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🇨🇦 Halifax DONAIR Cooked On Vertical BEER KEG BBQ 

Glen And Friends Cooking
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First Try... Halifax Donair Cooked On Vertical Beer Keg BBQ! Welcome Friends! Welcome back to the kitchen, today we are making Halifax Donair at home. If you have been following along you might have seen some of the videos where Julie and I went to Mexico City and we did a street food tour, eating a whole lot of Tacos al Pastor. It occurred to me that I've got a beer keg and I could turn that beer keg into a charcoal burning vertical rotisserie. But before I get into making tacos and shawarma I thought I would do something homegrown Canadian I'm gonna make a Halifax Donair.
Ingredients:
1.5 Kg (3 pounds) ground beef
15 mL (1Tbsp) pepper
15 mL (1Tbsp) paprika
15 mL (1Tbsp) onion powder
15 mL (1Tbsp) oregano
10 mL (2 tsp) garlic powder
10 mL (2 tsp) salt
5 mL (1 tsp) cayenne powder
Sauce:
250 mL (1 cup) evaporated milk
175 mL (⅔ cups) sugar
7 mL (1½ tsp) garlic powder
60 mL (¼ cup) white vinegar
For serving:
Thin pita breads
Sliced onions
Chopped tomatoes
Method:
Combine beef and spices in a mixer, and mix until emulsified.
It should look like a fine pink paste.
Form around the rotisserie.
Place in the fridge for 3-4 hours.
Make the sauce by whisking together all of the sauce ingredients.
Refrigerate until ready to use.
Cook the meat on the rotisserie until the outer edge reaches your desired 'doneness'.
Slice thinly from the rotisserie.
Build a Beer Keg BBQ: • BEER KEG BBQ Build - V...
Mexico City Street Food Tour: • Mexico City Street Food
Cooking shawarma on the Beer Keg BBQ: • HomeMade Chicken Shawa...
Cooking Tacos Al Pastor on the Beer Keg BBQ: • You Can't Unsee This! ...
Cooking Halifax Donair on the Beer Keg BBQ: • 🇨🇦 Halifax DONAIR Cook...
#LeGourmetTV #GlenAndFriendsCooking
0:00 - Making Halifax Donair at home
1:20 - Mixing Halifax Donair meat & Spices
4:32 - Shaping Halifax Donair meat onto a vertical spit
6:02 - Making Halifax Donair sauce
7:19 - Cooking Halifax Donair on a charcoal grill
9:17 - Tasting Homemade Halifax Donair
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27 авг 2024

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Комментарии : 406   
@GlenAndFriendsCooking
@GlenAndFriendsCooking 4 года назад
Thanks for watching everyone! Please go easy on me in the comments... This was the first time making this at home. For those non-Canadians wondering who *Stompin' Tom Connors* is: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-L4GEsv6ENd0.html Ps. Here's the links to the BEER KEG BBQ: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XzF3WrpkCWg.html & THE MEXICO CITY STREET FOOD TOUR: ru-vid.com/group/PLgOb3zseg1hR49DUXgKlvuPRgpzkRMURY
@GlenAndFriendsCooking
@GlenAndFriendsCooking 4 года назад
@Some Nobody - Not even close. I bought a motor rated for heat, and it never even reached half as hot as it's rated for. So no trouble.
@charlieb9502
@charlieb9502 4 года назад
Great job! Love what you do.
@jeffnauss6824
@jeffnauss6824 4 года назад
Glen & Friends Cooking add flour or bread crumbs to help bind the meat and when you add the vinegar just give it 2 stirs with a spoon and let it sit. The more you stir it the thiner it will become.
@intereality
@intereality 4 года назад
As an American with little general knowledge of Canadian culture I'm occasionally surprised by the random bits of Canadian lore I've picked up from listening to Stop Podcasting Yourself. For example. I knew who you were talking about when you imagined eating this after seeing Stompin Tom Connors and I know why he's called Stompin Tom. Weird.
@imgumbydmnt
@imgumbydmnt 4 года назад
I'd skewer this, and hang it in my barrel cooker, that keg is a little too cramped for my liking. It looked appetizing regardless, I may even give it a go this weekend.
@DJ-SPARKY-REACH-ON-AIR
@DJ-SPARKY-REACH-ON-AIR 4 года назад
Good afternoon can I give you a massive tip when you put the meat on the skewer wrapping in cling film very very very tightly and then fridge it for least 4 hours or more
@Ravedave5
@Ravedave5 4 года назад
I think Alton brown did this?
