my hubby & i have a new-found friend whom we'd like to introduce to you as, "old smokey," and after only 2 go-arounds w/ our new buddy, i think i can vouch for both of us when i say we're completely smitten.
so early saturday, we got our boneless lamb roast all rubby-dubbed-dubbed w/ a dry rub we picked up in kauai, hawaii (one of "the best" dry rubs i've came across)...but you can use any kind of dry rub you want, really. after the rub-down, my man took our lamb out to old smokey, whom looked after our little lamb roast for the next 5-6 hours or so.
muchas gracias old smokey!
recipe: serves 4-6
lamb taco ingredients
~4 lb. lamb roast, smoked
dry rub
la tortilla factory tortillas (our fave brand), warmed
*taco toppings of your choosing
smoked corn & refried black beans ingredients
4 ears of corn, smoked for approx. 2 hours
ancho chili powder
evoo
s&p
humboldt fog goat cheese, crumbled
1 can refried black beans
fresh garlic, minced
red onion, minced
fresh jalapeño, minced
red bell pepper, diced
fresh cilantro, chopped
evoo
s&p
non-fat plain greek yogurt
smoke the corn cobs for approx. 2 hours, and then let cool and cut off the cob while standing it up in a bowl (for easier cleanup). add the next 3 ingredients, mix to combine and then top w/ goat cheese (or any cheese you prefer).
add garlic, onion, peppers, cilantro and s&p to a saucepan over med heat coated w/ a little evoo. cook until tender, and then add in the refried black beans and cook until warmed completely through. top beans w/ greek yogurt when plating, if desired.
as for the homemade margs......sorry, it's a family-secret recipe......and damn, they sure as tasty!
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