Sweet Tea Barbecue
I always joke with my Southern mom that her sweet tea is more like a syrup. Then I thought, what if I replace the molasses in my BBQ recipe with sweet tea? Well, it worked! Scott Meeks, Create Cooking Challenge: Easy Peasy Grand Prize winner, MPT viewer
Recipe Ingredients
- - Strongly brewed tea (I steep 9 black tea bags with 12 ounces of hot water to get the tea with the absolute MOST kick)
- - 1 bottle of chili sauce (12 ounces)
- - 2 TBSP Dijon mustard
- - 1 TBSP smoke paprika
- - 1 cup of sugar
- - Protein of your choice (I use tofu)
Recipe Instructions
- Add your tea and other ingredients to a sauce pan over low heat. Once everything is combined, bring it to a simmer and let it bubble for 20 minutes.
- For the protein, use a 16-ounce block of super firm tofu. To get the best texture, freeze your tofu and then let it thaw for eight hours before you want to make your BBQ. Freezing and thawing changes the texture. It also makes squeezing the excess water out super easy. No tofu press is necessary. Just squeeze it with your hands until you get most of the moisture out. I break half my tofu into small chunks. I shred the other half. The combination of the two textures makes for a delicious BBQ!
- Add about a cup and a half of sauce to your tofu. You're going to have plenty left over. Put the sauced tofu onto a cookie sheet and bake in a 375 degree oven for 15-20 minutes or until you see caramelized bits of tofu. Add more sauce!
- Serve your BBQ on top of cheezy grits or on a barbecue pizza! I like mine on a potato bun with creamy slaw and slices of a tart apple. YUM!