@rucksackransack
@rucksackransack 4 года назад
@@Ravedave5 I would imagine it would hold together better; I wonder if enough to hold it together on a horizontal rotisserie?
@Diabolus1978
@Diabolus1978 4 года назад
@@rucksackransack all that makes these do it. They even freeze them with the cling film on
@rucksackransack
@rucksackransack 4 года назад
Daniel Karlsson thank you!
@Ciraeon
@Ciraeon 4 года назад
Hey there Glen, a few suggestions from a Newfoundlander who's had their fair share of donair: - Char the outside but don't worry about getting it 'done' on the rotisserie. Slice it off then fry it a little afterward to get it how 'done' you want it. - Use an electric cutting knife, it'll help you get it as thin as you want. Also, slice it into a scoop or even into the pan you're going to fry it off in, it'll be easier than tongs. - Consider other starches than just pita. While the thin pita's traditional, donair poutine and donair pizza are also fairly common ways to have it. As a poutine's my favourite. - Donair's commonly sold at pizza shops here, so don't be afraid to add extra toppings. Black olives, mushrooms, and green peppers all go great on one.
@rythmicjea
@rythmicjea 4 года назад
I died at the "this is a 2am drunk food" comment. I never would have thought he'd be the person to stumble out of a club, drunk, after last call. But watch him read this and guffaw. That would make my day.
@worshipgeek
@worshipgeek 4 года назад
I only wish this video came out before I visited Halifax. Honesty, it just gives me one more reason to go back to that really great city.
@tomsmith9281
@tomsmith9281 4 года назад
THE best place to go King of donair on Quinpool in Halifax! mmmmmmmm
@davyman2000
@davyman2000 4 года назад
@@tomsmith9281 You are not wrong! even better after a couple glasses of beer
@liamtahaney713
@liamtahaney713 4 года назад
I drove there from Philly on a road trip. I hadn't planned on going. I drove to and back to saint John nb in one day. Really should have spent more time there
@RobertGoshko
@RobertGoshko 4 года назад
After mixing your meat you need to take it and "throw" it down on the counter about 20 times to get the air out.
@sarahm8712
@sarahm8712 6 месяцев назад
Growing up we always rolled the meat into a log, froze it half way, cut it into thin shavings with a knife, and then cooked it in a cast iron skillet. It was heaven.
@gizanked
@gizanked 4 года назад
Up until Matty's video I'd never heard of the halifax donair but here I am watching a 2nd video about it.
@andrewreid623
@andrewreid623 4 года назад
Its weird, Donair places are common all throughout the Maritimes, and out west (at least in Alberta for sure), but they seem to be non-existent in Ontario
@nellyp2622
@nellyp2622 3 года назад
Here in Moncton we love Donairs and Donair sauce is also the perfect dipping sauce for garlic fingers we also have donair pizza where the pizza sauce is replaced with Donair sauce so maybe we like it too much. When shaving the meat off you really just need a Y shaped vegetable peeler and shave it right off in long strips.
@nblankensh
@nblankensh 4 года назад
Sir, I burn toast. Your culinary skills are in no danger of being critiqued by me. Looks amazing and I am enjoying your engineering expertise.
@jeffb6096
@jeffb6096 3 года назад
Just about to try making Donair for the first time. Really enjoyed this video, thanks so much!
@mjking8704
@mjking8704 4 года назад
Speaking from someone who grew up in Hali, you NEED to try the donairs. LEGENDARY!, Thanks Glen for another great video!
@MrYournamehere4202
@MrYournamehere4202 4 года назад
I'm happy to see the keg-a-cue worked out, with minimum modifications needed! I'm looking forward to seeing what other innovations you two come up with
@Chyeld
@Chyeld 4 года назад
First time or not, I'm drooling watching you make it and eat it. And that's after having lunch already.
@cronkitepercussion
@cronkitepercussion 4 года назад
I'm a Maritimer living in Ottawa. There is a Halifax donair shop here. I spoke many times with the owner who ran a donair shop in Halifax for 30 years. He said it was the Ayoub brothers who were inspired to try plum sauce on their donairs. Asian food was popular there in the 1960s. Plum sauce wasn't a hit, but it was the progenitor for the sweet sauce Maritimers crave.
@kishanpatel8073
@kishanpatel8073 4 года назад
Freeze it into the shape you want it!!! They usually get put onto the rotisserie spit frozen :)
@sparkyjones560
@sparkyjones560 4 года назад
Yes. It serves a couple purposes. The "cone " cooks on the surface this keep it from overcooking and you can slice and then the next layer thaws and cooks. It also helps to stop some of the cone shaking while slicing.
