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M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11045	M MadDogMike Posted posted on Wed, Aug 21, 2013 8:58 AM We're doing a Greek themed Christmas party this you so I picked up a vertical roaster while in San Diego for Oasis. Tried it out last night for some Tacos Al Pastor and it worked very well. Pork meat cut into about 4x4x1/2 inch flaps, marinated in chili with citrus and pineapple juices, and stacked on the skewer. The fresh pineapple on top bastes the meat as it cooks and you slice off the outsides as it gets done. Served on corn tortillas with cilantro, salsa fresco, and guacamole. Tomorrow night we'll try out a 10 lb Gyro cone (sorry, no pics after it cooked)

We're doing a Greek themed Christmas party this you so I picked up a vertical roaster while in San Diego for Oasis. Tried it out last night for some Tacos Al Pastor and it worked very well. Pork meat cut into about 4x4x1/2 inch flaps, marinated in chili with citrus and pineapple juices, and stacked on the skewer. The fresh pineapple on top bastes the meat as it cooks and you slice off the outsides as it gets done. Served on corn tortillas with cilantro, salsa fresco, and guacamole.

Tomorrow night we'll try out a 10 lb Gyro cone
(sorry, no pics after it cooked)

Post #690855 by MadDogMike on Wed, Aug 21, 2013 8:58 AM