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  #91  
Old 01-18-2014, 06:51 PM
From The Hip From The Hip is offline
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4 flips and everything is ready...sweet sauce is yummy....finely chopped onions check....chopped lettuce check...marble cheddar slices check...sirachi sauce check.....willing to wait for the loaf to cool....NOPE.

FTH
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  #92  
Old 01-18-2014, 07:59 PM
From The Hip From The Hip is offline
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Just put my donair loaf in the oven.I opted for elk and used lean ground beef as the elk was farm raised.I followed the recipe to a T and added a bit of meat tenderizer and some chilli flakes as well as a dash of ground cumin.
It was hard going with the potatoe masher and mine gummed up pretty fast so with necessity being the mother of invention I broke out my electric hand mixer and went to town.I did get my hands dirty via squishing and the like and I did the baseball thing as well.First flip is at 5 PM.

FTH
A few flips later and I did not wait for it to cool....added some spicy pepper rings to the onions and lettuce along with a nice zip of sirachi sauce.

Totally AWESOME.....best donair I have ever eaten....not the best vis-a-vis for actual construction but it was my first attempt.

Lots of doniar meat in the fridge as well as all the trimmings.I hope I dont eat my self stupid with these in the next week LOL.

FTH
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  #93  
Old 01-18-2014, 08:19 PM
9fingers 9fingers is offline
 
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My friend was telling me about this not even 4 days ago!! glad i found it, happen to have 1 bag of deer left. CHEERS!!!!
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  #94  
Old 01-20-2014, 02:43 AM
1000yards 1000yards is offline
 
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I love you.
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  #95  
Old 01-21-2014, 09:14 PM
f_train22 f_train22 is offline
 
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Yummy!
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  #96  
Old 01-22-2014, 04:49 PM
cheemo cheemo is offline
 
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Made these donairs and the entire family loved them!! Thanks!!
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  #97  
Old 01-24-2014, 04:59 PM
stickflicker stickflicker is offline
 
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Holy crap I gotta try this!! Thanks to ABTUFF for the recipe, and gitrdun for telling me about it.
My mouth is watering like a savage just reading this thread.
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  #98  
Old 01-25-2014, 10:13 AM
fatboyz fatboyz is offline
 
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Anybody know how long the sweet and sour sauce will keep in the fridge? I have some from 2 weeks ago and figured I'd see if anyone else has done the finger poke taste test after a couple of weeks. It's like getting your buddy to taste the milk to see if it's sour so you don't have to.
P.S. I learned this from Tom Sawyer!
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  #99  
Old 01-25-2014, 10:14 AM
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Lefty-Canuck Lefty-Canuck is offline
 
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Quote:
Originally Posted by fatboyz View Post
Anybody know how long the sweet and sour sauce will keep in the fridge? I have some from 2 weeks ago and figured I'd see if anyone else has done the finger poke taste test after a couple of weeks. It's like getting your buddy to taste the milk to see if it's sour so you don't have to.
P.S. I learned this from Tom Sawyer!
With that much vinegar and sugar....it will probably outlast most of us.....don't be a wussy use it!


LC
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  #100  
Old 01-25-2014, 05:28 PM
burkiens burkiens is offline
 
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You my friend are a god.
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  #101  
Old 01-26-2014, 09:01 AM
oscar oscar is offline
 
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Thanks for this!
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  #102  
Old 01-26-2014, 01:40 PM
jpohlic jpohlic is offline
 
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Well, last Friday night we made some more. This time it was a double batch. Had them for lunch and supper on Saturday and just finished another donair for lunch today! The rest is vacuum sealed in the freezer but I'm not sure how long it will last in there.

Is there a 12 step program for donair addiction? Should I be worried?
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  #103  
Old 01-26-2014, 10:33 PM
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Amazing!


Ya no chance I was going to wait for it to cool! Seemed to cut ok.


End result
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  #104  
Old 01-27-2014, 11:49 AM
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threeforthree threeforthree is offline
 
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Had it last night was amAzing ,thanks for posting it heard there is a shortage of pitas in alberta
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  #105  
Old 01-27-2014, 05:41 PM
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Quote:
Originally Posted by jpohlic View Post

Is there a 12 step program for donair addiction? Should I be worried?
Nope but we could start one. You bring the pitas, I got a couple loaves in the freezer.........
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  #106  
Old 01-27-2014, 06:40 PM
Traps Traps is offline
 
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Great recipe, used real garlic and reg. grnd beef and moose, awesome!
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  #107  
Old 02-01-2014, 09:53 AM
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omega50 omega50 is offline
 
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Making a couple loafs this morning.
My Bradley Racks fit my baking sheet for width so I placed the loaves on the rack and then when it came time to flip them I just placed a spare Bradley Rack on top and inverted it
Easey Peasey Lemon Squeezey

And once it cools- I am going to give it a short cold smoke since it is already racked



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  #108  
Old 02-02-2014, 01:36 PM
jacked jacked is offline
 
