Any one heard of this?- Smoke Signals: Use hay to smoke indoors

bobfeebish · 01-19-2011, 02:12 PM

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

just saying... Smoked enuff vegetation in my youth.

bwahahahahaaaa

Wetsmoke · 01-19-2011, 07:54 PM

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

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

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

01-19-2011, 02:12 PM	#1
bobfeebish Got Wood. Join Date: 04-18-10 Location: Los Angeles, California Downloads: 0 Uploads: 0	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

01-19-2011, 02:22 PM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	First time reading about it... __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-19-2011, 04:31 PM	#6
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Just saying... smoked enuff vegetation in my youth. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-19-2011, 07:54 PM	#8
Wetsmoke Knows what a fatty is. Join Date: 09-19-09 Location: Redmond WA Downloads: 0 Uploads: 0	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---

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01-19-2011, 02:16 PM	#2
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	I saw it on the Food Network once. Not sure if I get it though. Will research it more.

01-19-2011, 02:39 PM	#4
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK Downloads: 0 Uploads: 0	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

01-19-2011, 04:13 PM	#5
bobfeebish Got Wood. Join Date: 04-18-10 Location: Los Angeles, California Downloads: 0 Uploads: 0	I want to now what it tastes like and where does all the smoke that gets generated go if one is doing it indoors?

01-19-2011, 08:03 PM	#9
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	They cops burns this funny looking hay around here in the fall maybe that what they doing .