@spigette
@spigette 2 года назад
Haligonian here - that is a respectable donair and not bad at all for a first try! Needs more crust on the meat and just more meat and sauce on the pita. Good fresh pita makes a difference too.... in Halifax we have a great Lebanese bakery that supllies all the stores and restaurants with good fresh pita. The best donairs in history came from Bash Toulany's store in North End Halifax. Bash didn't invent the donair but many feel he and his family perfected it. Sadly, he sold the business some years ago and it was never the same afterward. When I was a little girl, he and his wife Najette would give us kids little pieces of donair meat across the counter ❤. Laughed at the "drunk at 2am" comment - like many hedonistic choices made at such times, you can certainly wake up with regret the next day lol - with a bad case of the donair sweats. Thanks for the trip down memory lane!
@ethantman6629
@ethantman6629 4 года назад
As the charcoal pans are completely self contained, what if in you were to add a back door so you can easily add charcoal to the tiers. Though this may not be fully necessary maybe something to consider if you ever plan on doing long cooking sessions. Love the content, cheers!
@NiftyPants
@NiftyPants 4 года назад
I also watched Matty's video the other week. Cool seeing the differing methods! I live in the states but have family in Halifax, so I like seeing their Donair represented.
@TheTimeshadows
@TheTimeshadows 4 года назад
You two are really lovable; thanks for the cooking/creating tips, too.
@buckshot0203
@buckshot0203 4 года назад
I’m no Canadian but I love stompin’ Tom
@stevemaxwell8550
@stevemaxwell8550 3 года назад
It's best mixed by hand and you gotta really work it and slam it down over and over. That sauce needs to set up longer as well
@geoffcasias9367
@geoffcasias9367 4 года назад
And now I finally know what they are talking about in Trailer Park Boys. Great video and love the rotisserie you made!
@timmypanic
@timmypanic 4 года назад
I've been making different kinds of kebabs for years, the German Turkish kebab is by far the best. It used to just have lamb in the good takeouts. The bread is the real secret. It's basically a thick pizza base cut into 4 and cut to the crust from the peak. that is griddled on both sides until crisp . It has a stability that you can hold a doner kebab with one hand without the mess. I also make a sauce out of a crushed garlic clove a pinch of salt and natural yogurt with mortar and pestle with some fresh finely Chopped mint.
@pooppool7843
@pooppool7843 4 года назад
timmypanic I’ve been trying to replicate the Berlin doner since I visited. I haven’t been able to find a round Turkish bread but pizza dough sounds like a great substitute. My favourite shop used dill in their mint sauce I’ve found that it really steps it up
@hansen3072
@hansen3072 3 года назад
@@pooppool7843 @timmypanic The stuff you are looking for is called "Ramazan Pidesi". You'll find plenty of Videos on RU-vid. You might have to experiment with the dough. The flour you get in your country might be different to the one you get in turkey or germany. As you will see the consistency of the dough has to be similar to pizzadough (or even softer) so using a similar flour than for your pizza dough is a good starter. Also make sure to sprinkle some nigella and maybe some sesame on the bread before baking it. Thats very typical for the variant which is sold in germany.
@Max-dg5gj
@Max-dg5gj Год назад
I am German and I have had wonderful food experiences in the Middle East, Turkey, Lebanon and Palestine, but I think typical German Döner itself is gross over spiced wood
@evan5245
@evan5245 4 года назад
Newfoundlander here. The domain sauce is interesting. A lot of people here eat it as a dip with pizza and garlic fingers, but I don't think the Halifax style donair has completely travelled over though.
@liamr6672
@liamr6672 4 года назад
Garlic fingers are another amazing treat. Im hungry.
@ChrisPollard
@ChrisPollard 3 года назад
One thing we found, when making donair sauce (using the sweetened condensed milk vs evaporated) was that a little bit of raw apple cider vinegar in addition to the white vinegar gave it a little extra zip. Also used the dough hook vs. the beater blade in the stand mixer to blend the meat. Went with the oven method (covered with foil on top of a wire rack for 2 hours at 350) in loaf form ... fantastic! That keg grill setup looks sweet though!
@KevTCC
@KevTCC 4 года назад
Halifax here. Cool!
@KP-vr6ft
@KP-vr6ft Год назад
Albertans are very thankful, Halifax Donair made it's way over. Eat them all the time.
@eggvan
@eggvan Год назад
Hey Glen, I like to treat myself to your videos on my days off from work, so it feels like I’m visiting two good friends. I really like your videos. Thanks for posting.
