Spicy Donairs [Smoke Optional]

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Re: Spicy Donairs [Smoke Optional]

Post by CartoonCod » Sun Mar 02, 2014 8:59 pm

I had a slight problem with the loaf unrolling in the oven, but it still tastes great!

One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Sun Mar 02, 2014 9:53 pm

CartoonCod wrote:I had a slight problem with the loaf unrolling in the oven, but it still tastes great!

One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
That sauce is the real deal as is. If you don't like Donairs as we know them, go ahead and change it BUT you may run into problems, like the sauce not thickening properly :lol: :lol: :lol:

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Re: Spicy Donairs [Smoke Optional]

Post by Jimmy » Sun Mar 02, 2014 9:54 pm

CartoonCod wrote:I had a slight problem with the loaf unrolling in the oven, but it still tastes great!

One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
Looks good :cheers:

That's weird about the sauce, mine always sets up right away...and if it doesn't, it never does.

As Nash said, keep the sugar...donairs aren't healthy, so a little extra sugar won't hurt! :lol:

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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Sun Mar 02, 2014 10:11 pm

The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all :cheers2:

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Re: Spicy Donairs [Smoke Optional]

Post by sleepyjamie » Sun Mar 02, 2014 10:12 pm

NASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all :cheers2:
That's what she said


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Re: Spicy Donairs [Smoke Optional]

Post by mr x » Sun Mar 02, 2014 10:22 pm

I figured that cutting the sugar was the culprit in consistency, but there are ways to correct that. I really preferred it less sweet.

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Re: Spicy Donairs [Smoke Optional]

Post by CartoonCod » Sun Mar 02, 2014 10:35 pm

All right, you guys convinced me. Next time I make it, I'll up the sugar to the recommended amounts. I do like the taste of this one with the lowered sugar however.

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Re: Spicy Donairs [Smoke Optional]

Post by sleepyjamie » Sun Mar 02, 2014 11:16 pm

NASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all :cheers2:
That's what she said


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Re: Spicy Donairs [Smoke Optional]

Post by Jimmy » Mon Dec 29, 2014 7:09 pm

Just pulled one of these out of the oven. Looking forward to some donairs!
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Re: Spicy Donairs [Smoke Optional]

Post by LeafMan66_67 » Mon Dec 29, 2014 7:12 pm

Looks great! Planning on smoking a spicy Donair loaf this week!
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Re: Spicy Donairs [Smoke Optional]

Post by Keith » Mon Dec 29, 2014 7:32 pm

Jimmy wrote:Just pulled one of these out of the oven. Looking forward to some donairs!
You're telling me you showed up I sackvegas without a spicy donair sample! i think we may be due for some words. Lol
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Re: Spicy Donairs [Smoke Optional]

Post by Jimmy » Mon Dec 29, 2014 10:50 pm

Keith wrote:
Jimmy wrote:Just pulled one of these out of the oven. Looking forward to some donairs!
You're telling me you showed up I sackvegas without a spicy donair sample! i think we may be due for some words. Lol
I didn't make it until I got back from your place :lol:

This was supper
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Re: Spicy Donairs [Smoke Optional]

Post by LeafMan66_67 » Tue Dec 30, 2014 7:37 pm

Another donair loaf, this one with a touch of smoke.
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Re: Spicy Donairs [Smoke Optional]

Post by RubberToe » Tue Dec 30, 2014 8:10 pm

How close are you guys following the recipe? If you're not able to exactly, what are you doing and how to you percieve the results?
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Re: Spicy Donairs [Smoke Optional]

Post by LeafMan66_67 » Tue Dec 30, 2014 8:31 pm

I followed the recipe, only because I had the lamb. I've subbed out the lamb for additional beef. I've had versions with a bit of onion powder and more paprika. Last couple have pretty much been with the recipe though.

EDIT: I don't change the sauce recipe or method.
Last edited by LeafMan66_67 on Tue Dec 30, 2014 9:16 pm, edited 1 time in total.
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Re: Spicy Donairs [Smoke Optional]

Post by RubberToe » Tue Dec 30, 2014 8:46 pm

Would a food processor be ok to blend the mixture?
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Re: Spicy Donairs [Smoke Optional]

Post by LeafMan66_67 » Tue Dec 30, 2014 8:51 pm

RubberToe wrote:Would a food processor be ok to blend the mixture?
I don't see why not. The more processed the better.
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Re: Spicy Donairs [Smoke Optional]

Post by TJ Brew » Tue Dec 30, 2014 8:58 pm

This is on the menu for New Years Eve in Saskatoon!
On Tap "in bottles": winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:

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Re: Spicy Donairs [Smoke Optional]

Post by CorneliusAlphonse » Tue Dec 30, 2014 9:14 pm

NASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all :cheers2:
i would think it is the vinegar and the milk thickening

still hoping to get one of these on the go soon... havent made one yet!
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: Spicy Donairs [Smoke Optional]

Post by CorneliusAlphonse » Wed Dec 31, 2014 8:29 pm

Fucking awesome. The bit of extra spice is perfect. Thanks for the recipe Nash, amazing.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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NASH
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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Thu Jan 01, 2015 1:03 pm

CorneliusAlphonse wrote:
NASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all :cheers2:
i would think it is the vinegar and the milk thickening

still hoping to get one of these on the go soon... havent made one yet!
I thought I made it one time with less sugar and it wouldn't come together properly, but that was a long long time ago, could have been something else.... :cheers2:

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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Thu Jan 01, 2015 1:04 pm

CorneliusAlphonse wrote:Fucking awesome. The bit of extra spice is perfect. Thanks for the recipe Nash, amazing.
Cheers to that! :cheers2:

Y'all got me craving donair now so I've got a log smoking - subbed the beef for MOOSE, hooray! Can't wait for this bad boy!

Happy New Years :cheers2:

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Re: Spicy Donairs [Smoke Optional]

Post by Keith » Sat Jan 03, 2015 3:37 pm

I took all my aggression out on this. Dialed back on the cayenne pepper due to the kids eating it.
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Re: Spicy Donairs [Smoke Optional]

Post by Keith » Sat Jan 03, 2015 6:40 pm

So tasty
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Re: Spicy Donairs [Smoke Optional]

Post by Highland Brewer » Sun Jan 04, 2015 1:11 pm

What are we looking at for cook time and temp in the oven for everyone? No meat thermometer here. Smells delicious though!

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