Marinade of olive oil, garlic, sherry vinegar, oregano and lemon juice.
Temperature of about 200 for just over an hour, perfectly succulent, would be curious if anyone has found an easy way to trim as you to?
by Robbersarb
Marinade of olive oil, garlic, sherry vinegar, oregano and lemon juice.
Temperature of about 200 for just over an hour, perfectly succulent, would be curious if anyone has found an easy way to trim as you to?
by Robbersarb
3 Comments
I was just thinking about finding a recipe for pork gyros! The only one I ever had was so much better than any beef/lamb gyro I’ve ever tasted, but I can never find them anywhere. As for trimming while you go, I just use one of those electric carving knives, works great! I got [this one on amazon](https://a.co/d/cs3QLW2).
What cut of pork is it
How do you guys deal with the drippings? I’ve done 2 joetisserie cooks and it semi gunked up the ash tray that you pull out. I was able to scrape it off, but with only 2 joetisserie cooks, i can see this being a bigger issue later down the road. I have banked the coals towards the back so some of the drippings were getting on the coals, but some have seeped all the way down.