The Only Sandwich Worth FIGHTING For, Street Gyros!
Вставка
- Опубліковано 31 сер 2021
- Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/QlNUYV and get a special starter pack 💥 Available only for the next 30 days. Thank you Raid for sponsoring this video!
I love Greek cusine and today I get to show you one dinner I can't stop making. Gyro is always amazing and I got the hack of making it the simple way so it can be done all the time with no time at all.
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
ua-cam.com/users/gugafoods?sub...
-----------------------------------------------
Subscribe to my Other Channel
ua-cam.com/users/SousVideEvery...
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
Cups and Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook: / sous-vide-everything
Instagram: / sveverything
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Gyro Marinade *
4 cups Onion
1/2 cup Garlic
2 tbsp Paprika
2 tbsp oregano
1 tbsp cumin
5 tbsp salt
4 tbsp sugar
* Pita Bread *
2 cups (300g) all-purpose flour
2 tsp (14g) salt
1 Tbsp (14g) sugar
1.5 tsp (6g) instant yeast
3/4 cup plus 2 tablespoons (207ml) water
1 Tbsp (13g) extra virgin olive oil
* Tzatziki *
1.5 cups Greek yogurt
1 Seedless cucumber
1 tbsp garlic paste
Juice and zest of 1/2 lemon
1 Tbsp chopped dill
1 Tbsp finely chopped mint
1 Tbsp finely chopped parsley
Salt to taste
* Gyro Meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal: www.fogocharcoal.com/
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildegrillers.com/?re...
* Sous Vide Equipment *
Nise Wave Sous Vide: amzn.to/32QHkIX
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
**************************************************
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Gyro #Grilling #Cooking - Розваги
Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/QlNUYV and get a special starter pack 💥 Available only for the next 30 days. Thank you Raid for sponsoring this video!
You gotta try this but with smoked pulled lamb shoulder, it’s to die for
I swear the link never works 😂
Make Kangaroo meat!!!!!
@@thehalalreviewer kangaroo just tastes like extremely gamey venison, not exactly great
How about some Chamorro BBQ Ribs and a side of red rice with finadene?
it's pronounced Yee-ro like Guga pronouces it. Thank you for trying out greek food, i would recomend cutting open the pita bread you made so fluffy and filling it with gyro meat,tzatziki,onion,tomato slice and some chilli flakes. much love from greece.
No. It’s jai-ro! Ugh
@@christopheradamou9921 you literally are talking to a dude from greece and you're tryna tell him that the word you learned from their language is pronounced differently to how it's spoken in their own language
@@christopheradamou9921 person trying to be greece but fails miserably
@@christopheradamou9921 By the power given to me by the comment section and reffered to as the greek dude/guy,you are now condemned to eat only knockoffs called jai-ro insted of the original greek masterpice of Gyro ( yee-ro).
PS everybody chill,he is just joking and i'm preaty sure he is greek himself. 🤣🤣🤣
@@KURASAMI1337 lmao
Love to see so many greek Guga supporters(Χαιρετίσματα σε όλα τα αλάνια)
Great job as always Guga, keep it going!!!
Γεια σου πατριώτη !!!
Έλα παιχταρά μου!
Ελα ενα like οι ελληνες
Είμαστε σαρκοφάγα, τι να κάνουμε;
Έτσι ρε φίλε
Guga's way of pronunciation is exactly how everyone calls it in Greece. I'm glad seeing my favorite meat lover channel trying food from my country.
Greeks in the comments: Great job Guga, very authentic.
Americans in the comments: You're supposed to use lamb!
I spent a few months in Greece and was surprised when I saw you could get gyros with chicken, beef, pork or lamb. Turns out pork gyros are flippin delicious.
I'm Greek and Pork Gyro is not that good Chicken Gyro is 100000 times better (my opinion)
I'm not Greek and have never been to Greece...
But I love lamb but my wife 😞 does not except in Gyros. So I love Gyros with lamb. That way I get to taste one of my favorite types of meat.
@@victorsteen73 have you tried other gyro?
