For this challenge I made Diner524: http://www.food.com/recipe/gyro-steaks-503659.
These Gyro Steaks were well enjoyed and fun to make. So Greek! One of my daughters in particular who loves steak, salivated over this one.
I love it when the weather turns nice and we can start grilling our meats, fish and veggies. Below is my grilling story.For years we used a gas grill due to the ease of it. All we had to do is turn a dial and the fire is lit up. This I felt is necessary after coming home from a long work day, there was just no time to play around with coals. My mind changed though after I accepted the fact that food coming out of a grill using coals was superior in taste than the food cooked with a gas grill. The woody chary taste just wasn’t there in a gas grill. Yes, I’ve used the wood chip baskets and all that when I cooked over a gas grill, but the comparison just didn’t equate to the charcoal.
Below are the tips that we follow. My husband usually lights up the grill (though I do too, but he does it more often), but I'm the one always cookin'er up.
1. Make sure that coals are red hot before adding your food to the grates.
2. Oil the grates by sopping a thick band of paper towels and holding it with a tong. Grease it back and forth.
3. Know how to position your meat; recognize where the hot spots are so that your meats/fish cook correctly. Thicker parts over the hotter sections and thinner parts of your meats over the cooler sections.
4. Patience is key: don’t’ poke, prod, press your meat down with a spatula. Doing this will prematurely release those natural juices that we love so much. Therefore time your meats and recognize with your eye when meat/fish/veggies is cooked to desired doneness. Also a digital thermometer is a great thing to use, though overtime, I've not used it so much because feel, eye with experience works well.
5. To add smokiness; we use wood chunks that have been soaked in water. This imparts such a nice memorable flavor!
6. When you are not getting that char over leaner meats, I squeeze the oil soaked paper towel in between the grates to the sections where I want the meat to char and it will flare right up. Of course being careful not to overdo it so that you won’t cause a fire.
7. If there is much too strong of a flare-up when cooking those oiler fattier products, close the lid, it will calm it right down. Don’t add water, it will make it worse.
8. Invest in a good quality grill basket and grilling tray. Both I find are ESSENTIAL where the tray holds all your veggies without them falling through the grates and trying to fish them out unsuccessfully. The grill tray will result in your fish/portabello’s, etc. cooking perfectly without losing half of it falling or sticking to the grates.
9. Make sure that your foods are seasoned right to achieve that yumminess.