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Tried this yesterday with elk and it was fantastic!!!! Thanks for the recipe!! Will definitely be more than a once in a while meal!
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  #109  
Old 02-03-2014, 06:54 PM
dan1 dan1 is offline
 
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Wow, made this yesterday and ate today. So ridiculously good! Highly recommend this to all!
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  #110  
Old 02-03-2014, 09:02 PM
Marlin07 Marlin07 is offline
 
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Best post ever on the board. Made it on the weekend and turned out fantastic!
Wife commented that our house smelled like a greasy donair shop, mission accomplished!
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  #111  
Old 02-20-2014, 07:04 PM
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Big Bull Big Bull is offline
 
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Damn these are good! Just have to find the perfect pita bread now.
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  #112  
Old 02-22-2014, 08:56 AM
creighton creighton is offline
 
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I am going to try this!!
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  #113  
Old 02-23-2014, 01:17 AM
HyperMOA HyperMOA is offline
 
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Hey ALBTUFF

Great recipe, finally got the time and gumption to try it myself.

I have something to add as I feel I made a mistake. I used oregano at the 2tsp you specified. I used ground and not whole oregano and thought nothing of it until it was done. The oregano is a tad overpowering so a warning to anyone else using ground oregano I would cut it back to about 1 tsp, 1 1/4 tspish.

I find the sauce a tad thick what would you use to thin it a bit? Anymore vinegar and I would be scared to make sweet & sour sauce. Maybe just milk?

Thanks for sharing by the way, and I hope you posted this in the recipes on the general discussion sticky, so more can experience this.
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  #114  
Old 03-02-2014, 11:52 AM
Pheasinator Pheasinator is offline
 
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Made it with elk, simply awesome. Had one for breakfast and plan on eating a few more today. Thanks for sharing.
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  #115  
Old 03-04-2014, 09:15 AM
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1 of 3 loaves in the oven as we speak. I have used moose. Smells fantastic. All day in the kitchen for this donair eating dad......lol
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  #116  
Old 03-04-2014, 12:19 PM
livinthedream livinthedream is offline
 
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Ok a quick question for all those who have gone before me. I asked my wife to pick up some sweetened condensed milk when she went out shopping. She brought back a 300 ml can of low fat Eagle Brand sweetened condensed milk. What size can has everyone been using for the OP's sauce recipe and has anyone used low fat?? The loaf is in the oven as I type so I hope I get some responses before it's time to eat! Thanks.
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  #117  
Old 03-04-2014, 12:27 PM
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ALBTUFF ALBTUFF is offline
 
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Quote:
Originally Posted by livinthedream View Post
Ok a quick question for all those who have gone before me. I asked my wife to pick up some sweetened condensed milk when she went out shopping. She brought back a 300 ml can of low fat Eagle Brand sweetened condensed milk. What size can has everyone been using for the OP's sauce recipe and has anyone used low fat?? The loaf is in the oven as I type so I hope I get some responses before it's time to eat! Thanks.
That's the right sized mix as I stated in the op. As far using low fat can't help you there as I never eat/buy low fat anything. If you give it a go make sure to post how it turned out.


I ran out of game meat so tonight I'm going to try beef and chicken. Should be good!!!
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  #118  
Old 03-04-2014, 01:25 PM
livinthedream livinthedream is offline
 
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Quote:
Originally Posted by ALBTUFF View Post
That's the right sized mix as I stated in the op. As far using low fat can't help you there as I never eat/buy low fat anything. If you give it a go make sure to post how it turned out.


I ran out of game meat so tonight I'm going to try beef and chicken. Should be good!!!
Looked again but did not see the size of can in the OP. Asked my wife and she said 300 mls. was the standard size. I'm going to try using the low fat and if you don't hear back from me it is safe to assume that it turned out ok. Thanks for getting back to me and everyone else who had questions ALBTUFF and thanks for the recipe. Sorry you ran out of game! It's going to be a long 6 months unless you know someone with a freezer full.
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  #119  
Old 03-11-2014, 01:19 PM
North North is offline
 
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Another testament to the greatness of this recipe. For my 29th birthday meal I helped my dad prepare this recipe using ground meat from all the animals I harvested in my 29th year.

We came up with a delicious combo using ground caribou, moose, bison and dall sheep. The bison and sheep had enough fat content that we did not have to mix in beef or pork. I commented how this was likely a world premier using this combo and have to say it was delicious. I coined it the "Quadruple Threat Donair".



It was as good as advertised and the feast was enjoyed by all, including most of my hunting partners and family!

Many thanks to the original poster for this recipe. It is a winner and will be made up again in the not so distant future.
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  #120  
Old 03-13-2014, 02:05 PM
josey josey is offline
 
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I really have to try this! Thanks for sharing.

I was thinking half lamb/half beef. That's what they serve in Europe mostly. I am not a lamb fan but in donairs... NICE!

I'll report back
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