@@na3th610 preference
@@christianjayjay Ik
GYRO is love, gyro is life. Also is Doner Kebap. It is a common street food in the Balkans, I love it!
Gyro is a knockoff version of shawarma. Shawarma over gyro any day
@@mohamedhussein2780 lol you say the same thing about the mexican tacos meat?hahaha you have no idea man
@@mohamedhussein2780 shawarma is knockoff food from döner so what is your point
Nah. Shawarma can be traced since the ancient Egyptian times, that when its originated.
@@keremalp4627 wrong
Making a mess while eating gyro is part of the eating process, it's like tradition!
Next stop!.. kokoretsi!
I would love to see Guga's face (and everyone else's) while eating kokoretsi!
Well I would say it's more like a challenge to not make a mess as it has become an art to eat it without spilling a drop of juices or dropping a piece of meat, but yes it's difficult not to make a mess unless you are an everyday gyros guy and knows the trick. Oh man I missed kokoretsi even more than gyros, so much so that I'm already thinking of investing in psistaria as soon as possible. And yes if they make it the right way I'm sure they will love it even more than gyros.
I'd love to see kokoretsi on this channel.
@@alexanderka1956 Yes! It is a challenge! One that (almost) everyone fails!
Even if you manage to devour the whole thing without getting your hands dirty you will probably have a little bit (or a lot) of oil coming out of the end on to the hand you're holding it with, or you'll have some pieces of meat, or fries, or both stuck in the.... Λαδόχαρτο and you'll get your hands or face dirty trying to get them! (Unless you cheat and use a fork)
So instead of taking the challenge just.. enjoy! Make a mess of your self! Keep the tradition going! 😊
@@user-iu8nm6zm6p have to agree with that, 99 out of 100 times you just can't beat the challenge. I remember going back home after a few years and got cocky, took a gyros and ate it while walking never even notices that I got juices and oil all over my T-shirt 😂😂. And yes it's about enjoying it, younger I used to devour them, now I just slowly enjoy them, but they best be enjoyed while sitting.
What does kokoretsi taste like? Is it sort of similar to Scottish haggis?
Guga a tip not many people know about- add some solid fat to the top of the skewer so that when its rendering all its liquid will trickle down and continuously add flavor to the meat underneath. Its a gamechanger!
Totally agree I feel like guga didn’t do this justice because of it.
Plus should totally adopt a Lebanese/Turkishlamb shwarma/donner style
@@jyaseen786 I think its ok he can try the style of any country but the fat for sure will make it more juicy and more flavorful
So, waygu fat?
@@xnizonyt probably would be good, usually you use the fat from the meat you used
Thanks for the tip, I have to try this
Γύρος (Yee-ro) is the correct way, because you call a food as the people of the country call it.
You should open the bread type of pita and put everything inside ;)
Greetings from Greece :)
I was screaming at the screen for that, why didn't they filled it?
@@SrCipotebatea chill
Lol actually needs some fries in it
@@SrCipotebatea ok stop screaming at your screen
@@SrCipotebatea what did the screen do to you D:
"A crazy amount of salt"
*Adds a quarter of a cup*
"And a little bit of sugar"
*ADDS A WHOLE CUP*
@@BigDogHaver
5 tbsp salt
4 tbsp sugar ... like there it's different :D
america
@@BigDogHaver you really miss the point here dude. Cheers, enjoy your day
@@BigDogHaver if he make more he needs more;)
When I visit the US I am always surprised by how sweet savory food usually is. Feels like I am eating dessert, it is really weird. For that reason, whenever I try recipes I find on youtube I always skip the sugar, unless it is essential to the recipe. ( like BBQ sauce or bittersweet chicken)
Greek guy here ! I love and enjoy your videos a lot !! Being a food lover and enthusiastic about food all over the world i really appreciate your take on gyro ( γύρο ). You used perfect ingredients for the marinade of the meat. I have to note tho that your tzatziki ( τζατζίκι ) will be 100% better if you use vinegar instead of lemon and lemon zest and some extra Good Extra vergine Olive oil witch btw is the key for cold Greek dishes. KEEP ON INSPIRING ;) GREAT JOB
I have never heard of a pork gyro. Is that normal?
