Gyros Meat not Made in a Factory?

Is there any place around town to buy a gyros meat that isn't mass produced? Seems the past years anytime I have enjoyed the sandwich or the meat alone, eating out, the meat is essentially the same. I'd like to find something out of the ordinary and I'm assuming it might exist that someone or place is "hand crafting" their own.

Would any of the restaurants in Greektown be able to sell their gyro meat by the pound perhaps?

Do they make their own or does it come to them in Cryovac?

I'm pretty sure that Partnenon makes their own, not sure if they sell it by the pound.

You likely have seen the thread discussing some of the homemade gyri:
viewtopic.php?f=14&t=18799

It's conceivable Parthenon or Greek Islands might sell some of their house-made stock to you. I wonder if a hint to Butcher & Larder might also result in success. Good luck!

Thanks for that thread reference, Santander, it's a good read from 2008. From reading all the posts there are restaurants making their own. I'd love to find a "Greek deli" selling big chunks to be prepared at home.

Just found a recipe to do it at home too. I'll keep it in my hip pocket for now.

http://www.seriouseats.com/2010/06/gree ... d-lab.html

Hi- The Treasure Island store in Wilmette has their own spit, and makes gyro meat one day a week. It might be on Fridays. It has been a while since I have been in the store. They are on Ridge Road in WIlmette, near Lake Ave. I used to work right down the street from there, and used to visit their store fairly regularly. They have some of the nicest people working there, and they are very good about refunding your money if you are unhappy with something. Hope this helps, Nancy

By the very nature of the process, spit roasted combination of meats sliced as the spit turns to assure that each piece is roasted on one side, I don't see how you can purchase Gyros meat unless you just want something seasoned to taste like Gyros and you can use any ground meat recipe/combination you want and season yourself. That is what I do for home recipe. I cook in a loaf pan, chill for better slicing and then fry each slice to approximate Gyros.-Dick

I'm not sure I'd exactly call it "Gyros Meat" but Paulina Market makes a really nice Gyros sausage that is worth checking out.

I agree with Dick that Gyros Meat is pretty much by definition factory made into cones. That process of making it into the formed cone is what makes it "gyros". I've done stacks of flattened lamb on a vertical spit with gyros spices, but I think of that as being a type of Donner Kebab more than gyros.

Yeah, that's what I want, a big hunk of gyros meat, that I then slice, dice, chunk, and heat up to use in various recipes. Now of course a 15lb cone would be too much. This would be a kin to having say a whole pastrami, in terms of size.

If I went to a restaurant they'll be slicing it thin from a Kronos like cone right off of their rotisserie, which might dry it out.

Tony's (at least the North Riverside location) sells gyros meat in the deli section, pre-sliced from a loaf form rather than a cone. I am sure it's factory-made, and am not sure you can get it in chunks, but it is remarkably inexpensive and flavorful, though the seasonings don't seem to be exactly like Kronos from the cone (or from one of those frozen cardboard combo packs). Crisps up well in the broiler, not too dry.