Ingredients Jump to Instructions ↓

  1. 2 table spoons raw brown sugar

  2. 1 tablespoon brown sugar

  3. 4 whole cloves Tea leaves from

  4. 2 Earl Grey tea bags, removed from packets

Instructions Jump to Ingredients ↑

  1. Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to form a circle the fits in the bottom of your Dutch oven – in our case, a foil saucer approximately 5 inches in diameter. When the edge is rolled to about 1 inch high. Stop and flatten it. Then, depress the center to hold the smoke ingredients.

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

  3. Brush a steamer platform with olive oil and place you protein into it. Then place the whole thing into the Dutch oven. Chicken takes about 11 minutes to cook by this method.


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