@@ZackofAllTrades87 the most popular-traditional gyro in Greece is made of pork and the list goes down with chicken gyro.
@@user-lc6kp6lj6u very interesting. I'm surprised all I have ever seen is a lamb and beef combo and sometimes chicken. Very cool. THANKS.
What type of vinegar do you use in Greece?
@@kenstravels981 red wine vinegar or Apple Cider vinegar or white wine vinegar. It depends on what grandma has in her House tbh 😂
Bravo re Guga! Thank you for pronouncing gyro correctly and making it authentically. Love your channel and it would be great to see you make souvla in the Guga style.
Guga's pronounciation is correct, sorry Mamao.
Gotta say though, we don't put quite as many things in tzatziki over here.
Maumau, actually
@@Jeteso2009 Mewmew
yeah taratar should have garlic cucumber and yogurt
@@bigbossaltino958 Tartar and tzatziki are not the same thing.
@@bigbossaltino958 tarter sauce is for fish tzatziki is a Greek condiment used for pretty much everything . tarter sauce is usually sour cream with lemon juice and relish , fantastic for fish. tzatziki is Greek yogurt , cucumber, salt and pepper ( i forgot the rest lol) . but i mean you do you my friend , you want tarter sauce on your gyro , go for it , prolly the last time you will though lol
"Once I was done I was left with 7 balls"
So thats how you summon Shenron...
Great, now I'm imagining Majin Guga turning people into wagyu steaks.
As a Greek this is easily one of the most authentic gyro cooking videos
As a random person, Gyros are made with lamb not pork. Calling it authentic is a stretch. Either way its about the taste.
No it's not... 🤣🤣
Ohi re ti les ? No it's not!
@@ChauNyan No thats Döner what you say not Gyro!
Gyro is with Pork! Im from Greek and i have make Gyro every Day
@@ChauNyan On the streets of Athens, you can find gyros made with lamb, beef, chicken or pork. I didn't know pork gyros were a thing until I went there and they were some of my favorites.
Man, I love Guga's personality. He makes the videos so entertaining. Thank you, Guga.
Am i the only one who waits for the tasting at the end? i Love how passionate they are about the foods guga is making… Love your videos Guga! 👏🏼🖤
“In order to make a great GYRRRRRO” lmao 0:20
He can't help it. Its the Hispanic in him rolling that R.😃
thx for ur work , an all of ur knolwedge that u share with us
I love this!
Way to up your game sir!
Love you channel. Been here since the start.
Glad to watch you evolve
Damn bro maumau so confident when he said gyro incorrectly LOL
I know it's incorrect but I've always called it that way.
🤣🤣🤣 right?
@@davesorrells4603 that's illegal! You must stop it
Comment for Guga:
you pretty much made Shawarma here, which is the version I am more familiar with of the Greek Doner, the indirect heat cooking method is genius, this way you can cook all sides evenly without needing a rotating mechanism to keep rotating it.
I must add tho: you have to keep it in the grill, only the slightly charred slices of meat are ready to be eaten, the juicy parts in the middle need to stay and char a bit just like the parts you already cut in the video.
-------------
Pita bread: instead of thin or fluffy, why not go somewhere in between? most popular pita bread is an in-between in thickness, the bread will puff creating an air bag, one layer will be thin like a flat bread, the other layer will be more thick, and unless you are familiar with using that kind of bread to scoop food, you can cut it in half and add what you want to eat inside it making sandwich/burritto thingy that way.
