I would have added this onto my latest leg of lamb post, but we all know how Smokin hates us ripping off threads. We make a garlic bread that is very good and offer it up for those looking to make a side dish for the great smoking we're doing with our Cookshacks.
Take a baguette...french or sourdough (we prefer sourdough. Unlike other breads, it's lower on the glycemic index). Section the baguette in quarters or fifths, then slice each piece in half. Apply butter liberally to each slice, lightly sprinkle with oregano, add procopious amounts of garlic granules, and sprinkle fairly heavily with 4 way cheese. Set the bread under the broiler until the cheese melts and begins to brown.
Here's the picture of a couple slices with the lamb we smoked yesterday:
Tasty. Simple. We have it quite often with anything off the smoker. This might taste fairly good made in a FE 100 or such.