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LTHForum - Gyros................

Aug 15, 2008 · Big Bite gets their gyros cones from Corfu (one of the "Big Five" manufacturers discussed above). The meat was well-cooked with a nice char, and was sliced in somewhat thick pieces. Although some like their gyro meat thinly sliced, I prefer it this way, which allows for crunchy char and soft, juicy meat within the same bite.

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Gyro | Definition of Gyro by Merriam-Webster

Gyro definition is - gyrocompass. How do you pronounce gyro? gyrocompass; gyroscope. See the full definition. SINCE 1828. Menu. ... Post the Definition of gyro to Facebook Share the Definition of gyro on Twitter. Resources for gyro. Time Traveler! Explore the year a word first appeared .

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Leftover Gyro meat....creative uses? - Home Cooking ...

Aug 17, 2009 · Form the meat into a thick freeform loaf shape along the long side closest to you, packing well with our hands, then roll up the loaf in the plastic. Twist the excess plastic on each end very .

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It's the Year of the Gyro – and Olympia Foods Is Ready

"This machine cooks a 1,400 lb cone of gyro," says Petros Papantoniou, Executive Vice President of Olympia Foods and son of the late Kostas Papantoniou. The facility also has dozens of rotisserie machines that cook 500lb cones.

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How Do I Heat Up Gyro Meat? | eHow

How Do I Heat Up Gyro Meat?. The gyro is a Greek sandwich made from thin, succulent seasoned meats. While this food has its roots in Greece, it is enjoyed in delis and restaurants around the world. The process to make this paper thin meat requires some patience and many home cooks prefer to buy the frozen variety. You'll need to reheat your gyro...

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I don't understand how gyros meat passes food safety rules ...

In Budapest, the typical gyros meat at a Turkish joint (the ones that are seen all along the ring road) is veal (borjú) in the dark cone and turkey or chicken (pulyka or csirke) for the light-colored cone.

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Have a Shawarma, Donair or Gyro kebab for lunch today

Donairs or Gyros - gyro (History of Gyros) 'is a Greek dish of meat roasted or grilled on a vertical spit and usually served in a pita bread with tomato, onion, and tzatziki sauce'. The The common donairs or gyros nowadays is usually made with ground meat that is formed into a cone shape and frozen.

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The Food Lab: Homemade Greek-American Lamb Gyros

Jun 04, 2010 · With a real gyro, the entire outer surface of the large meat cone gets crisped. The cook slices the crisp bits off the outside, exposing the next layer of meat to then get crisped-up. What this means is that in a good restaurant sandwich, your sandwich has a very high percentage of crispy bits, and you certainly don't get any of the completely soft inner parts.

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Is there any gyro place with non-factory meat cone ...

Except all the gyro joints in Pittsburgh serve basically the same factory meat cone. The meat pretty much taste all the same to me. The amount of meat, the freshness of the veggies are pretty much the distinguishing factor between the shops.

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gyro: The First Full-Service, Global Creative B2B Agency

gyro is the first full-service, global creative b-to-b powerhouse. We are 700 minds in 17 offices acting as one.

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Making Gyros at home? - AR15.COM

Jan 27, 2018 · Originally Posted By Emt1581: It doesn't make sense for us to buy Gyro meat in cone form. But at our local Restaurant Depot they have 10lb boxes of the strips....from ple companies. I noticed some were just beef and some were beef and lamb.

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Gyros, Halal Gyros, Greek Pita, Shawarma | Olympia Gyros

Olympia Gyros is the premier Chicagoland provider of gyros, pita bread, halal gyros, shawarma, and other Greek foods.

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Gyros & Specialty Meats - Grecian Delight

Maximize your menu with on-trend, Mediterranean meats. Perfect for traditional Gyro sandwiches, platters, salads or a classic old world, open-face presentation. From our popular Athenian and Chicago Style Gyros to our new hand-stacked, whole-muscle Old World™ Gyros and Shawarma. We even offer classic Chicago-style Italian Beef. Explore our complete collection of quality Specialty Meats below ...

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• View topic - Gyros in the USA

Sep 03, 2010 · The absolute best gyros meat that I have ever had did not come from a cone of formed chopped meat. The retsaurant I am referring to used to take the lamb and beef in whole muscle form, slice it very thin while raw, pound it out to tenderize it, marinate it in the appropriate seasoning, and stack it on the spit-rod and end up in the shape of a cone.

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Gyro & Meat Products (Food Service) Archives - Kontos ...

Gyro & Meat Products (Food Service) The highest quality cone with a blend of beef and lamb contains select regional spices. This premium raw cone contains no soy extenders for the best tasting traditional Gyros available in the foodservice industry. Cook on a vertical broiler.

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Gyro Meat (CONE) approx. 10 lb small – Parthenon Foods

Gyro Meat (CONE) approx. 10 lb small. Cooking instructions: Bake gyro cones using a gyro machine or rotisserie and slice off gyro meat as it browns on the surface. Cone can be refrozen and reused in the same manner. Servings: This 10-lb. cone will make approximately 30-48 gyros sandwiches, depending on the thickness of the slices cut and the number of slices used.

Greek Gyro Meat - Rotisserie, Grill or Oven Recipe - Food

Please know this recipe was not posted in malice. We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile.

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What is a Gyro Sandwich? (with pictures) - wisegeek

Jul 22, 2019 · A gyro sandwich consists of various rotisseried meats, salad vegetables such as tomatoes, lettuce and onions, along with a yogurt-based tzatziki sauce. These ingredients are placed on a hearty form of grilled pita bread and served as a wrap sandwich.

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Starting a Gyro Stand??? | Roadfood Discussion Board

May 27, 2008 · RE: Starting a Gyro Stand??? 2008/03/31 08:04:57 I spoke to the Gyro cook at my favorite Gyro joint here in Northern Va. He told me that the 'cone' is already cooked fully, as it spins on the rotisserie he slices off the seared part for each Gyro.

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What is the name of those big spinning cones of meat for ...

Gyro is a loaf of finely sliced meats, and is usually lamb or beef. Either one seems like it would be difficult to make without the spinning meat tornado thing, that is one of the main things about them.

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