--------------
if you want to make Shawarma, then please try cow or sheep meat, even chicken and Turkey works, the thing is: there are different brine ingredients for each country, city, and even each different restaurent in the whole middle east, but since you already tried Arab spice mix on other recipes, you would have the jest of it, you can alter it a bit since the tradition is to add your own touch on it.
instead of pasting it with butter, I have seen many restaurents add a thick layer of fat on top of the gyro, they will melt slowly, buttering the meat without you needing to do it yourself, I am not sure what kind of fat they use tho since it does not melt immediately.......
finally, side dishes: you have the whole middle east, North Africa, the Balkans, Caucasian Mountains, and Central Asia to choose from.
you can appeal to the Muslim viewers if you make that video in one of the holidays (Eid), they have two of those, just don't make it in Ramadan month since they would be fasting and it would be torture to watch delicious food while hungry lol
-----------
one final addition: a third famous version is the Mexican (Al Pastor), it uses pig meat and puts a pineapple on top, beside that I am not familiar with it, but it would appeal to your Mexican viewers, and maybe some other Latinos.
I live near Dearborn Michigan and I totally AGREE. He should make some Shwarma with extra pickles and extra garlic paste!!!!
@@JakeFromSk8Farm
Thanks for agreeing, but allow me to somewhat disagree....
pickles and garlic paste are only 2 of the options available, in Palestine we usually use a Tahini-based sauce, it has some garlic in it, but it also has salt, water, and lemon juice.
we also use pickled onions, usually pickled with Sumaq, it only needs a aday or so with Sumaq and salt to pickle.
and finally, a Salad, our version have finely chopped cucmber, Tomatoes, and Cabbage, kinda like a coleslow/Salad hybrid.
but these are just some of the most popular add-ons in one country, I personally add Ketchup and mustard, some people add their own spicy sauce/salad etc....
Thanks for the broad overview that brought back many (happy) memories of trying new things but also new information. That I didn't know about. A special thank you for mentioning Mexico & our beloved al Pastor made with a chipotle pepper based marinade which is hot, spicy & wonderfully flavored but not flamethrower hot. If Guga would also make some with chicken (or turkey for that matter) he would basically be making Pollo de Tinga which almost everyone could enjoy regardless of religion or customs (vegans & vegetarians excluded of course). Al Pastor is huge here in the States right now & I'm told by Quebeqoius family members some parts of Canada as well.
@@howardbartlett3026
Thank you for your wonderful comment, I didn't even know there are different versions of Al Pastor, Pollo de Tinga seems wonderful to me, if I have a chance to try it, I'd add more pepper on my sandwich/burritto since I love spicy food (to unhealthy degree sometimes :P )
I don't think there are vegans & vegetarians in Guga's subscribers tho, since he's mainly a meat chef.
I am Al Pastor is gaining popularity, if it makes in USA, it will make it all over the world afterwards... maybe it will marry into Shawarma and come up with a new hybrid dish that is trully international, (Greece - Turkey - Arab countries - Mexico etc....)
Gyros is exactly what Guga made here, not shawarma which isn't pork. I don't know why you think it's shawarm to be honest.
Thank you so much for actually pronouncing everything properly. I'm an 2nd Generation Greek-American and i have no problem with you using pork or chicken or even beef. I love lamb but understand a lot of Americans are either completely unfamiliar with it or just shy away from meat that has more "gamey" flavor. I'm gonna try this recipe out soon. Your channel got me hooked when i clicked on a video while researching ultrasonic cleaners, and saw you cooked using one. lol. I just did a Tri-Tip in my ultrasonic cleaner and it was amazing.
I'm doing this recipe for sure this weekend. Great video again Guga
I can’t believe I’ve only just noticed how massively high his voice goes at the end of some sentences 😂😂😂especially while saying the ingredients 😂😂😂😂
Can say Guga is a cool guy only by watching his reactions over the videos! Knows how to enjoy these precious little things in life, like friends and food... Guga you are meraklis (μερακλής= passionate, fun lover..) as Greeks would say...
Totally trying this! Good job Guga!
Great video Guga!!! Crazy good and healthiest Greek street food!!!
Greetings from Greece Guga 🇬🇷 ✌🏻
The rotating cooker allows the meat to co to use to crisp after you cut the outside layer off. In your case you only get one layer of crusty meat, where a rotating cooker would make the next cut and the next cut crusty
While you're technically correct, searzall or just a blowtorch would get the job done too.
