From the rolling tea plantations…
…to your own backyard grilling?
I mean, why not?
It depends, of course, on the type of tea you choose to prepare your succulent grilled meats. The tea that you choose has to be able to stand up to the smoke and the spices you put into your favourite barbecue sauce recipe.
My go-to-tea for grilling meats? One of my favourites – Lapsang Souchong.
Here are some ingredients:
5 tbsp. finely ground Lapsang Souchong leaves
5 crushed dried chilis
1/4 cup brown sugar
3 tbsp. worcestershire sauce
2 small cans crushed diced tomatoes
2 cinnamon sticks
3 dried bay leaves
3 whole cloves, finely ground
1 tbsp. black peppercorns
1 tbsp. finely minced garlic
1 can of San Pellegrino Limonata (I know, I know – it’s strange – but it works. Something about the fizz and the lemon and the sugar… it tenderizes the meat!)
…and some meat of your choice. I like to use pork chops for this, with a moderate amount of fat (not too much, just enough). Ribs would be a lovely option too!
I usually do not measure my ingredients; I eyeball them. The above is really just a basic idea of the proportions you will be using for this marinade and glaze. Before you add the liquid to the meat, give it a taste. If the marinade tastes great to you, it will taste amazing on your meat of choice. I also like to season the marinade with soy sauce instead of salt. Again, adjust according to taste.
Mix all the spices together – wet with dry. Reserve half of it and set aside. Take the other half and immerse your meat in the mixture. Cover the meat mixture with plastic wrap and let it marinade in the fridge for at least 24 hours.
Meanwhile, take the reserved half and boil it down until it has a thick and syrupy consistency. Wait for the mixture to boil before reducing it to a medium heat and let it reduce that way. Set aside for glazing your chops or ribs or chicken the next day!
Tip: Make sure you bring your meat to room temperature before putting on the grill! You want your meat to cook evenly, and if your meat’s core temperature is still cold when it hits the grill, you may end up with a charred skin, but a somewhat raw center… Not a very appetizing way to start your barbecue season.
Here’s to a glorious May long weekend, everyone!