Spicy Donairs [Smoke Optional]

Have a food related recipe you'd like to share? This is the spot!
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Jimmy
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Re: Spicy Donairs [Smoke Optional]

Post by Jimmy » Sun Jan 04, 2015 1:13 pm

I think mine was around 2 hours @ 350.

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Keith
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Re: Spicy Donairs [Smoke Optional]

Post by Keith » Sun Jan 04, 2015 1:15 pm

Mine was about 2.5 hrs at 300. But I made 6lbs
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Re: Spicy Donairs [Smoke Optional]

Post by Highland Brewer » Sun Jan 04, 2015 1:24 pm

That's what I was figuring fellas. Thanks!

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Keith
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Re: Spicy Donairs [Smoke Optional]

Post by Keith » Mon Jan 05, 2015 12:36 am

Donair turned out great. Will be making these again.
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Re: Spicy Donairs [Smoke Optional]

Post by Highland Brewer » Mon Jan 05, 2015 4:05 pm

x2. Thanks for the great recipe.

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Re: Spicy Donairs [Smoke Optional]

Post by mstead » Tue Jan 27, 2015 1:45 am

Tried out this recipe last night and These donairs are the real deal! They were so good.

I ended up halving the recipe because I wanted to try them out before I committed to the whole meal deal! Should have gone big from the get go!!!

Thanks for the recipe! I'll be making these again for sure!

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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Tue Jan 27, 2015 10:46 am

Happy to share the love, good to see yous happy with the results :cheers2:

But...... y'all keep calling these the real deal - they're better than the real deal :lol: :lol: :lol:

:banana:

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Re: Spicy Donairs [Smoke Optional]

Post by mstead » Tue Jan 27, 2015 1:14 pm

I love the heat to these things... Here's the pics that didn't work!
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Re: Spicy Donairs [Smoke Optional]

Post by ibmman » Thu Dec 24, 2015 9:22 am

does anyone remember when donairs came with sprinkle of parsley? The only thing missing that the original donair had
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Re: Spicy Donairs [Smoke Optional]

Post by MitchK » Thu Dec 24, 2015 12:43 pm

I am going to make the fuck out of this.

Also they still come with parley at island greek (best donair in the city imo. Weird vibe though... Sometimes you go in and they're listening to bizarre conspiracy theory talk radio)

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Re: Spicy Donairs [Smoke Optional]

Post by sleepyjamie » Tue Apr 05, 2016 2:56 pm

Hey @nash. How many people does this recipe serve?
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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Tue Apr 05, 2016 3:00 pm

5 lbs worth!!

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Re: Spicy Donairs [Smoke Optional]

Post by sleepyjamie » Tue Apr 05, 2016 9:41 pm

NASH wrote:5 lbs worth!!

Sent from the Hop-Phone
So two people? lol.
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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Wed Apr 06, 2016 11:05 pm

sleepyjamie wrote:
NASH wrote:5 lbs worth!!

Sent from the Hop-Phone
So two people? lol.
At least! :p

5 oz of meat would make a pretty solid donair :cheers2:

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Re: Spicy Donairs [Smoke Optional]

Post by RubberToe » Sat May 28, 2016 9:55 pm

Thus is my second time making this recipe. Over 50% deer meat. Insanely good.
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Re: Spicy Donairs [Smoke Optional]

Post by elreplica » Mon May 30, 2016 8:40 am

Sometimes I use pork or turkey with the beef as I've not come across lamb yet. I'm looking forward to trying it with the lamb, as I believe as Nash stated - that the originals contained lamb. I remember "yiros" back in the early '70's...and Pizza Delight jumped on the popularity bandwagon in the '70's too with their variant known as a "hopper". I usually cook up my log, freeze it and semi thaw it and run it through my meat slicer to give it the shaved consistentcy of the spit donairs. Good recipes on here! And not just beer
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Re: Spicy Donairs [Smoke Optional]

Post by sleepyjamie » Fri Mar 03, 2017 11:52 pm

It's on this weekend. 20lbs of donair meat.
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Re: Spicy Donairs [Smoke Optional]

Post by NASH » Sat Mar 04, 2017 12:38 pm

sleepyjamie wrote:It's on this weekend. 20lbs of donair meat.
I want to attend this party. :rockin:

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Re: Spicy Donairs [Smoke Optional]

Post by sleepyjamie » Sat Mar 04, 2017 5:32 pm

Gettin lit tonight. Have 8 of these 2.5lb donair meat sticks, smoked on mesquite, and a recently tapped Citra/Amarillo DIPA that finished at 8.9%
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Topaz SMaSH
Cranberry Rye Saison
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Re: Spicy Donairs [Smoke Optional]

Post by KB1138 » Mon Mar 06, 2017 12:13 am

sleepyjamie wrote:Gettin lit tonight. Have 8 of these 2.5lb donair meat sticks, smoked on mesquite, and a recently tapped Citra/Amarillo DIPA that finished at 8.9%
And now we all want to attend this party.

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Re: Spicy Donairs [Smoke Optional]

Post by elreplica » Wed Mar 15, 2017 11:31 am

Here's a tip to those donair loggers...I do up my own loaves similar to what you folks post here. One thing I do differently to get the feel and look is to freeze my donair logs and then when semi thawed, I run them through my deli slicer. The meat comes out uniform and can be adjusted to thickness. My burger meat is nearly puréed before I start my kneading. And Nash is most certainly correct in his assertion about mixing the spices through. Friends of mine neglected this step and ended up with inconsistently flavoured donair loaf.
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Re: Spicy Donairs [Smoke Optional]

Post by RubberToe » Sat Jul 03, 2021 9:12 am

Who else is still making this damn fine recipe? I have a 5 lb log on the kamado right now!

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Re: Spicy Donairs [Smoke Optional]

Post by Celiacbrew » Sat Jul 03, 2021 4:42 pm

Make it once a year for a family get together. So good. With restrictions easing it might be time to make one of these.

What smoke did you use?
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Re: Spicy Donairs [Smoke Optional]

Post by Halifax_Jeff » Sat Jul 03, 2021 6:15 pm

Its a special treat.

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Re: Spicy Donairs [Smoke Optional]

Post by elreplica » Mon Jul 05, 2021 3:09 pm

Soooo... HJ ...you're holding back on the schmoke from your Brewnoser brethren? :cheers2:
At Bat: several Czech Pils
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale

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