The other thought I had in using the tea (see below) would be a granité. Essentially, it would produce a smoky-tasting snow cone type of dessert. That could be nice paired with some grilled fruit, even if it is the dead of winter. If I can’t work out how to smoke a piece of meat with the tools I have at hand, then I may go down this road as well.
Smoky Dessert
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Two things:
(1) If you can get your hands on the episode of “Good Eats” where he does smoked fish (Called “Where There’s Smoke, There’s Fish”) he shows how to make a home smoker out of everyday objects. Pretty cool. Useless for me, but pretty cool.
(2) I just have to tell you how much it cracks me up that you’re coming up with recipes for Lapsang Souchong. My first major acting role with Rice Players was as Muriel in “Woman in Mind” by Alan Ayckbourn. I was the typical spinster aunt, a bit scatterbrained and mean with age. One of my scatterbrained tendencies was REALLY bad cooking, including a reported tendency to mix up the spice jars and tea jars, resulting in a Lapsang Souchong omelette that gives the rest of the family indigestion.
Good luck!
Lapsang Souchong omelettes? That sounds like a challenge. I’ll have to ponder that one….