I appreciate you taking the time to make a video of this caliber. Well done and I will definitely be making this for family and friends.
Looks great man as always
Year-o = authentic, heavenly, bleassed
J-eye-row = portal to hell opens and satan returns to enslave all humanity
The best pronouncing that I've heard from a foreigner/non-greek so far. As always amazing video mate!!!
Guga your passion for food is what brings us all together here! Don't be afraid to show us all your pasión, we love it!
I love gyros, never made pita but you have given me inspiration to try!!! Fantastic looking cook, good job!
lactic is missing a prime sponsorship opportunity with MaMau's lactose intolerance
τζατζίκι( ja - ji - ki) actually consists of strained yoghurt, grated cuccumber that we remove most of the moisture from by salting it and putting it in a towel and straining it, olive oil, vinegar, garlic to taste and salt, nothing else. Simple but packs a punch. Your interpretation was interesting and i would love to give it a try but if you haven't tried the original you should! Also as far as the gyros(γύρος or yee-ros) is concerned interesting approach as well but as far as ive seen the most important thing is the way its cooked on the spit and how thin those meat layers are,and then come the herbs and spices,which not everyone uses the same but still, im sure it was good!
Yeah cubed cucumbers are ultra sus.
In some areas in greece, they're adding dill or mint. There are villages that are even add some ouzo in their tzatziki...
@@demianmc2 interesting but first time im hearing about this..ouzo doesnt sound like a good idea but idk
@@Jeffdachefz yeah you are extra unfunny
pls stop using that word
OMG this looks so awesome. I love gyro's. I gotta try this on my grill.
Love these videos !!!
Awesome that you did the Pork shoulder today, I actually have a 7lb bone in, in the oven right now for pulled pork sandwhiches and then I'm gonna make pulled pork pizza tomorrow.
Damn guga you keep making so many great foods that make my day 😀
Another incredible video Guga!
Loved this video. Thanks for showing us the recipe of how to make this. I wish you'd do more Greek food. Or, does anyone know of a good Greek Recipe channel on youtube?
Try Bigos or some other dishes from Polish cuisine. You'll love it!
Maybe even create a whole series dedicated to meals from another countries.
Tzatziki sauce usually requires, along with most of the things you have put into it, the cucumbers be finely diced with no skin and to squeeze/drain water from them.. Also, adding a bit of white wine vinegar for flavor as well.. but overall, a very good attempt at a tzatziki sauce!!!
I 've been watching you for quite some time and you 've inspired me a lot. I 've bought a sous vide because of you and I really enjoy it.
Unfortunately I live in an apartment and having a BBQ here is kind of complicated. So at some point I decided to make my own version of gyro using the sous vide and a cast iron grill on my induction stove top. I used pork belly and shoulder. It turned out great, but there's no known recipe out there for that, so I 'd like to suggest making it as one of your experiments.
Keep up the great content. Also you 've made me really want to have some wagyu :D
Enjoyed video thanks
Guga, you should definitely make a sous vide everything and a guga foods cookbook. That would make me so happy :D I love how you often do some (amazing) steak and then, just for a sider, you make (also amazing) dishes I can't stop wondering about. Sometimes I try to find something I remember but thats not too easy xD Pleeease, give us that book. Guga recipes. I rest my case.
I’m from the future and your wish came true. Guga now has a cookbook
9:18 you know that dish is good, when guga moans "omg"
I’m going to try it guga it looks good
Looks delicious!!!
Guga, try making a dish using scallion pancakes! They are delicious!
1:34
“And a little bit of sugar”
*pours continuously for about 5 seconds*
Sugars mean flavor
Very nice. Thank you.
Can’t wait to see Guga try/make Trini food🙌🏼🔥🇹🇹
In my opinion, and from what I know from my country, Pita bread should be puffy and hollow, with an airpocket in the middle, great job as always Guga!
(Pita bread might differ in different countries)
Pita bread is my favorite!! so good!
