This week we’d like to share how you can use tea in your barbecue. Nope, that wasn’t a typo!
‘Smoking’ food with tea leaves is an ancient Chinese tradition originally used as a way to preserve foods in warmer regions. Since then, it has evolved to become a popular way to flavor meat dishes. Tea leaves release an aromatic smoke, gently scenting grilled meats.
Here are a few tips for creating a tea smoking packet for your grill:
- Poultry and seafood pick up tea flavors particularly well. Try tea-smoked chicken, salmon or shrimp for starters.
- Mix together equal parts loose leaf tea, brown sugar and rice, about 1/2 cup of each per packet.
- You can add other spices and seasonings as well, such as star anise, cinnamon, cumin, coriander, fennel and orange zest.
- Fold your mixture loosely into a square foil packet, leaving ventilation to allow the smoke to escape.
- Arrange your food so it is not directly over the smoking packet. This lets the
smoke infuse your meat without getting too strong.
See more tips on tea smoking in this article at FineCooking.com.
Try these teas with your next barbecue:
The artfully curled leaves of this nutty green tea release a pleasant, full-bodied astringency.
Fragrant jasmine blossoms infuse this green tea with an intoxicating aroma and nectar-like sweetness.
Rich, earthy notes hint at espresso and roasted chestnuts, then soften into a delicate honeyed finish.