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So I got really faded yesterday and decided to use the Peach Cider my mom gifted me in a BBQ Sauce. What transpired was a completely loony and awesome recipe that I doubt I'll ever be able to replicate, but from my memory it went something like this:
Ingredients: Bacon, Vidalia Onion, Peach...
So I am a big fan of dark, earthy black tea and also a fan of smoked meat, so its only natural that I eventually would come to ponder this question...
Has anyone ever tried making a rub out of ground Lapsang Souchong tea leaves? For those unfamiliar it is a chinese black tea, which is smoked...
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