In Greece the pita is without a pocket
in Cyprus, our pitas have air pockets inside in order to fill it with the gyro & toppings🤤
actually deeping the bread in any kind of sauce is so usual in almost every Greek table and has an actual name!
It's called papara lol
Lord hammercy! 🤤 I can not wait to recreate! Thank you! Awesome video!
Looks Wonderful!!!❤
Guga, you gotta try Romanian sarmale: cabbage rolls with ground beef, slow boiled in a pot with smoked bacon. Served with sour cream and polenta. HEAVEN my dude. Also I haven't seen anybody trying to do them sous vide hm
One of thing I'm planning to do soon, but I'd love too see Guga doing them first!
Hey Guga, a Greek fan here. That looks amazing, well done! Also you have the correct pronunciation :) Keep it going!
Looks amazing
🤤 i'm gonna a make it next time. Looks great!
Gyro and the infinity spin of flavor after this would awake my stand
lesson five: sammich
i was looking for a comment like this
Ngl it was tougher than i thought to find a jojo fan here
"Everything is a jojo reference" -some random jojo fan
@@astronickk_ well he aint wrong considering the ending of part 6
Looks deeeeeeelicious. Man, when are you going to invite him to a dinner on camera with you?
Here in the Netherlands we say Gyròs. Pronounced with a G as if you were being choked.
Chocked
@@JackieisOk without the second 'c'
Im from Greece trust me its called YIROS like giannis antetokoumpo not tzianis antetokoumpo
that might not be the original pronunciation ;)
That looks like the best gyro ever. You got this Greek's seal of approval.
Hello Guga! So glad you made a gyro video! You make greek and balkan fans proud🇬🇷
I want to see Guga's take on the other finest sandwich in the world, the mighty Cubano. I made them last week, using SV for the first time, and they were... AMAZING!
We would love to see Guga do a Cubano as well. That said if you haven't tried it go & find a Puerto Rican Tripletta. It is also Orgasmic !
Guga: They're not bad
Me: Ok
Guga: They were created by the Dark Lord
Me: ...
0k
Dark Lord? Like Tohru's enchantment to food in Kobayashi Dragon Maid?
@TwinTurbo Ray Ok kid. Nobody asked for your input.
@TwinTurbo Ray wow. It’s even more tragic to think some guy in his fifties has taken to insulting children on the internet. That mid life crisis must be hitting hard…
@TwinTurbo Ray just thought at your age you’d have something better to do than tell children their jokes aren’t funny. That’s all.
I love this channel Jooga Foods!
Hey guga, great recipe, very authentic. Love from Cyprus 🇬🇷🇨🇾🇬🇷
Challenge: Maumau vs Angel cooking same steak, but their own side dish. Make it happen! Most watched Guga vid of 2021, guaranteed.
You should watch the videos from Akis! He showes you how to make a traditional pita and traditional tzatziki! Awesome recipe as always Guga!
I think that's where he got this from...
@@RealOrbit-Australia nah definitely not
Wow this is really the easiest way, awesome idea and looks and sounds delicious. BTW you r pronouncing it perfectly. Marinading is such a guarantee for flavor and so easy. Great, congrats
Looks awesome. Love gyros
I'm sitting here, watching this when Guga piles Greek yogurt into the tzatziki. And I says to myself, sez I, "Who is Guga gonna invite to his gyro feast? Angel or lactose-intolerant Mamão? Gonna be Mamão." Bingo!
If I was lactose-intolerant I'd eat the hell out of it too! So damn delicious, I'd have it for my last meal, zero regrets! 🤗😋
When I worked at a Greek restaurant, I'd deep fry the pita whenever I'd make myself a gyro. You'd have to be extremely careful though; if you rush or skip any steps, you'll just have a big mess.
First, you have to use 2 sets of tongs to make sure that the pita rolls into a half-circle shape while frying. Remove from the oil the instant it starts to go golden, not brown. Then verrry carefully, pat it dry with a paper towel to get all that excess oil. I don't think it'd work with the fluffy pita because it'll hold on to all that oil; an extra-wide flat pita would work best. Don't rush or it'll crack and will explode when you try to eat it.
