Bubba's Bar 'n' Grill

Full Version: Smoking with tea
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I've heard this is an Asian/Chinese technique, has anyone ever smoked with tea leaves before?
Back when I was younger .... but I never inhaled.... Oh wait you are speaking of cooking, yes? I have not heard of this but I definitely will follow this thread... someone here will know, these here fellers and ladies are pretty smart!
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Dude, don't mind if I do! Big Grin
We've marinated with tea, but not smoked.
Several years ago the hubby saw a cooking show that featured smoked Peking Duck and he thought, "Why couldn't I do that with a turkey?" The smoke elements included black tea, cinnamon stick and star anise. For the tea, I think he ended up buying just garden-variety tea bags of Darjeeling or Ceylon and cut them open to mix the loose tea with the other ingredients. We have an electric smoker, which has a small shallow pan with a cover that you put your smoke elements (wood chips, spices, etc) in and place in a rack above the coils.

I don't know the measurements he ended up using (he usually smokes a 16-18lb bird, so I'm guessin' the amount was "a lot"), but I do remember that there was a distinctive tea flavor to the finished meat, almost a refreshing sensation on the palate. I'm not sure how often he had to change out the smoke elements, though.

[Now....was somebody passin' the kouchie 'pon the left hand side....? Tongue]
Thank you all for the comments, I've come across a few recipes and ideas, I going to try a couple of them, and keep you posted.


(02-02-2012 07:34 PM)burma.girl Wrote: [ -> ]Several years ago the hubby saw a cooking show that featured smoked Peking Duck and he thought, "Why couldn't I do that with a turkey?" The smoke elements included black tea, cinnamon stick and star anise. For the tea, I think he ended up buying just garden-variety tea bags of Darjeeling or Ceylon and cut them open to mix the loose tea with the other ingredients. We have an electric smoker, which has a small shallow pan with a cover that you put your smoke elements (wood chips, spices, etc) in and place in a rack above the coils.

I don't know the measurements he ended up using (he usually smokes a 16-18lb bird, so I'm guessin' the amount was "a lot"), but I do remember that there was a distinctive tea flavor to the finished meat, almost a refreshing sensation on the palate. I'm not sure how often he had to change out the smoke elements, though.

[Now....was somebody passin' the kouchie 'pon the left hand side....? Tongue]
I tried it with rib-lets, worked OK I think next time I will modify it a little...all in all not much to write about
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