I'm tea-smoking a chicken tomorrow. My main question is should the chicken be eaten as soon as it is cool, for max enjoyment, or is it also good room temp or cold or reheated?
Planning to rub with the last of my Szech peppercorns, toasted and ground, and salt and steam it with ginger and scallion in the cavity. I have Lapsang and brown sug to smoke--should I add star anise to the smoke mix? Cardamom?
Probably will brush with sesame oil when it's done.
Any advice welcome. Also, is this best sauced or straight? Any advice for sides? Thinking garlic-sauteed greens and a rice dish.