@michelle5for
@michelle5for 4 года назад
Wrap the Doner in foil or paper after preparing it. Keeps the Doner together and further steams the bread
@BSWVI
@BSWVI 2 года назад
How I missed this first go round, I don't know. My very first ever Donaire was in the mid-80s in Kingston, Ont - and I was disappointed for decades that no other donair was the same. Finally learned about Halifax donairs about 5 years ago. THANK YOU for this!!!!
@BehindtheGarageBBQ
@BehindtheGarageBBQ 4 года назад
Looks great!
@theferryman
@theferryman 13 дней назад
One tip to help shape it properly - use cling wrap to get it to help hold its shape when you first put the loaf in the fridge.
@ceejaybizzle
@ceejaybizzle 4 года назад
Oh man, that looks awesome. I love a good Halifax Donaire. Appreciate the little origin story too. 👍 Another good one!
@capersmith
@capersmith 4 года назад
The sauce, dump the vinegar in all at once and then 3 quick whisks and then the fridge for an hour, the less stirring the thicker the sauce.
@aktareseneir6308
@aktareseneir6308 4 года назад
I’m from Nova Scotia and we looooove our donairs
@hitzncritzmobilegaming9988
@hitzncritzmobilegaming9988 4 года назад
I'm from just outside Vancouver and we also love our donairs.
@darrinoneil5693
@darrinoneil5693 2 года назад
Looks good Glen I would be proud to have that donair and I’ve lived in Halifax my entire life
@WinkTartanBelle
@WinkTartanBelle 4 года назад
THIS is something we don't have much of in Texas! Cruising around and looking for something different to try in my outdoor kitchen this summer. This is definitely going to happen! Thanks for sharing and for all your consistently terrific content.
@GrillTopExperience
@GrillTopExperience 4 года назад
I really appreciate your creative use of C-stands during the cook. The first cook on a new cooker is never perfect. Now for round two!
@procrastinator99
@procrastinator99 3 года назад
American here, thank you SO much for the measurement translations.... I mean, it's not that hard to look it up myself, but still, I appreciate it. :) Just discovered this channel, and I love it!!
@rickcudmore8156
@rickcudmore8156 2 года назад
Glen your words are true, we have been out drinking in Halifax and stopped to eat donairs at 2 am in late 1979-1982.
@keithbogart6381
@keithbogart6381 4 года назад
Went to Halifax a couple of years ago and absolutely fell in love with donairs. And donair pizza.
@notold37
@notold37 4 года назад
Hell yeah, great food 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
@witcherbob
@witcherbob 4 года назад
Yes I've been waiting for this video awesome Glen keep the experiments coming.
@thepokie
@thepokie 3 года назад
King of Donair in Nova Scotia, is my favorite place to get a donair from. Donair and Parsley? I met Nick Garonis when he opened a King of Donair in Lower Sackville, which is a small community just outside of the Halifax area (about 20 Km as the crow flies and is where I grew up). I worked on his refrigeration equipment and he was the first person that I ever seen, sprinkle a very, very small amount of chopped up fresh parsley on a donair. I remember this because I’m not a big tomato guy, so when I ordered a donair I said the works, NO tomato. When I got it, he had the parsley on it and I was thinking to myself, oh crap! It was the best donair I ever had, the parsley adds a extra bit of flavor to it which I can't explain (IMHO). He was the only one that I ever seen, who did this. NOW I didn't eat at every donair shop in the maritime’s so I can't say no one else has ever done this but I haven't seen it since Nick. As for the sauce: I watched the sauce being made and the milk, sugar and garlic were combined until the sugar was dissolved then while stirring quickly to get the milk blend moving like a whirlpool the vinegar is added quickly while at the same time the stirring is stopped. You can very slowly move your stirring utensil around the bowl 1 - 3 times to help incorporate the vinegar but no more than that. This will give you a very thick sauce and it will get even better once in the fridge over night. If you keep stirring, it will be runny. Sadly Nick passed away in 2005, I liked him, he was a great supporter of his community. Nick Garonis was one of the founders of the King of Donair soccer team.
@sheilaregan5382
@sheilaregan5382 3 года назад
Fascinating !
@klo0ga
@klo0ga 4 года назад
As the descendant of Italian immigrants, I really enjoyed the history of the food. Thanks for sharing, Glen! ❤
@redbeard36
@redbeard36 4 года назад
What I love about you is the food history and lore..a lot like the Frugal Gourmet.
@ihousden
@ihousden 4 года назад
I dub your new invention the brew-bachi. Nicely done Glen.
