Smoked Bratwurst Gyro
Serves: 8
Ingredients:
8 bratwursts
3 12-oz. cans light beer
1 large yellow onion, sliced
4 cloves garlic, crushed
Code 3 Spices Rescue Rub
8 Kangaroo Traditional White Flatbread
4 oz. lettuce, shredded
1 medium tomato, diced
Tzatziki Sauce (see below)
For Tzatziki Sauce:
3 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
1 shallot, chopped
1/4 tsp cayenne pepper
1 tsp pepper sauce
1 tbsp Greek seasoning
1 cup Greek yogurt, strained
1 cup sour cream
1 cucumber, peeled, seeded, and diced
1 tsp chopped fresh dill
Tzatziki Sauce Method:
Combine olive oil, vinegar, garlic, salt, pepper, shallot, cayenne pepper, pepper sauce, and Greek seasoning in a food processor. Mix until well combined.
Using a whisk, blend the yogurt with the sour cream.
Add the olive oil mixture to the yogurt mixture and mix well.
Add the cucumber and chopped fresh dill.
Chill for at least 2 hours before serving.
Garnish with a sprig of fresh dill just before serving.
Method:
Set up the cooker for direct grilling at 350 degrees F.
In a foil pan, combine the brats, beer, onions, garlic, and 1 tbsp of barbecue rub. Cover and seal with a sheet of aluminum foil. Cook for 1 hour directly over the heat with the lid on the cooker.
Make the Tzatziki Sauce.
When the brats reach an internal temperature of 165 degrees F, they are done. Remove the brats and warm the flatbread over direct heat.
On a flatbread, layer a brat, lettuce, tomato, and Tzatziki Sauce, and dust with rub on top.
Serve immediately.
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