Name: Meat Cone aka YEE-RO Part 2
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Greek
Ingredients: SIGNATURE SELECTS Balsamic Vinegar; Dynasty Japanese Style Bread Crumbs, Rice Panko; SIGNATURE SELECTS Vinegar, Red Wine; McCormick® Culinary Dehydrated Chopped Onion; Open Nature Grass Fed Frenched Rack Of Lamb; MMD 80% Lean 20% Fat Ground Beef Patties

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Mix all ingredients together thoroughly. Place the mixture into a piping bag to help form it into a cone shape. Freeze the formed meat cone overnight or for a minimum of 6 hours. Cook the meat cone on a trompo or in a loaf pan if preferred for an easier method. Grill at 300-325°F on a wood pellet grill (like a Traeger). Once the outside begins to get crispy, after approximately 30-40 minutes, slice off the outer layer for your first serving. You can continue cooking and slicing, or cook the meat to an internal temperature of 160°F if desired.

Meat Cone aka YEE-RO Part 2

Serves 6

15 mins prep

60 mins cook

75 mins total

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