Who’s up for summer barbecues this season? We don’t have a backyard at home but have set up a small grill on the terrace because there is nothing like grills and barbecues on balmy summer evenings. Coupled with a few pitchers of iced teas and an assortment of small bites, barbecues always turn into a fun impromptu party.
Recently, I’ve made it my agenda to experiment with all the tea I’ve been drinking. There are so many interesting flavors that it’s a crime to just use them to make tea, if you know what I mean. I’ve tried poaching with tea because it has such a lovely aroma, smoking meat because tea leaves were just made for it, and also developing meat rubs.
We were so happy with a tea rub I recently made that I had to share a recipe here. It’s incredibly easy to make as long as you have all the ingredients on hand, and you can use it like you would any spice rub. Though I have to say that it goes best with red meats. Make ahead and store in an airtight container and it’ll last you a month.
If you are planning your next barbecue, make sure to try out this aromatic barbecue spice tea rub.
Barbecue Spice Tea Rub
A fragrant barbecue spice rub made with superior Darjeeling black tea leaves that adds a beautiful smokiness to meats for grilling and can be used as a marinade.
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- 1/4 cup Darjeeling Classic Summer Chinary Black
- 2 inch cinnamon stick
- 5 cloves
- 1/2 teaspoon peppercorns
- 1 teaspoon Himalayan pink salt
- 2-3 whole dried red chilies
- In a spice blender, blend together tea leaves, cinnamon, cloves and peppercorns to a coarse powder.
- Add salt and chilies and pulse a few times till everything is blended and the rub is still coarse to touch.
- Store in an air tight container till ready to use.
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