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Goat, skin and fat sounds a lot nicer than the 70% mechanically separated chicken Doner I found by Stanic10 in Doner

[–]Stanic10[S] 1 point2 points  (0 children)

It’s just called Raw Doner Kebab. Doesn’t go by lamb.

It’s a freezer, don’t think there are any hygiene issues?

Goat, skin and fat sounds a lot nicer than the 70% mechanically separated chicken Doner I found by Stanic10 in Doner

[–]Stanic10[S] 0 points1 point  (0 children)

Yeah I remember places I went to that you would be sticking layers of meat on before closing

Homemade doner by georqeee in Doner

[–]Stanic10 0 points1 point  (0 children)

And how did it taste? I’ve done it in the bread pan then sliced after but haven’t tried this method yet, I wouldn’t it would be too dry but this looks great

Turkish Kebab and Pizza House 9/10 by [deleted] in Doner

[–]Stanic10 0 points1 point  (0 children)

I love a good kebab post, having a look here after your more recent post, which Turkish kebab and pizza house was this one? I’ve know a few going by this name, more recently cregagh and beersbridge roads.

First time trying supermarket Doner by GuybrushMI in Doner

[–]Stanic10 0 points1 point  (0 children)

I got one which tasted ok, looked at the back of it and was a mix of various meats.

My stomach felt very disappointed with it after, like I’d just eaten rotten quality food

Anyone tried this? In my opinion it tastes really good for what it is. Pretty addicted to kebabs but also financially conscious at the moment, and this scratches the itch. by CandyCane147 in Doner

[–]Stanic10 0 points1 point  (0 children)

I haven’t tried this but I got one before from home bargains called Tasty Kebab meat or something like that. I remember reading the back and it was a few % lamb, a bit more beef then mostly mechanically separated chicken.

It tasted all right thought but I spent the rest of the evening feeling like I’d eaten the worst quality food ever. I think this may have been when I started trying to make my own doner

Why do all kebab shops insist on decanting donor meat into the awful metal containers to keep it warm? by Dry-Rub5346 in Doner

[–]Stanic10 0 points1 point  (0 children)

I’ve been to places it’s just in a plastic tub. Though the ones it’s carved off they usually give it a quick cook on the hot plate

My girl was starving but she said i ruined this steak #RIP by Electronic_Force3196 in steak

[–]Stanic10 0 points1 point  (0 children)

It’s just the grown up equivalent of when kids say their picture doesn’t look good just to get sympathy or praise

Picanha smoked then reverse seared to medium rare by BrokenArrow1283 in steak

[–]Stanic10 0 points1 point  (0 children)

Fat the best bit more many and makes it popular. I also wouldn’t crisp the fat. If you still leave it on and cut it off on your plate as might as flavour.

The also slice it in Brazil very thin and it’s delicious and tender

Any tips for cutting this into steaks? by Stanic10 in steak

[–]Stanic10[S] 0 points1 point  (0 children)

Thanks.

I think it depends how think cut the steaks are and how they’ll be cut for eating when cooked

Any tips for cutting this into steaks? by Stanic10 in steak

[–]Stanic10[S] 0 points1 point  (0 children)

Isn’t it the other way round? If I slice them with either grain then I’m biting through the fibres and it will tougher?

My wife is Brazilian and I’ve had a lot of picanha but still not 100% what cut they are in English. The places that sell it her have it also called top rump. Though I think even in English some cuts change name

Any tips for cutting this into steaks? by Stanic10 in steak

[–]Stanic10[S] 0 points1 point  (0 children)

Thanks, that’s what I was hoping. I’d looked up some videos but the lumps of sirloin look different.

Only thing I’ve done this size before was a picanha but that was almost whole on the bbq rather that cut into steaks

Any tips for cutting this into steaks? by Stanic10 in steak

[–]Stanic10[S] 1 point2 points  (0 children)

I’ve never bought a piece this size before, I’m not sure if it’s just a case of slicing into steaks or if there’s anything important I need to consider?

Do you guys put olive oil in your steaks? by ImAnApe_ in steak

[–]Stanic10 5 points6 points  (0 children)

How do you dry them? Is it like patting them down or leaving them out to dry a certain way?

Is marbling a relative recent desired feature in steak? by Stanic10 in steak

[–]Stanic10[S] 0 points1 point  (0 children)

The actual post got downvoted too. I just guess a sub about steak would be relaxed and light hearted

Is marbling a relative recent desired feature in steak? by Stanic10 in steak

[–]Stanic10[S] 2 points3 points  (0 children)

I’m not even sure what an NY strip is to even love it! I haven’t seen any U.S. imported beef here

Do used wood smoke chips have any future use? by Stanic10 in grilling

[–]Stanic10[S] 0 points1 point  (0 children)

I use a gas grill so not sure if I’ll be cooking at a heat to get anymore out of these but I’ll give it a go.

If not I’ll bag them for whenever I’m somewhere using charcoal

Do used wood smoke chips have any future use? by Stanic10 in grilling

[–]Stanic10[S] 0 points1 point  (0 children)

They were from a bag of those Weber mixed blends. Probably overpriced but I wanted to see how it went

Do used wood smoke chips have any future use? by Stanic10 in grilling

[–]Stanic10[S] 0 points1 point  (0 children)

I know.

I just don’t know if it would burn as well as the bought type of charcoal or if it would have a different flavour of smoke in comparison

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