This flattens a marinated whole duck so it smokes and cooks in a short time in the barbecue.Serves well with roasted miniature potatoes and shallots, mushrooms, and sprouts.An expensive gourmet dinner for four, but the trimmings, duck fat and carcass make four more free duck soup wild rice dinners, eight dinners from one duck.#GoldenApron23

In the air fryer oven. Safe, quick and convenient. For the smoke, I used loose tea and hardwood pellets in a metal cup on lower rack of my air fryer oven.Shallots are a tea smoked delicacy, taste great warm or cold. Mild when smoked whole, pungent when smoked in slices.I smoke the shallots whole, then slice and microwave a minute to bring out the sweetness. I smoke them with the whole chicken livers on the same tray on upper rack.Pair with pickled green mangos in pepper oil. Make great weekend snacks.#GlobalApron

If you are have ever tried a smoked chinese tea called Lapsong Souchong, imagine how delicious that flavor is on smoked bacon. You can use a grill or barbecue to “tea smoke” bacon.You only need a small charcoal and tea fire. Smoke 6 - 12 hours in a handwarm grill, 165F degrees. Tea and bacon are a perfect match of smoke flavors. String the bacon in the smoke pipe to hang and smoke, or lay on griddle with top closed.

Pork sausages are usually 20% fat. Tea sausages are 33 % fat and are made from the most valuable parts of the porkmeat, the hams and the bacon. Served on toast and crackers and bread. An expensive delicacy, like french pâte.Here is how to make these at home in your food processor. Tea sausage stuffing is made with rum and blackberry syrup. It was served during high tea as a special treat. Hence the name. German high tea snack servers have bread rolls with sausage, fish, shrimp and pickled vegetables on the bottom, cakes with fruit in the center and sweet muffins with candy on the top.#GlobalApron

Our supermarket gave away whole fresh turkeys for this Thanksgiving, and I got a twenty pounder. Usually , that is too big to roast in the oven, the breasts dry out before the legs are done. So I cold smoked this fresh turkey outside on the barbecue. Came out perfectly done.Made 40 portions of sliced smoked meat and 11 cups of gravy. Freezes well. Great cold for salads, lunches, sandwiches, and reheated with gravy for dinner. The leftover turkey carcass makes a delicious turkey cabbage roll soup dinner for four.#GlobalApron

This recipe turns mild proteins like turkey breast into a tangy lemony exotic dish using a whole tamarind pod for a sweet and sour flavor.

I posted the traditional five day farm method of making smoked pork tea sausages in here a few weeks back.There is also a quick instant recipe for small quantities of tea sausage spread if you have a food processor or blender. No grinding, stuffing, curing and smoking needed. Fresh for a week in the fridge, covered in olive oil. Fresh for a month in the freezer, covered in olive oil.

This turkey breast was the best we have had smoked,. Turkey can end up dry if your not careful to take it out and wrap it before it's cooked completely through.We took it out at an internal temperature of 150, wrapped it well and the ambient heat cooked it to perfection, it was so juicy and tender. The spice rub is spicy, so if you want it milder decrease the sriracha and black pepper some.

You can make lots of mild turkey gravy from the turkey trim, organs, wingtips, and backbone, and it freezes well. Plus you get to eat the whole bird. I usually post this recipe when making turkey, but since you can make it just as well from leftovers and turkey carcass, here it is for reference. Freezes well all year.#GlobalApron

Our Mexican neighbors make the best chocolate sauces for meat and other dinner dishes in the world, called mole sauces, and our supermarkets carry inexpensive but bland frozen turkeys, an opportunity to combine the two and spice up a turkey.If you stew turkey in tangy chocolate sauce in a traditional cast iron pot, the frozen ones will become just as juicy and delicious as if you went out in the spring hunting season for wild turkeys and brought one home. Sweet and spicy, gamey and juicy, not dry at all.This mole sauce is my copy of the Pelayo family “ pollo en mole” sauce from Fruitvale Avenue, Oakland.

Mild meaty turkey legs retain delicate flavors like lavender oil, rose water, thyme, lemon zest and honey when marinated and then grilled just enough. This oil, honey and balsamic marinade creates a crispy crust with juicy meat inside. If you dont have these specialty items, see my recipes in here how to make your own simple lavender oil, rose water and balsamic vinegar.

I ordered twenty tea plant seeds three years ago and now have nineteen handsome windowsill Ding Dong Oolong Taiwanese Teaplants.Ready to be planted outdoors on the east side of the house against the wall, under the eaves, frost protected.I am building raised wall planter boxes with soil that is suitable for tea bushes, California rose bushes and Makrut Peroek citrus lime bushes as compagnions. We have grown Russian Soshi Black Tea before elsewhere in the garden, but a night frost killed the bushes.Here is the first cup of this Oolong tea. Tastes like the real thing, but fresher. You can make green, red, or black tea from the leaves depending how you roll and dry them.If you can grow Camelias outside, you can grow tea. Plant in ten gallon grow bags with handles to move indoors if you have nightfrost.