rested for 5 minutes. During those 5 minutes the juices will surface and you will have a perfectly medium rare done steak with no grey outer ring. The filet will have a more meaty taste and texture this way aswell.

Ive experienced what you described and it all came down to using low grade meat. The way i figured it out was i had cooked two top round roasts medium rare for pit beef sammies. They were both cooked at the same time and were relatively the same size. One i had bought the same day, and the other the day before. One was choice grade and the other was on sale at a different store and was probably lower grade select. Needless to say one turned out nice and deep pink, tender and juicy and the other came out light pink almost white. And was a bit tough and dry.

Its basicly how i do my smoked briskets aside from not being corned and a different rub altogether. But the temp and timing SV works great, and the temp you smoke @ doesnt dry it out. But I use a cold smoke generator and an electric smoker to keep a low temp/smoke flow. Works great for smoking beef jerky @ 140-150F

CB pastrami is one of the times you really need to soak overnight with a few fresh water changes. I wouldnt smoke or use liquid smoke pre SV though. Your house will stick to high hell. I would SV @ 135F for 16 hours and smoke in a smoker for 4-6 hours @ 175F till it reaches 155F. Chill overnight and slice thin for some damn good ruebens.

My grandmother always used mayo on her turkeys and told me it helped in browning the skin and also helped spices stick better then just oil. I always use it on my turkeys,chickens, and beef roasts. You can use it on briskets instead of mustard too.

Brine overnight.( 12 hours ) Rotisserie at high heat (375F or higher) for 15 min per pound. Average 5-6/lb for 1-1/2 hours. You can also cold smoke before rotisserie for 1-2 hours with apple wood if you have a cold smoker. Its the best way to do smoked chickens . For seasoning i use Mcormick rotisserie chicken seasoning. I rub the skin with canola mayo before adding the rotisserie chicken seasoning.

I decided i dont want to eat it mainly because theres no MSG in them, and me loves me some MSG in my chicken via brine or breading. Just like KFC FTW!

Rotuts, Im most likely not going to have pics. When I have 10+ people around, I dont make a habit of taking pictures of food. Especially if im not sure how "good" something will turn out. If you knew my family you would understand. As for the roast, I am going to pre sear with the blow torch before sous vide to add color, and kill any bacteria that could be present. I personally feel it adds flavor aswell. I am going to pat dry with paper towels and use a rub before adding to the rotisserie. Its basicly a light coat of mayo (canola) and tones signature beef seasoning. It adds great flavor to the crust. And ive already removed the battery from the kitchen smoke detector long ago.

I would sous vide overnight and then go directly into the rotis as hot as you can get it for whatever time it takes to get the crust you want. 15-20 minutes should do the trick. Have the torch handy to touch up any areas that don't get as crusty as you want. When I do momofuku short ribs I sous vide them for 48 hours and then dry them off and deep fry them for 2 or 3 minutes. They get a fantastic dark brown crust and are perfectly medium rare all the way through. I think thats the route im leaning toward. I liked the idea of having it ready in advance, but if bringing it back to serving temp is going to be "iffy" then I will just pull it out of the sous vide at the target temp and quickly sear it on the rotisserie for 15-30 and hope for the best. Atleast i know its where it needs to be. Im thinking also that there will be a slight drop in temp from going from bag to spit so may give me some extra time on the searing. BTW, I had very bad results doing short ribs,always come out dry and mushy sawdust texture, even at 132F. But chuck roasts @ 24 hours always come out great.

Well im getting alot of conflicting ideas on how to approach this and get a nice crust using a rotisserie. So what is it? Should i sous vide the night before and go straight into the rotisserie @400F for 20 min till i get a nice crust? Or should i sous vide a day earlier and chill, then retherm in rotisserie to 125F?

Well, Im not sure what you mean. If your saying 400 is too high, I can use the PID controlled one i have for a lower temp. If your saying 400 is too low to get a crust before the center reaches 125F then i could as you mentioned before, use the blow torch to assist in crust development. Im really not sure where you were going with this post. I have in the past done a rib roast sous vide, then straight to a regular oven for i believe 20 minutes @450F and there was a decent crust with very little "grey outer rim". But It just didnt have that nice rotisserie flavored crust that i want. Easter is comming up fast and the rib roast has been fully thawed and i need to have a plan in place asap so any help on what would be the best approach going sous vide first, then rotisserie would be greatly appreciated.

So Im definetly going to sous vide for 12 hours @ 135F and chill in the fridge till easter morning. If i rotisserie at high heat from fridge temp (35-38F) How long should it take to get the center up to 125F? I think the rotisserie gets between 375-400F and the rib roast will be deboned and is roughly 5-6 inches thick and without the bone im guessing 4-5 inches.

You do realize that being not too fatty is a bad thing? I understand if you are on a diet or allergic to fat, but when it comes to brisket, or CB you want that fat while cooking. Im not saying eat the fat, just let in on while its cooking and trim it off when its done, right before slicing. It practically falls off after 24 hours of cooking.

You should not have grinded the pickling spice. I always leave the spices whole and only use 1-2 tsp per bag.

I suppose because you used point cut it was a bit harder to slice thin then flat cut. I would have left the fat on while cooking and trimmed it off after. Instead of reducing the temp, maybe reduce the time to 20 hours for point cuts. I think also that all these store bought CB use meat tenderizers and some may use more then others so they break down faster then others.