Spicy Donairs [Smoke Optional]
- CartoonCod
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Re: Spicy Donairs [Smoke Optional]
I had a slight problem with the loaf unrolling in the oven, but it still tastes great!
One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
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- NASH
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Re: Spicy Donairs [Smoke Optional]
That sauce is the real deal as is. If you don't like Donairs as we know them, go ahead and change it BUT you may run into problems, like the sauce not thickening properlyCartoonCod wrote:I had a slight problem with the loaf unrolling in the oven, but it still tastes great!
One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
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Re: Spicy Donairs [Smoke Optional]
Looks goodCartoonCod wrote:I had a slight problem with the loaf unrolling in the oven, but it still tastes great!
One comment about the sauce. When I made it it took about 5 minutes or more to thicken. I was worried when I first mixed the ingredients together that it was still too liquidy. But it turned out great (also I added only half a cup of sugar based on X's recommendation).
That's weird about the sauce, mine always sets up right away...and if it doesn't, it never does.
As Nash said, keep the sugar...donairs aren't healthy, so a little extra sugar won't hurt!
- NASH
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Re: Spicy Donairs [Smoke Optional]
The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all
- sleepyjamie
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Re: Spicy Donairs [Smoke Optional]
That's what she saidNASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all
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Monde Souterrain (Dark Saison)
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Re: Spicy Donairs [Smoke Optional]
I figured that cutting the sugar was the culprit in consistency, but there are ways to correct that. I really preferred it less sweet.
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- CartoonCod
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Re: Spicy Donairs [Smoke Optional]
All right, you guys convinced me. Next time I make it, I'll up the sugar to the recommended amounts. I do like the taste of this one with the lowered sugar however.
- sleepyjamie
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Re: Spicy Donairs [Smoke Optional]
That's what she saidNASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all
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On Tap:
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
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Re: Spicy Donairs [Smoke Optional]
Just pulled one of these out of the oven. Looking forward to some donairs!
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- LeafMan66_67
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Re: Spicy Donairs [Smoke Optional]
Looks great! Planning on smoking a spicy Donair loaf this week!
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Re: Spicy Donairs [Smoke Optional]
You're telling me you showed up I sackvegas without a spicy donair sample! i think we may be due for some words. LolJimmy wrote:Just pulled one of these out of the oven. Looking forward to some donairs!
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Re: Spicy Donairs [Smoke Optional]
I didn't make it until I got back from your placeKeith wrote:You're telling me you showed up I sackvegas without a spicy donair sample! i think we may be due for some words. LolJimmy wrote:Just pulled one of these out of the oven. Looking forward to some donairs!
This was supper
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- LeafMan66_67
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Re: Spicy Donairs [Smoke Optional]
Another donair loaf, this one with a touch of smoke.
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Re: Spicy Donairs [Smoke Optional]
How close are you guys following the recipe? If you're not able to exactly, what are you doing and how to you percieve the results?
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Re: Spicy Donairs [Smoke Optional]
I followed the recipe, only because I had the lamb. I've subbed out the lamb for additional beef. I've had versions with a bit of onion powder and more paprika. Last couple have pretty much been with the recipe though.
EDIT: I don't change the sauce recipe or method.
EDIT: I don't change the sauce recipe or method.
Last edited by LeafMan66_67 on Tue Dec 30, 2014 9:16 pm, edited 1 time in total.
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Re: Spicy Donairs [Smoke Optional]
Would a food processor be ok to blend the mixture?
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On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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Re: Spicy Donairs [Smoke Optional]
I don't see why not. The more processed the better.RubberToe wrote:Would a food processor be ok to blend the mixture?
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Re: Spicy Donairs [Smoke Optional]
This is on the menu for New Years Eve in Saskatoon!
On Tap "in bottles": winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:
-------------------------------------------------------------------------------------------------------------------
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:
-------------------------------------------------------------------------------------------------------------------
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway
- CorneliusAlphonse
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Re: Spicy Donairs [Smoke Optional]
i would think it is the vinegar and the milk thickeningNASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all
still hoping to get one of these on the go soon... havent made one yet!
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- CorneliusAlphonse
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Re: Spicy Donairs [Smoke Optional]
Fucking awesome. The bit of extra spice is perfect. Thanks for the recipe Nash, amazing.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
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Re: Spicy Donairs [Smoke Optional]
I thought I made it one time with less sugar and it wouldn't come together properly, but that was a long long time ago, could have been something else....CorneliusAlphonse wrote:i would think it is the vinegar and the milk thickeningNASH wrote:The chemical reaction between the sugar and vinegar thickens the sauce. Without the proper quantities it won't work well, if at all
still hoping to get one of these on the go soon... havent made one yet!
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Re: Spicy Donairs [Smoke Optional]
Cheers to that!CorneliusAlphonse wrote:Fucking awesome. The bit of extra spice is perfect. Thanks for the recipe Nash, amazing.
Y'all got me craving donair now so I've got a log smoking - subbed the beef for MOOSE, hooray! Can't wait for this bad boy!
Happy New Years
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Re: Spicy Donairs [Smoke Optional]
I took all my aggression out on this. Dialed back on the cayenne pepper due to the kids eating it.
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Re: Spicy Donairs [Smoke Optional]
So tasty
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Re: Spicy Donairs [Smoke Optional]
What are we looking at for cook time and temp in the oven for everyone? No meat thermometer here. Smells delicious though!
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