How to make the authentic Halifax Donair

[@brenthamilton1381]

I am introducing South Carolinians to Canadian food. Your channel is great for this purpose! I miss a lot of the regional food, especially English style fish and chips from the area i grew up in!

[@CarnivoreConfidential]

Awesome! Thank you!

[@jefflee622]

Been to the Milton location and it's awesome! This DIY is good too but nothing beats store bought!

[@CarnivoreConfidential]

The best!

[@jfirth2491]

Halifax donair in milton and burlington sucks.. Better off making your own

[@jamesbullen2920]

Looks pretty authentic to me!

[@CarnivoreConfidential]

Being an East Coaster, that means a lot ... thx James 🙂

[@dizziechef9502]

My friend in Nova Scotia makes it. It’s wonderful. I’m going to use lamb and beef or maybe lamb and pork. Or as you did,all three

[@CarnivoreConfidential]

Cheers ... stay hungry friend 😀

[@SeekingSerpent6]

That was great! Thank U.

[@CarnivoreConfidential]

Give it a try ... 🙂

[@SeekingSerpent6]

@@CarnivoreConfidential Thinking on it!

[@gregbobyn1092]

Wow Doug I will stay hungry brother. We are making that after Easter weekend! Wonder how the green egg would affect the baking portion? A lot better than Big Slice after a night out cheers from Cowberry.

[@CarnivoreConfidential]

Great idea

[@stephensalt6229]

There is one in Burlington too! Been to both!

[@CarnivoreConfidential]

They are Brothers-in-law

[@daveh3754]

Doug, I want to make lamb kebob like at a Greek restaurant. Which part of the lamb would be best to buy for that. (Not chewy)

[@CarnivoreConfidential]

Buy a boneless Lamb leg and cut it up ... you won't be disappointed. Let me know how you make out. 🙂

[@daveh3754]

It was stellar. Was on sale, partially why was asking, so it was good timing. It was even flavored already. I added my own things to it of course because only the outside was spiced before chopping it up. One thing I learned though is to cut bigger size chunks next time. Or take them off sooner. BBQ dried it out too fast. Still tender though. I was looking for a meat that wouldn't be chewy, spit it out kind of thing. And you nailed it. I've always used lamb chops for this and it costs a fortune and was probably not the right method anyway. Thanks for the tip, I look forward to the rest of these along the way. I skewered around 30

[@CarnivoreConfidential]

Awesome

[@MrMikeore]

@DougieDee...thanks - that looks like fun!!!

[@CarnivoreConfidential]

Try it ... SOOOOOOO GOOOOOD !!!

[@GaryLum]

I've never heard of one of these. Most doner kebabs I've eaten have lamb meat. The sweet condensed milk for the sauce surprised me.

[@CarnivoreConfidential]

The 1st time I tried it, I have to admit ... I was prepared for the traditional Tzatziki so ... the sweet sauce took me aback. But ... now, oh my ... my mouth waters at the thought. Give it a try Dr Gary and let me know what you think ...

[@stephensalt6229]

All due respect...same horse different jockey...the jockey can make all the difference...but your recipe and video is great.

[@CarnivoreConfidential]

Thanks for watching

[@erickincaid9779]

Loved the video, man, but maybe screw in a lightbulb.

[@CarnivoreConfidential]

Thanks for your support Eric ... yes ... I'm still fairly new to all of this. Back when I made this video, it wasn't until I started to edit the rushes, I realized I forgot to turn on my lights, and the damage was already done. Sorry buddy. Stay hungry :)

[@erickincaid9779]

@@CarnivoreConfidential no worries, mate. I'll be checking out some more of your videos!

[@peggymacmichael9788]

Delish

[@CarnivoreConfidential]

thx for dropping by :)

[@jfirth2491]

Born and raised in Halifax and nobody uses sweetened condensed milk. 2% carnation milk is better. Way less sweeter use less sugar

[@CarnivoreConfidential]

Thx for the tip ... I'll try that next time ...

[@erinjoy5625]

Yup, that's what I use and I live, and Frm Halifax

[@Raztax]

The only places that I have found in Halifax that use condensed milk are franchises like Greco. Evaporated milk makes a much better sauce imo.

[@Puglover130]

That sweetened condensed milk looks way more brown than usual. I thought you grabbed a can of dulce de lèche by mistake , or that you had previously turned it into dulce de lèche and didn’t mark the can . People are squawking about evaporated milk but I disagree. Evaporated milk is too light in colour and way too thin. Condensed milk is the proper one to use.

[@CarnivoreConfidential]

Thx for your input ... stay hungry :)

[@dizziechef9502]

Give us your written recipe. Make it easier on us. How much to add in the recipe. Hmmm makes me mad. Going and moving on. Thumbs down. No recipe

[@CarnivoreConfidential]

Sorry Dizzie ... I'm still pretty new at this. You can always "pause" the video and write down what I'm saying ... I DID give you a detailed ingredient list. I'll try to do better next time ...

[@dizziechef9502]

@@CarnivoreConfidential I did write it down. Looking forward to making it. TY