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-   -   Any one heard of this?- Smoke Signals: Use hay to smoke indoors (http://www.bbq-brethren.com/forum/showthread.php?t=99111)

bobfeebish 01-19-2011 02:12 PM

Any one heard of this?- Smoke Signals: Use hay to smoke indoors
 
An article in yesterdays Washington Post talks about using hay to smoke indoors.

According to the article it's an Italian thing quote:
"central Italy's mountainous Marche region, where hay-smoking meat is common."

Anybody here ever try it?

The article:
http://www.washingtonpost.com/wp-dyn...011802465.html

Skidder 01-19-2011 02:16 PM

I saw it on the Food Network once. Not sure if I get it though. Will research it more.

BBQ Bandit 01-19-2011 02:22 PM

First time reading about it...

LM600 01-19-2011 02:39 PM

Not tried it but seen Heston Blumenthal on a TV show using a squirrel trap to hay smoke some fish.

Here's some info. on it that was in a newspaper about it...last paragraph.

http://www.timesonline.co.uk/tol/lif...cle7103946.ece

bobfeebish 01-19-2011 04:13 PM

I want to now what it tastes like and where does all the smoke that gets generated go if one is doing it indoors?

BBQ Bandit 01-19-2011 04:31 PM

Just saying... smoked enuff vegetation in my youth.

chambersuac 01-19-2011 04:33 PM

Quote:

Originally Posted by bbq bandit (Post 1518123)
just saying... Smoked enuff vegetation in my youth.


bwahahahahaaaa

Wetsmoke 01-19-2011 07:54 PM

Hay???
 
Having a little experience with hay as opposed to straw, I noticed he was using a grass type of hay in the video (timothy, orchardgrass, oat hay. etc) not a lequme hay such as alfalfa or pea hay or clover hay. It appears thas only a small amount of the hay actually smolders, the rest is used as a "cushon" or spacer to keep the roast off of the bottom of the pot. I wonder if he is still getting some moisture and fat from the pork also. I think I like the flavor of wood more than the smell of burnt grass---

jestridge 01-19-2011 08:03 PM

They cops burns this funny looking hay around here in the fall maybe that what they doing .

LT72884 01-19-2011 09:18 PM

Quote:

Originally Posted by BBQ Bandit (Post 1518123)
Just saying... smoked enuff vegetation in my youth.

You smoked carrots?

Wow, how did that work for ya

CTSmokehouse 01-20-2011 10:56 PM

Quote:

Originally Posted by bobfeebish (Post 1517915)
An article in yesterdays Washington Post talks about using hay to smoke indoors.

According to the article it's an Italian thing quote:
"central Italy's mountainous Marche region, where hay-smoking meat is common."

Anybody here ever try it?

The article:
http://www.washingtonpost.com/wp-dyn...011802465.html

Yes!

Yours in BBQ,

Cliff


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