Best 4 Big Johns Gyrosdonair Sauce Recipes
Are you looking for an extraordinary culinary experience? Do you want to satisfy your cravings for the delightful taste of gyrosdonair sauce? If so, this article is your ultimate guide to achieving the most remarkable Big John's gyrosdonair sauce. We will take you on a journey through the secrets of this legendary sauce, exploring the various ingredients and techniques that make it so special. Let's dive into the culinary adventure and discover the best recipe for this extraordinary condiment!
Let's cook with our recipes!
BIG JOHN'S BEANS 'N FIXINS RECIPE - (3.1/5)
Provided by TNTPayne
Number Of Ingredients 11
Steps:
- Combine the ingredients for the Fixins in a small jar, cover, and refrigerate at least a 1/2 hour. (This allows the flavors to "meld"). At "bean" time, empty the can of beans into a small saucepan, and stir in the pre-made Fixins. Over low-medium heat, bring the Beans and Fixins to a simmer, stirring occasionally. When heated through---serve!
BIG JOHN'S GYROS/DONAIR SAUCE
Make and share this Big John's Gyros/Donair Sauce recipe from Food.com.
Provided by Big John
Categories Sauces
Time 5m
Yield 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Combine milks with onion powder and garlic together in a medium bowl.
- Add vinegar and stir just until mixture thickens.
- Refrigerate until ready to use.
BIG JOHN'S OYSTER MOTOYAKI
MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in.
Provided by Big John
Categories Japanese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
- Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
- Whisk the mayonnaise, miso paste and peppers together. Set aside.
- Lightly saute the mushrooms and onion in butter to remove some of the water.
- Heat oven to 400°F.
- Spread a thin layer of mayo mixture on the bottom of each shell.
- Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
- Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
- Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
- Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
- Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.
BIG JOHN'S BBQ RIBS AND DRY SPICE RUB
This is an awesome barbequed rib recipe. You can double or triple the amounts to serve a large group.
Provided by BigJohn
Categories Main Dish Recipes Rib Recipes
Time 7h20m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
- Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
- In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
- Prepare an outdoor grill for indirect heat. Lightly oil grate.
- Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.4 g, Cholesterol 125 mg, Fat 22.7 g, Fiber 15.4 g, Protein 35.5 g, SaturatedFat 7.5 g, Sodium 4824.7 mg, Sugar 27.2 g
Tips:
- Choose the Right Meat: Use a lean cut of beef or lamb for your gyro or donair meat. This will help prevent the meat from becoming too greasy or dry.
- Season the Meat Generously: Don't be afraid to use plenty of spices and herbs when seasoning your meat. This will help give it a delicious flavor.
- Cook the Meat Slowly: Cook the meat over low heat for a long period of time. This will help it become tender and flavorful.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients in your sauce and toppings. This will help give your gyro or donair the best possible flavor.
- Experiment with Different Sauces: There are many different types of sauces that you can use on your gyro or donair. Experiment with different recipes until you find one that you love.
Conclusion:
With so many delicious recipes to choose from, you're sure to find the perfect gyro or donair sauce to suit your taste. So, fire up the grill, grab a pita, and get ready to enjoy this flavorful and satisfying meal!
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