@roberttrifts2737
@roberttrifts2737 3 года назад
I use this blend for 2lbs of burger when prepared on a sheet. 2 lbs *Very* finely ground Hamburger 6 Tablespoons of Bread crumbs 2 teaspoons salt 2 teaspoons ground oregano 2 teaspoons all-purpose flour 1 1/2 teaspoons ground black pepper 1 teaspoon Italian seasoning 1 Tablespoon paprika 2.5 teaspoon garlic powder 1 teaspoon onion powder 1 Tablespoon garlic salt 1/2 teaspoon cayenne pepper 1 teaspoon crushed chillies 4 teaspoons Knorr Chicken bouillon powder 1 1/4 Tablespoon of crystal MSG It's better to use the stand mixer for this than hand mix it. Yes the meat will get "tough" that way. It will also hold together much better as a result - which is what you are trying to achieve by using a stand mixer. Because the meat is so thin, it won't be "too tough". Note: If it will be cooked on a spit, add 2 more tablespoons of bread crumbs and 1 cup of instant potato flakes and refrigerate the whole log on the spit for at least an hour before grilling: There is admittedly a *lot* of salt in this, but most of the salt/sodium will drain off in the fat left on the bottom of the ban (and there will be a LOT of fat on the sheet when it's done). It's not as bad as it looks!
@FlashGeiger
@FlashGeiger 4 года назад
Here they always serve it wrapped in aluminum foil. It gives you the illusion that the sauce will be retained as you eat it walking down the street. Of course, the sauce will not be contained and will drip on your jacket and shoes. Always take extra napkins for: your hands, your face, (2 more for your beard if you're so equipped), your jacket, your shoes... etc BTW, I think food service regs now require restaurants to put the slices of donair meat onto a flat top for a bit to make sure it gets hot enough, since it's possible that they could slice a bit too deep when too many have ordered too quickly so they might not have cooked it hot enough for long enough on the spit.
@liamr6672
@liamr6672 4 года назад
Some places fry the meat more to get it crispy, its a nice touch.
@sporkintheeye
@sporkintheeye 4 года назад
Never heard of halifax donair but now I want it. As to the origin story: anyone that didn't like a gyro-- I don't trust 'em.
@calvinbaII
@calvinbaII 4 года назад
I think the creator made the donair as 'Canadianized' spin off of the gyro because in the 1970s people weren't used to the taste/texture combo so he sourced local beef and changed the spices so local people would buy in. The sauce is the greatest invention ever... if you've never had donair sauce please make some and eat it with ANYTHING, man I cannot stress how much donair sauce is like crack. It goes with garlic fingers incredibly well, too.
@benfsinger
@benfsinger 4 года назад
​@@calvinbaII Garlic fingers are also an East Coast thing. Pretty sure.
@psirider
@psirider 4 года назад
As a Halifax native you did great. I have seen some worse donairs at pizza delight... looks delicious dude.
@matthewmacleod5540
@matthewmacleod5540 4 года назад
Cheers from Halifax, love your channel!
@matthewmacleod5540
@matthewmacleod5540 4 года назад
And if course donairs
@lacroixp10
@lacroixp10 2 года назад
I tried this recipe tonight (in the oven) and it was amazing. The two of us ended up eating over a third of a 1kg (2 1/4 lbs. for my American friends) batch. Now I'm stuffed. The only thing I changed is I added 50% more garlic in the sauce. Thanks for sharing this recipe.
@michaelbrogan6412
@michaelbrogan6412 4 года назад
I live in Australia and really loving your kitchen. Thank you so much for your effort.
@D.W.e.s.t.
@D.W.e.s.t. Год назад
This is a real video. Thanks
@mjking8704
@mjking8704 4 года назад
Speaking from someone who grew up in Hali, you NEED to try the donairs. LEGENDARY!, Thanks Glen for another great video!
@wehbeast
@wehbeast 3 года назад
A little advice on steps to take before you so it stays together for cutting. Have the meet colder when starting then roll in to a big ball and load from top of skewer. Chances are it broke apart at section where it was placed on skewer. After you have meat on skewer you should form with saran wrap then freeze for a few hours. Then cook from frozen to get the crisp layer
@GrizzAxxemann
@GrizzAxxemann 4 года назад
Being a prairie boy, my first donair experience was in the 80s at Charles Smart Donair on Whyte Avenue in Edmonton. Sadly, they closed up shop and the building was leveled around 2010, but they had amazing donairs. My go-to shop these days has a vast array of toppings, and I go with cheese, onion, green pepper, banana pepper and a half & half mix of the sweet sauce and tzatziki. A little shake of black pepper to finish it and BOOM! Perfect 3AM late-night meat sweats.
