GREEK GYROS - THE BEST YOU EVER HAD !!!

[Music] hey pitmasters what is up today we're going to make the ultimate hero so that this re roast a proper hero starts with a good pork neck look at it what a beauty a lot of fat and this is perfect for Heroes because we're gonna use our rotisserie and we have that back burner ah the fatties are gonna render down melt all over that meat it's going to be juicy succulent and delicious first I'm going to slice up our pork neck we're slicing a pork neck into thin slices so that we can add the maximum amount of marinade and by putting that amount of marinade on it we'll have as much flavor as humanly possible I want to start out with the main ingredient and this is two whole fine grated onions we're going to brush it on because we want to hit as much surface as we possibly can then we're going to grate find three garlic cloves and again we're gonna use that brush to make sure we hit every spot well chop fine a handful of chives and sprinkle it over our fine sliced pork neck followed by some fine chopped oregano and we'll sprinkle that on as well now it's time to add more flavor we're going to use acidity we'll sprinkle on the juice of 1/2 a lemon for more flavor we're going to use a heat loss rub if you want to buy heels lip from the store that's fine I did it as well but you got to make sure you use the right one so just sprinkle a little bit in your hand taste it and you want to taste the cumin it's really predominant but you also want to have that bold beautiful array of flavors and you want to make sure that you know how much salt is in there and this has enough salt and a little bit of heat that's always good so this rub can go on no problem if you want to have a rub recipe from me you can have it it's in the back of my throat oh man I really need a beer it's a nice rub so for our patrons of course I have a robbed available if you are patron or YouTube member you can get it on our discourse and the discord link is down below so if you get there just ask around hey where's this keyless rub recipe you'll find it well sprinkle this on and make sure we hit every piece of meat now that we have applied all of the ingredients it's time for the meat to start soaking up the flavors look at that beautiful beautiful meat this is ready to go on the spit now you might wonder do I need to let this marinate and yes you can if you want to but you don't necessarily have to if you have the meat thin-sliced enough there's no point in marinating it will marinate on the spit that's how thin I sliced this meat we are going to be cooking on our Napoleon press these this thing is a beast but most importantly it's got a beautiful spit rotisserie look at this thing perfect for our heroes the spit is a very important tool for our heroes because the rotisserie is going to make all the difference we have a bottom skewer set up and secured now it's time to put on the base and as a base we're going to use half a large onion careful note this is the dangerous part onto the skewers careful again this is our base now we can stack on the meat just gonna gently layer it on piece by piece as you can see now you don't want to use a too small amount of meat I think you wanna spread it out these are thin slices that means a lot of flavor building up the layers is very very important you might got to make sure that you build it up in the right way you got to spread it out you don't want a big bulb in the center and the outside they're gonna be flappy when it starts rotating around so you're gonna put all of the little chunks like this for instance if you have like it it's wrong like this hey God put it here in the spots where there are no meat press it down and then you're going to secure it with a bigger piece like this and look at how good this already looks you don't want to start out with just two kilograms of pork neck just make a little extra and if you have to just grill it and then freeze it and save it for another day it will be perfect for a lunch later on we want to make sure we have this nice and tight securely packed then we're going to stick on the rest of our onion the other half we want to press it as hard as we can put on the top skewer of the rotisserie press it down and secure it there we go oh you see how tightly packed that is it's not spread out it's tightly packed we need it otherwise the little bits that are in between there are gonna fall off four kilograms of pork meat ready to be roasted we're going to open up our Napoleon precice put in our beautiful roast set perfectly Center now we're not gonna start by turning on our back burners we're going to create indirect heat first I'm going to turn on my outside burners I want to cook the pork meat first that's why we're creating that indirect heat when we let it cook it's gonna be perfect but when we start roasting it right away we're gonna get a crispy outside and undercooked inside we want to prevent that so we're gonna close the lid and let it cook start the rotisserie and let the temperature of the barbecue come up to around a hundred and forty degrees Celsius now it's time to start making some satsuki yes that's right and every good tzatziki starts with cucumber the first activity is grating our cucumber now most people like to take off the skin of the cucumber press out all of the fluids that are there from the cucumber personally I like it it's flavor it gives it a secret characteristic so in my opinion you shouldn't take away from that we want to keep the juices we want to keep the skin it just tastes good now going to finely grate one clove of garlic well add the juice of half lemon do this we're going to add half a liter of Greek yogurt and of course we need a season this with salt so we're going to add 2 pinches of fleur de sel and some fresh ground black pepper now we'll mix that all up and as a final touch we're gonna drizzle on a little bit of olive oil this will make our tsuki nice and creamy well stick this in the fridge until our heels is done and in the meantime the flavors of our chickie will develop and bloom let's check on our heels oh ho this is starting to look good and just from cooking on the outside it's time to turn on our back burner and make sure that we get that crispy outside turn on the gas hit ignition lift off now we wait until our back burner is red this will cause an infrared heat that will instantly crisping up our heels look at our beautiful roast it's crispy on the outside you can see the juices are running over it man this is just mind-blowing good these little crispy bits which darken up they are the best part then with the juiciness on the inside oh man let's slice them off well put a tray underneath we'll take our super slicer and get the best part of the ones that have turned brown and crispy and still a little bit of that juiciness on the inside but with their pork neck and all that fat rendering down that's not gonna be a problem look at this this is heavenly good I got my expert taste panel right here just to make sure you guys get a good point of how good it actually is I know this is fantastic and I can tell underneath face she looks exciting let's just get a piece in see how good it is we like these crispy bits the brown bits they are the best of course at the end the pitmaster [Music] this is absolutely ridiculous it's juicy it's crispy it's packed full with flavor look got a little bit of that smoke ring look at how juicy our meat is and then on the outside it's crispy imagine you're doing this at home we can make this at home it's like making gold at home no point in going to a Greek restaurant anymore hmm I'm saving you the biggest piece brother there you go no work no work cool you're the pit master time to make a sandwich I bake these little pita breads we're going to slice them up of course we're gonna have a little bit of freshness a little bit of crunch outside of the meat on our sandwich so we're just gonna finely slice some lettuce now we're going in for our beautifully roasted pork stuff that whole thing full with that pork drizzle on a little bit of too cheeky key your sandwich look at it ha ha I beg you guys are getting hungry now Cheers mmm when you take a bite you feel that you're in Greece instantly you get the flavor of the heels the freshness of the cheeky little bit of crunch from the lettuce and a sandwich to hold it all together what do you want it's freaking awesome I think this is it morsel I'm saying I'm going to add eat a few of these sandwiches are you hungry Marshall well Morrison is getting extremely hungry and he wants me to finish off the video so without further ado I hope you guys on what enjoyed watching the video I hope you give us a thumbs up and a comment and a special thank you to all of our patrons and YouTube members remember the recipe is waiting for you guys on this course follow the link down below in the meantime and keep on grilling [Music] Margo check it out okay I'm good it looks ma crazy the brown bits wow they're so good [Music] [Music]

Channel: Pitmaster X

Views: 719,745

Keywords: gyros, greek, greek gyros, greek rotisserie, kebab, shoarma, shawarma, rotisserie roast, napoleon grills rotisserie, pitmaster x, pitmasterx, gyros recipe, authentic gyros recipe, the best gyros, meat, food, recipe, cooking, how to grill, how to make gyros, how to cook gyros, assado

Id: ZZ6p_PP02h0

Length: 11min 22sec (682 seconds)

Published: Sat Nov 02 2019