Bujold BBQ & Kitchen

*for use with East Coast Donair Spice Mix available at:

Bujold BBQ & Kitchen Store

Ingredients

Donair Meat

Ingredients

2 pounds Ground Beef

2 Tablespoon of East Coast Donair Spice available at Bujold BBQ & Kitchen Store

1 Tomato chopped

1 Medium Onion chopped 

1 Package of Pita Bread 

Donair Sauce 

1 Can Sweetened Condensed Milk

2 teaspoons Garlic Powder

4 tablespoons White Vinegar

Instructions

1. Combine all the dry ingredients in a small bowl
2. In a large metal mixing bowl, sprinkle spice mixture over ground beef.  Knead the meat and spices well to ensure that you get even flavour.
3. It is important to try to get all the air out of the meat mixture when you press into the pan.  If you do not – the final product will have holes.
4. Line a loaf pan with parchment paper.  Cut your paper to be equal to the long side of the pan and had enough length to overhang the sides.  It does not need to cover the sort ends so to speak.  The paper will allow your meat to release from the pan easier when you go to smoke the meat. 
5. Place your meat into the lined loaf pan.
6. Punch the meat down to remove any last air pockets then using a spatula you can flatten/smooth out the top of the meat. 
7. Cover with plastic wrap and place in refrigerator over night or for at least one hour.
8. Pre-heat smoker or oven to 350F – Can also be done on a broiler pan or  baking sheet in the Oven.
9. Remove meat from loaf pan and place on the smoker.  Discard the parchment paper.
10. Smoke (or roast if cooking in oven – flip the meat mid way to ensure even cooking) until it reaches an internal temperature of 160F – about 60-90 mins
11. While meat is cooking – whisk sweetened condensed milk, garlic powder and vinegar in a small bowl until well blended.  Cover and place in refrigerator.
12. Remove Donair meat and allow to cool 20-30 mins. 
13. Slice the meat using a meat slicer or sharp knife.  About 1/8” thickness is good
14. Sautee meat in a large frying pan until browned (only using as much as you plan to use).
15. While meat is cooking, you can place pitas in a single layer on top of the meat to warm them (flipping occasionally).
16. Once the meat is browned and the pitas are warm, place the meat on the pita, top with chopped tomatoes, chopped white onion and the donair sauce.
17. For the authentic experience, you can serve the donair wrapped in foil with a side of napkins.
18. Enjoy!