If you haven't eaten a donair yet, better get 🛴yourself to Halifax, Nova Scotia and get one. We took a classic and BBQed it as we do and couldn't even wait to take a photo before digging in. Don't bother with napkins, they just get in the way. Recipe 1. Mix equal parts ground pepper, salt, paprika, Cayenne, onion powder, garlic powder, and oregano, 1 tsp each per pound of ground beef. Throw in some curry to taste for good measure if you're feeling rebellious. 2. Mix your spices and beef in a mixer until the meat is almost a paste. Form into loaves and let rest overnight refrigerated. 3. Add 1/2 cup of icing sugar to 1 can of evaporated milk, not the skim variety. Add vinegar to taste. Mix only 3 or 4 good turns. Refrigerate overnight. 4. Bake donair meat for 1 hour at 350. Collect drippings. 5. Dice tomatoes or coin cherry tomatoes for a complementary sweet flavour. Dice onions and caramelize with meat drippings in a cast iron skillet over medium direct heat. 6. If donair meat seems dry, inject with drippings. Slice donair meat into long and narrow 1/4 thick slices, and grill for 4 minutes each side. Be careful not to let them dry out. 7. In your favourite flatbread, layer onion, meat slices, grated mozzarella, and tomatoes and cover with sauce. Our favourite is Flatout flatbreads because they'll stay nice and wrapable even after heating. 8. Shower. 🚿 Want more grill rebellion? Check out @BBQRebel on Instagram and get it into ya.
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