Feb. 10, 2015 | By Jeremy Harvey
Enjoy Fine Dining in a Taco at Savannah’s Blowin’ Smoke Southern Cantina (Video and Recipe)
Go “Back of the House” with Chef Neil Youngblood at Blowin’ Smoke Southern Cantina. Follow along with Chef Neil as he prepares their signature Smoked Beef Brisket Gyro Taco. It’s ‘fine dining in a taco!”. Learn the secret to great barbecue at Blowin’ Smoke: smoking with pecan wood (shhhh! don’t tell!). They also source locally from Savannah River Farms, GA Buffalo, Flat Creek Lodge and Southern Swiss Dairy. And having tacos at Blowin’ Smoke is a great experience with their cool, casual al fresco dining. Along with tacos, they offer creative cocktails, salads, soups, sandwiches and more, all with a Southwestern influence.
Named “A Best American City for Foodies” by Condé Nast Traveler, Savannah’s foodie scene offers a great incentive to extend your stay as you explore and experience these “hidden culinary gems.” Plan your getaway today!
This video is the second of a 3-part series where we go “Back of the House” with Savannah chefs as they showcase their craft and create one of their signature dishes. Bon Appetit!
Visit Blowin’ Smoke Southern Cantina at 1611 Habersham Street, Savannah and online at http://www.blowinsmokesavannah.com.
RECIPE: Smoked Beef Brisket Gyro Taco
Warm sliced brisket in sautée pan with beef stock
Gently warm tortillas
Place greens in tortillas
Place warmed brisket in tortillas
Ladle Tzatziki sauce over brisket (see recipe below)
Place sautéed peppers, onions and cheese on top
Garnish with fresh chopped cilantro
RECIPE: Cantina Tzatziki
1/2 Cup sour cream
1 cucumber, finely chopped
2 cloves garlic, minced
1/4 bunch cilantro, finely chopped
Salt and pepper to taste
Place all ingredients in a food processor and pulse until combined and smooth
RECIPE: Brisket/Beef Rib Rub
8 cups brown sugar
2 1/2 cups paprika
1/2 cup salt
1/2 cup granulated garlic (dried)
1 1/2 cups oregano (dried)
1 cup ground black pepper
1 cup mesquite seasoning
1 cup chili powder
Sift all together to separate clumps and store in an air tight container