Tea smoked duck and short rib pastrami

[Bumper]

A couple of ducks ready to go into the PBC this afternoon using Steven Raichlen's recipe, and some short rib pastrami underway with a nice brine, a variation on meatheads with some cherry wood smoked cayenne and juniper berries instead of allspice

[customtrim]

Wow looks and sounds impressive

[Jerod Broussard]

Yummy!

I'm thinking of doing some pastrami with some country style ribs off the chuck roast. Sous vide them dudes after the smoke.

[Bumper]

Yummy!

I'm thinking of doing some pastrami with some country style ribs off the chuck roast. Sous vide them dudes after the smoke.

First time doing them, and have been hanging out to try them since I came across the recipe here. Yep sous vide rather than steam is the go here too. Think I will smoke the ribs with some cherry wood and black wattle chunks (an Australian timber good for smoking).

[Thunder77]

I want to see how that duck turned out!!

[cgrover60]

Nice to see we're not just flopping turkeys here at AR. Best share the results Bumper.

[Michael Brinton]

Awesome cook! Can't wait to see the results.

[GadjetGriller]

So do you use actual tea leaves to smoke with? I herd of that (I think) but on like stove top smokers for quick smokes. If so what kind of Tea? this sounds cool would like to try it!! is it in Steven Raichlen's book or web site? oh and it looks wonderful!!

[Bumper]

Yes it did a bit before it burned off. Not sure if it will add much but will try and taste for roasted rice. Sorry, posted recipe in my first post cook photo, should have put it in OP.

[Bumper]

Update re rice - Seemed to add a little roundness to the flavour, a bit like a grain or malt in a beer.

[GadjetGriller]

Nice Now I diffidently am gonna try!! (just gotta find the Ducks lol)

[Bumper]

Duck just off the PBC. Damn you need to dodge the tea sugar cinammon anise etc smoking mix quick once you throw it in! My wife had some out of date chocolate tea, so the first 20 minutes of the cook were the most incredible chocolate and spice aromas (once the lid was on). Resting now, cut shots to come. A couple of bourbons and a few lid adjustments along the way, but looks and smells amazing. Bonus points for the folk who noticed my pre-cook hooks were out - needed reversal... sorry should have posted the link for the recipe in the first post. http://barbecuebible.com/recipe/tea-...arbecue-sauce/

[Bumper]

And a duck breast shot. Keeping the carcasses to make stock tomorrow for laksa.

[Thunder77]

That looks beautiful Bumper!

[GadjetGriller]

Looks wonderful!! (Very nice photo as well!)

[Obi-Dan]

That looks great. You're inspiring me.

[dtassinari]

Wow! That looks amazing!

[Henrik]

Cool post and recipe! I've been doing some tea experiments previously, but then I used black tea as a rub. Not to smoke with. Need to try that. I rubbed a salmon with lapsang souchong. I call it 'leather tea', since it reaks of tar. Pretty darn good. But: the rub needs improvement, didn't work out of the box, so to speak.

Again, great idea to use other things than wood to smoke with, and those ducks look lovely!

[Bumper]

The tea as a smoke really comes through, even against the cherry wood. Lapsong, damn, that is some serious tea right there!!

[Thunder77]

Lapsong from Adagio Teas is one of my favorites. Not smoked to a jerky-like consistency.

[Jeff_Carley]

how did you incorporate the tea into your coals. did you use just a few bags or did you really load it up? My main concern is how potent the tea came off vs how much tea you had to use. I know that certain tea types will most likely be more aromatic than others. just curious. Great idea, using tea! And your birds look amazing!

[Bumper]

Sorry for the delay, no the recipe calls for 1/2 a cup from memory, so all the smoking ingredients are tossed in together at the beginning.

[Jeff_Carley]

fantastic. i did some research after this post. Cant wait to fiddle with it. Thanks