@GuruishMike
@GuruishMike 4 года назад
Not bad, from Halifax. A lot of the restaurants here use an electric grinder type thing to slice the meat. Thin Lebanese pitas are used, but so what? A Greek pita or even a Na'an would be awesome. Probably better than the thinner version.
@Elwood2911
@Elwood2911 4 года назад
I'm salivating just watching this. Now, come back and see if you can get the recipe for Cream of Cucumber soup from the Halifax Club. I have never liked cucumbers,but, ... many moons ago, attended a company dinner at the club and this soup was the starter to a baked halibut ... I've been after a recipe ever since for that soup ... which was hot,creamy and dripping in butter as I recall. THAT, was worth the price of admission in my opinion. I do remember at the time ... that the soup recipe was reputed to be a secret.
@pascalvorbach6829
@pascalvorbach6829 4 года назад
Really interesting how diverse a very similar food can be from country to country, i tried that halifax donair actually in halifax while i visited my aunt, who lives close to halifax. The meat is a bit different, the sauce is completely different, it is really sweet. In europe more accurate in germany the sauce is like you mentioned tzaziki or garlic flavoured. Nice video :-) . Greetings from germany
@GrizzAxxemann
@GrizzAxxemann 4 года назад
Heck, it varies from region to region. Donairs are rather different in Alberta compared to the ones from Halifax. Best variation I ever had of a donair/gyro/shawarma/doner kebab was in Paris, France. This little shop in the Latin Quarter had what they called a "Sandwich Grec." Vertical spit-roasted meat, probably a mix of lamb & pork, tzatziki sauce, tomatoes, onions, lettuce, served up in a baguette instead of a pita, and a scoop of french fries tossed in the wrapper for good measure.
@megwilcox9774
@megwilcox9774 4 года назад
My first Donair, from Tony's on Robie St., in 1976, was lamb. It was amazing. I was sorry when they switched to beef, but they're still good. Must have chocolate milk to drink with them.
@TheOlivecat
@TheOlivecat 4 года назад
There is a pizza place near me here in Ottawa, ON that advertises Halifax donairs. A few years ago my daughter came to visit me from BC and I suggested we go into this place for a pizza. Well, when my daughter and I ordered our pizza, the owner there actually said 'no no, have the donair'. He is a greek man, I guess from Halifax. He was right. This has been a favorite place to order ever since. My boyfriend at the time, tried them, and he still goes there. Really, really good. I take my bus past there often, and the donairs are so good, that I stand up early so I can get to the bus driver and point the place out to him as we go by. If you come to Ottawa, the place is called Halifax Donair, and it's on Bronson Ave., near Gladstone Ave. Not a fancy place, but you can sit in and have a cold beer and watch a game. This man took real pride in what he does.
@spiritofe629
@spiritofe629 4 года назад
I am surprised youtube did not recommend me this channel earlier . Wow , these are the kind of videos I love . Plan to check your other videos soon . Best wishes .
@CookwitchCreations
@CookwitchCreations 3 года назад
Still in awe of you. This is so much fun to watch!
@iakkatz128
@iakkatz128 4 года назад
I was at Dal. in '75. Did eat a Donair of a late evening. Never saw Tom but I did see Ann.
@jimbo27378
@jimbo27378 Год назад
have not cooked this in several years .last time I cooked on a sheet pan loaf style & sliced w slicer. Today i,m trying on my countertop air fryer / oven on it s rotisserie. So far so good .Used Kitchenaid tried hook went back to paddle & increased speed to emulsify better. Wrapped in plastic wrap log form fridge followed by short stay in freezer . Got my Meater probe (Christmas gift) installed looking for 165 f
@13pitchblackangel
@13pitchblackangel 4 года назад
Thank you so much for this!
@spurgear4
@spurgear4 4 года назад
I'm an easterner living in British Columbia. You are making me homesick . I make my own out here on Vancouver island but I do like putting a bit of lamb in the hamburger or even pork if I cant find lamb. I also use Eagle brand evaporated milk when making the sauce, It makes a really authentic sauce, I don't measure I just add the Vinegar onion powder and garlic powder to taste. We would also use the sauce to make Donair pizza using Chris Brothers brand pepperoni . Chris Brothers pepperoni on the BBQ then dipped into Donair sauce is a nice treat also. All the above should be had with a Keiths Beer.
@jonstone2466
@jonstone2466 2 года назад
This is probably the best home attempt I have seen and superior to many commercial knock offs. I experienced the very first original donairs where they were created as you correctly point out by a Greek immigrant family in Bedford (now part of Halifax). The one original ingredient that has apparently been abandoned is chopped parsley. Also the onion needs to be chopped not sliced to be really authentic. Great job!
