Blog

Recipes: Tea Steak Rub and Tea Smoked Chicken
Image from pxfuel.

Recipes: Tea Steak Rub and Tea Smoked Chicken

Summer is just around the corner, which means it’s time to kick off grilling season. Treat your friends and family with these great variations on traditional grilling recipes.

Use loose leaf tea to bring out some delicious and exciting new flavors in steaks and smoked chicken.

Steak Rub

Lapsang Souchong Chinese Black Tea
Affectionately called ‘campfire tea’, Lapsang Souchong has a balance between the smoke and tea tones that is not overwhelming.

This recipe uses Lapsang Souchong, a traditional Chinese black tea that is dried over a pine fire.

Covers 2 (16-ounce) steaks.

Ingredients:

  • 3 Tbsp. ground Lapsang Souchong or other dry black tea
  • 2 Tbsp. fresh cracked black pepper
  • 1 Tbsp. all purpose flour
  • 3 Tbsp. sea salt
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano

Directions:

  1. Combine all ingredients in a bowl.
  2. Rub the mixture into both sides of your steak, lamb, or other hearty meats prior to grilling.
  3. Enjoy!

Tea-Smoked Chicken

China Breakfast - Organic Black Tea
This organic China Breakfast tea is a touch sweet and smooth, while still having a rich maltiness that makes it great for cooking.

You don’t need a grill to enjoy flavorful meats. This recipe smokes tea in a wok to recreate the flavor of an open fire.

Makes 4 servings

Ingredients:

  • 1 Tbsp. peppercorns
  • 2-1/2 tsp. coarse salt
  • 1 (3- to 3 1/2-pound) whole chicken
  • 1/4 cup loose leaf Chinese black tea
  • 2 Tbsp. packed dark brown sugar
  • Asian sesame oil

Directions:

  1. Toast the peppercorns in a small skillet for 5 minutes, shaking pan to avoid burning. After peppercorns cool, crush them with a mortar and pestle or spice grinder, then grind in the salt.
  2. Rub the peppercorn mixture on the inside and outside of the chicken, then place the chicken breast side up in a large steamer set over boiling water. Cook until the chicken reaches an internal temperature of 165°F.
  3. As the chicken is cooking, cover the inside of wok and the lid with aluminum foil. Add tea and brown sugar to the wok and combine. Place a rack in the wok and place chicken on it, breast side up.
  4. Place the covered wok over high heat and cook the chicken about 6 minutes. You will see smoke beginning to come out of the wok. Flip the chicken and smoke another 6 minutes.
  5. Remove the chicken from heat and let it sit, covered, for 15 minutes.
  6. When you are ready to dine, brush the chicken lightly with oil, slice, and serve.

Leave a Reply

Close Menu