Smokin! On my stove top.

A friend of mine recently left me a FB message with a tantalizing insight into his diner menu… tea-rubbed tenderloin, beer potatoes, and spinach salad.  (Thanks, Evan, for the mouth-watering visions that danced across my palate!)

Anyway, it was his tea-rubbed tenderloin that got me thinking about all the wonderful options for using tea as a flavoring agent.  Its been years since I’ve played around with tea-smoked duck.  And, since Evan’s message, I’ve had a killer craving for a tasty tea-smoked fish.  But it’s October. And, it’s Portland.  So, unless I’m prepared to crouch outside next to my portable grill with an umbrella, I’ll need a back-up plan for smoking.

Now, I could go out and spend 40 – 50 bucks on a brand new stove top smoker.  But why would I do that when I’ve already got a wok?

Jill Santopietro blogged about transforming an everyday wok into a stove top smoker.  She’s also posted a helpful video demonstrating easy to follow steps for stove top smoked ribs.

The Kitchen Butterfly blog offers Four quick facts about Tea-smoking

  1. It is a Chinese Technique, also known as wok-smoking
  2. You don’t need a BBQ…you can do it perfectly on the stove-top
  3. Traditionally, the ’smoke’ is created by mixing raw rice, sugar, Jasmine tea leaves and Star Anise and heating it up till smoking
  4. It could result in a very smoky kitchen so ensure all windows are wide open and your extractor is on!

Mmmm! Let the smoking begin!

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