Tea for Smoking Meats?
Anyone have experience with using tea to smoke meats?
I have been burning through winter Oolong like its my job making iced tea. Have started to dry out leaves and save them.
Thinking to tea smoke/roast a turkey breast on the grill. Have done it before with various woods, nut shells, but zero experience with tea.
Sounds amazing. Sorry I don’t have any recommendations or suggestions and have no experience with smoking meats but I DO have experience in eating them so I’m definitely going to check back here and see what others say.
What about Lapsang Souchong? Wow did I spell that right the first try? Sweet!
The usual Chinese way is to use (uncooked) rice, brown sugar, and dry tea leaves. Lots of recipes and videos online. I imagine that using a smoked or smokey tea would be kind of redundant in this case, but I’d definitely avoid using something expensive (not sure if dried out spent leaves will work, though I can’t think of a good reason they wouldn’t).
Vegetarians can, of course, smoke pressed tofu, vegetarian duck, or wheat gluten, which is also pretty tasty.