Serve on a pita with tzatziki sauce and other accoutrements. Dress up a salad. Explore other channels of consumption. Jack of all meat trades . . . Smoked.
Hands on: 20 min
Hands off: 4.5 hrs
Ingredients:
1 lb ground beef
1 lb ground pork
1 large onion, diced
4 cloves garlic, minced
2 tbsp olive oil
2 tsp cumin
2 tsp sugar
2 tsp salt
1 tsp black pepper
Splash of beer
Apple wood chips (can substitute with other wood if desired)
Cooking:
Mix ingredients together well and refrigerate for 1 hr to allow flavors to blend.
Using a food processor, process the mixture until it resembles a fine paste similar to pate.
Line a bread pan with aluminum foil and fill with the gyro mixture, packing well to eliminate air bubbles.
Cover with another layer of oiled aluminum foil and press down evenly before refrigerating for 1 hr.
Meanwhile, preheat smoker to 225 degrees F. Soak wood chips in water while smoker preheats.
Carefully remove gyro mixture from bread pan by lifting by the sides of the aluminum foil and place on the smoker still in the foil. Mixture should be packed into a loaf.
Run wooden skewers through the loaf lengthwise, two through on one side and one through the other, to allow for movement during the cook.
Smoke for 1 hr. Carefully turn loaf over using the skewers and baste with the oil collected in tin foil. Smoke for additional 1 hr.
Wrap in aluminum foil and let sit for 30 min before slicing and enjoying with your favorite pita, salad, or other carrier.
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