When you think of tea in summertime, you might just think of a nice iced tea to drink while eating your barbecue, but did you know that you can incorporate tea into your summer cooking as well?
There are three simple ways to incorporate tea into your barbecue:
Include it in your rub recipe.
Grind your tea leaves finely with a spice grinder or mortar and pestle, and combine with your favorite rub ingredients such as brown sugar, cayenne pepper, paprika, garlic, salt, or rosemary. Tea has tenderizing effects, so more than just the flavor will be impacted by using tea leaves!
If you like a particularly smoky piece of meat, we recommend using our Lapsang Souchong, a black tea that is smoked over pine logs, creating a delicious pine smoky aroma and flavor. Earl Grey is also a popular option.
Incorporate it in your marinade
Concentrate your tea, then add complementary spices to round your marinade before soaking your meat. For example, to include Earl Grey in your marinade, steep 2 Tablespoons of our organic loose leaf Earl Grey in 12oz water for 3-5 minutes. We find the bergamot flavor of the Earl Grey mixes well with beef and pork. Consider using a floral tea marinade for your chicken dishes – the Midnight blend includes lavender and lemongrass which will pair well with rosemary.
Smoke your barbecue with tea.
Either pour concentrated brewed tea directly onto the coals, or use leftover tea leaves scattered over the coals before smoking your meat. We love using teas with cinnamon (especially finely ground chai) to include in smoked recipes. Our Cinnamon Spice combines black tea with cinnamon and clove in a strong blend. Try our Bengali Chai for a mix of cardamom and cinnamon with a black tea base.