A lot of Greek restaurants in America is not Greek, it's actually Turkish but they label as Greek. If you go to Greece our gyros are nothing like theirs.
The owner grew up in Greece and we used his family recipes (they were even written in Greek so nobody could steal them). If ever we received a shipment of products that weren't from Greece, he'd be absolutely furious for the rest of the day, sometimes week. Every once in a while, we'd get a customer to tell us to do it the Turkish way and the owner would make it absolutely clear to them just how insulting and wrong that suggestion was. It was as authentic as it gets around here.
@Mercenary Tau actually nobody in Greece deep fries a pita. Just put it over some charcoals or just simply in the pan if you ain't got nothing else with very little oil or none.
I would be very surprised if anyone did deep fry it, which is why I brought it up here and included instructions. I never said that it was on the menu; I was feeling creative one day and that's just what I would do when I had the time to make one for myself. I think it turned out pretty good, even though it's definitely not authentic or traditional and nobody else wanted to try it.
@@MercenaryTau oh.. just realized you said made it for ur self.. i thought the owner made u do it that way..
Weird but in a good way idea.. i would give it a try though..
I have been following for a while and this week decided to try a few recipes, and like we say in Venezuela, que vaina tan buena “amassing” you must try this one, it is out of this world.
Mouth watering 10+ video! Great food!
You gotta call it “yee-ro” . Respect for Greece people
People can call whatever the hell they wanna call it.
@@damienlu7318 if you know how to call it correctly then there is no reason to call it the wrong way.
@@filliposchat6528 nah I prefer to call it a GuyRow.
now say "worcestershire sauce" 😂
That’s arrogance, you gotta respect someone else’s language if you want them to respect yours
I'm waiting for dry aged maomao.
Was going to do pulled pork this weekend, this changed my mind. These just might be the best gyros I've ever had.
I love gyros. Have not had it with pork shoulder before. I will have to try this recipe sometime. Thanks.
Did I miss the part where he showed how to cook this? Like time, grill temp, internal temp, basting, if so with what? I feel like I missed a chunk of the episode!
There’s no time, it has a crust you slice it and let it get a crust again.
@@SlayerPlaysChannel so no internal temp? Huh! What about basting?
Guga when are we gonna make a steak bro
uh, every other video :D
Aren't you at school?
I see you comment on a ton of the videos that I watch and I don’t know who you are and you have like no uploads with so many subs. Very mysterious.
@@goalieman206 who*
@@goalieman206 he explained it in some weird video a while back.
That R roll on your Gyro is 👌 congrats on almost 3 million subs Guga!
Your dishes are mouth watering i hope i get to cook that 🙂🙂
i love guga's happieness!
I made pita bread the other day, it was a combo of a cast iron griddle pan + heated in the oven... I highly recommend this combo method! Pita should be opened like a pocket!
this is probably the most amazing gyro i’ve seen. not shy with the marinade, or the tzatziki, the pita looks amazing. ugh. id due to eat with him.
Hi, if you like cooking, feel free to check out my recipes ;-)
He did a really good work. Very authentic. Best homemade gyros I’ve seen as a Greek
Oh man! I haven't seen a Guga video in forever! I think my youtube is too cluttered with other channels. I got so excited when I saw this. Like bumping into an old friend!
I need to try this at home!
NGL that looks amazing!
I love when Guga gets HYPED!!!
I like how Guga has the fluffy counter and Angel had the fancy counter. The Fluffy and Fancy Tag Team!
Was expecting to hear "Maaaaaaaaaaaaaaaaaaartiiiiiiiiiiiiiiiin!" at some point. 😀
That does look awesome!
About half of my family is Greek. Though they would rage about your pronunciations, they'd very much enjoy what you've made here. Looks amazing.
Nice video Guga, greetings from Greece! You should definitely try the tzatziki without dill. It's way better. Keep it up man!
Cheers from greece. Love your videos Love gyros❤❤❤