Recipe - Basic Recipe For A Tea Smoke

ENOUGH SMOKE FOR 4
CHICKEN BREAST
2 tablespoon Raw brown rice
1 tablespoon Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
tea bags, removed from
packets
One fourth teaspoon Olive oil
2 6oz boneless skinless
chicken breasts

Take 3 sheets of heavyduty aluminum foil 15 inches square and start
rolling the edges under to from a circle that fits in the bottom of your
Dutch oven in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch high, stop and flatten
it. Then, depress the center to hold the smoke ingredients.

In the depression of the aluminum foil saucer first sprinkle the rice, then
the sugar, cloves and the contents of the tea bags. The order of
ingredients is very important. Place the foil dish in Dutch oven, cover
tightly and cook over high heat until ingredients in the foil start smoking
~ about 5 minutes.

Brush a steamer platform with the olive oil. Place the chicken on
platform, skinned side up. Put into Dutch oven over the smoke ingredients,
cover and continue smoking over high heat until done about 11 minutes.

Graham Kerrs MiniMax cookbook, page 74 Submitted By WCRAFT@IX.NETCOM.COM
(WILLIAM CRAFT) On 062295; 0609

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini