Kamado rotisserie gyros
DeelGekopieerd
Gyros does not have to come off a vertical spit at the kebab shop. Lesley Luijer of BigBoy BBQ & Smoke slices half a pork neck, marinates it with his own Beef Booster rub and peanut oil, and threads the slices back together on the spit. On the kamado the stack turns slowly for an hour and a half, while the fat from the neck keeps basting the outside. At a core temperature of 69 degrees Celsius it comes off: crisp and seasoned on the outside, juicy inside. Carve off slices and serve with pita bread, tzatziki and raw onion.
Stappen
Slice the meat
Cut the half pork neck into slices about one centimetre thick.
Marinate
Mix the Beef Booster rub with the peanut oil into a paste and rub it into both sides of every slice. Leave the meat to marinate in the fridge for at least an hour.
Load the spit
Thread the slices back onto the spit on top of each other to form a compact block. Secure it with the forks.
Spin
1 hr 30 minBring the kamado to about 180 degrees Celsius indirect, mount the spit and let it turn for an hour and a half. The fat from the neck keeps basting the outside.
Core temperature
Take the meat off the spit at a core temperature of 69 degrees Celsius.
Serve
Carve thin slices off the outside and serve with pita bread, tzatziki and raw onion.