Recipe - Stove Top Smoking

LIGHT TEA SMOKING MIXTURE
1/3 cup Long grain rice
2 tablespoon Loose black ( Ceylon or
Darjeeling) tea
2 tablespoon Brown sugar

STRONG TEA SMOKING MIXTURE
One half cup Long grain rice
One fourth cup Loose black ( Ceylon or
Darjeeling) tea
3 tablespoon Brown sugar

Here is a technique described in the latest 'Food & Wine". (3/97)

This is the Chinese method of wok smoking. All you need is a wok or old
aluminun pot with a well fitting cover, a cake rack, lots of aluminum foil,
and a smoking mixture of ordinary rice, tea and brown sugar. Sometimes
aromatics like chile peppers are added. (I'll bet that clears the room out
in a hurry.)

Many foods take well to this treatment. The biggest successes are with
cheese, which really picks up a rich roasted flavor and practically melts.
Serve it like a dip with bread. You can also smoke chicken, duck, and
sausages to have on hand for instant meals. The flavor only gets better
over time. One way of entertaining is to set out drinks and smoked cheese
and shrimp to eat while they are still warm and delectable.

The author uses two mixtures. Quickburning yet fragrant, the light mixture
gives a smokey flavor to foods that don't need to be cooked through. The
strong mixture, which lasts up to 30 minutes, smokes and cooks food. The
method is identical for both.

Basic Wok Smoking Method: Combine ingredients in a bowl. Line a 1214 inch
wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture
in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture.

Set wok over moderate heat until thin streams of smoke begin to rise.
Arrange food to be smoked on rack in a single layer and place cover on wok.
Crimp the foil all around the lid to completely seal the wok.

See recipes for Smoked Cheese, Smoked Chicken Breast, Smoked Shrimp, Smoked
MolassesCured Duck Breasts, Smoked Sausages and Smoked Acorn Squash.

Posted to bbqdigest Digest V97 #005 by "Kit Anderson" kit@maine.com on
Feb 15, 1997.