@SH3RIFF187
@SH3RIFF187 4 года назад
For the quality of content you produce, I cannot figure out why you don’t have more subs
@jasguy2715
@jasguy2715 4 года назад
Glenn, with that vertical rotisserie you can easily make the Greek gyro so popular in the United States especially in New York City. Layers of beef and lamb wirh spices mixed in. You have the perfect way of making it. I made it when I had my place in the Philippines. Please give it a try.
@peteraldrich1444
@peteraldrich1444 4 года назад
Well done Glen. First time and you did great.
@carmenmcallister5222
@carmenmcallister5222 3 года назад
If I could give you another "tip"....I worked at a donair restaurant in east coast Canada and if you make your sauce in a tin bowl it comes out nice and thick...trust me! Lol Also, if you take an old frying pan and cut a circular notch in it, you can use that when you're cutting the meat. It holds the spit from spinning while you cut and also catches the meat when you cut. Another tip is to "throw down the meat" about 20 times or so....it really makes it nice and compact...and remember...the thinner the slices, the better! :) Great job!!!!
@TerryC69
@TerryC69 4 года назад
The fact that you had the gumption to even try is impressive to me. Regarding Matty, he is a massively entertaining madman.
@bdsisti
@bdsisti 4 года назад
T C I think cooking is the only thing they have in common lol
@TerryC69
@TerryC69 4 года назад
@@bdsisti no doubt you are correct. LOL
@ThePyrolith
@ThePyrolith 4 года назад
Oh man, I haven't had donair in what feels like years, and now I'm jonesing for it.
@clemire83
@clemire83 4 года назад
Late to comment on this one. Halifax donairs are absolutely amazing. There is a great place in Prince George BC that serves donairs and poutine and i highly reccomend you visit one day.
@sennest
@sennest 4 года назад
Haha! Friday and Saturday nights in Sydney NS. Memories!😎👍👍😄🍻 Thank you!!
@Y0utube5ucks
@Y0utube5ucks 3 года назад
Im from Halifax and this looks great for a first attempt! I always use sweetened condensed milk I find it makes a thicker more clingy sauce and I always jam some garlic powder in there it gives it a nice pop. For anyone who hasent tried this sauce youve gotta check it out. its awesome in a broccoli salad or on pizza or garlic bread....probably even cereal or tea to lol! Ps feta cheese will take a donair to the next level!
@kaylam4630
@kaylam4630 2 года назад
Watching from Halifax 😁😁 Great job!
@Jacob-Vivimord
@Jacob-Vivimord 4 года назад
Hah, I was wondering whether you watched Matty's video as soon as I saw the thumbnail. The man is pure gold. Now I'm even more tempted to try something like this.
@rajaadawood5171
@rajaadawood5171 4 года назад
This great Chef Glen 👍 you did it successfully from the first trial 👌congratulations🎉🎊👏👏👏👏🌸👌💕
@heatherstauner1827
@heatherstauner1827 3 года назад
Thank you so much for the history I was in Prince Edward Island about 20 years ago and experienced Donair for the first time. I kept asking everyone about origin of the recipe and no one had any clue. Hoping to go back soon, though certainly not for the donair.
@spudd86
@spudd86 4 года назад
Stompin' Tom lived near me, one year he performed on a lawn on main st. during the fall fair.
@latdh1388
@latdh1388 4 года назад
love your videos they really make my day
@eugenb.8448
@eugenb.8448 4 года назад
When I make similar dishes I use a food processor with the metal blade to “grind” the meat. Comes out perfectly. I also use fresh garlic and onions instead of powders as it adds a touch of moisture which helps the food processor emulsify the meat into a paste. I then use the cookie sheet/jelly roll pan method to roast it in the oven. We’ve had donairs here in Ottawa since the mid 80s. Not sure how close to Halifax ones they are but they are awesome and I still regularly buy them even if I do end up reeking of garlic for hours after :-). Now I’m craving a donair. Looks like I’ll be making a batch soon! Excellent video as always!
@DonMalik2008
@DonMalik2008 4 года назад
I think it’s great considering it was a first run at this!!!! As a former butcher I think the only way to get the emulsification you’re looking for on the meat would come from a bowl chopper(expensive and bulky for the home kitchen). Also, maybe an electric knife for slicing? I know sac religious coming from a butcher! Great work though!
@sparkyjones560
@sparkyjones560 4 года назад
No an electric knife isn't necessary but a gyro/donner/shwarma ect. Type knife is necessary. The one he's using is way too rigid to cut it properly. Even a filet knife would do a better job really. You need flexibility and razor sharp to get thin long slices.
@zhico123
@zhico123 4 года назад
If you're making this again or something similar, you can make a sausage of the meat with plastic wrap then put it in the fridge to cool down. Either on the skewer or you can put it on later. They do the same in production of Döner kebabs.
@FlashGeiger
@FlashGeiger 4 года назад
It's now time for you to make donair pizza for your next pizza recipe. Sweet sauce on the side.
@takedasig5564
@takedasig5564 4 года назад
Thank you greatly for this video, it was a great inspiration and motivation for me. This past Saturday, I had the courage after watching to try a chicken/beef/pork gyro/shwarma/donder-kebab thing I had been craving but hesitant to try. Following some of your observations from this video, as well as 3 meats and a much more Mediterranean mix of spices... I am pleased to announce great success. Some key steps I think from my experiment, is to run the ground meats through a blender or food processor to really break the fibers and allow emulsification as you observed. I also did a improvised sous-vide - I formed the "meat-paste" into a fairly uniform log, wrapped twice with tinfoil (to be fully watertight) and then dropped into a pot of 180F degree water for about an hour (pull temp was 150F) This made a brilliant "log" that held its shape and cooked very evenly on the spit resulting in juicy and well browned and flavored slices through cooking and slicing. It was truly marvelous today as leftovers with a zesty mayo-chlii-yogurt-ranch sauce on flour tortillas. My family and myself thank you again for this video, and all the other wonderful dishes we have tried or were inspired by.
@BestIndianFoodBlog
@BestIndianFoodBlog 4 года назад
Another good video, thank you for sharing.
@bethroundell8424
@bethroundell8424 2 года назад
We found these new "donairs" in Moncton, NB in the early 1980s. We were Baptist tea totaler's, so we tried them with our taste buds and senses intact. I'm not good at new tastes. Love at first taste! I never found the sauce thickened on its own, so I add cornstarch and cook on the stove or microwave. I was blessed with getting the recipe early on. You could add the final flavour touch of the beginning ones a sprinkle fresh parsley! Try with the parsley. Cook in a small enamel roaster on a rack so the excess fat drains. I have to cut down on some of the HEAT, so I prefer my home-made version. There are 2 brands in the grocery stores but I don't like after burn. lol (my son says I'm old! I was in my mid 50's, now 63, not ancient yet I hope. PARSLEY! Yum!
@thepokie
@thepokie Год назад
Yes Beth, a light sprinkling of freshly chopped parsley over the top of the donair before it is wrapped adds an extra bit of flavour. First time I had parsley added to a donair was from Nick Garonis King Of Donair in Lower Sackville, Nova Scotia. I just asked for a donair with everything but tomato and thats how I first came across parsley being added. That was way back in the early 1980's. I havn't seen any other place do it. (Not that I've eaten at every donair place.
@MamaStyles
@MamaStyles 4 года назад
Don’t love donair sauce but that with tzatziki....chefs kiss
@pickledrainbowponies
@pickledrainbowponies 4 года назад
I'm from Halifax and eat donair sauce regularly, I would say the consistency of the sauce is too thin, maybe some corn starch or an unflavored thickener would help
@dgdigital2659
@dgdigital2659 4 года назад
Well the Greeks would probably use yogurt to thicken it.
@GlenAndFriendsCooking
@GlenAndFriendsCooking 4 года назад
@DG Digital - the whole point of this sauce is that in Halifax in the 1970's no-one would eat a sauce made with yogourt. No-one wanted to eat Greek food.
@dgdigital2659
@dgdigital2659 4 года назад
@@GlenAndFriendsCooking I didn't know that, I remember you saying they didn't like the lam but thanks Glen👍
@jasonmorehouse3756
@jasonmorehouse3756 4 года назад
@@GlenAndFriendsCooking authentic donair sauce should be thicker similar to yogurt. if you hip the sweetened condenced milk, it helps
@eweasel1
@eweasel1 4 года назад
The vertical spit is cool. but when cooking at home without one I like to form Gyro around skewers and grill over coals. This Kabob like treatment gives a good ratio of milliard reaction to juicy interior.
@mattsnyder4754
@mattsnyder4754 4 года назад
That mixer sounded like it was slowly dying the whole time Glen was telling the origin story haha
@joshadsett4835
@joshadsett4835 2 года назад
that is awesome
@frickenbored
@frickenbored 4 года назад
Now I know what the trailer park boys were talking about when they mentioned donair
@edstar83
@edstar83 3 года назад
Men of culture prefer souvlaki.
@joshschneider9766
@joshschneider9766 4 года назад
Total win. Glad to have found your chan
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