Smoked poultry or fish are seen often in Asian cuisines, while in the west, particularly America, meat is more often smoked.
I enjoy using Tea Smoked Salts as finishing salts where a pinch can really bring together the flavor and aromatic components of your dish.
Smoking with tea leaves is not that different from classic wood chip smoking, and in fact tea leaves and wood chips work beautifully together.
Pork takes particularly well to smoking techniques, especially those that are preceded by brining.
This Italian holiday classic is incredibly moist and more tender than you will believe. Although the hands on time is not long, you’ll want to plan two days ahead to tea brine your pork belly overnight, then rub it with tea, herbs and spices and allow to sit another night before slowly roasting.
Space on the grill is at a premium when entertaining a crowd so rather than a long slow grilling over indirect heat tea-braise your baby back ribs and then quickly finish on the grill!
This recipe is from Culinary Tea by Cynthia Gold and Lise Stern. These wings, one of my absolute favorite things […]