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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-19-2011, 02:12 PM   #1
bobfeebish
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Join Date: 04-18-10
Location: Los Angeles, California
Default 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
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Old 01-19-2011, 02:16 PM   #2
Skidder
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I saw it on the Food Network once. Not sure if I get it though. Will research it more.
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Old 01-19-2011, 02:22 PM   #3
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First time reading about it...
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Old 01-19-2011, 02:39 PM   #4
LM600
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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
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Old 01-19-2011, 04:13 PM   #5
bobfeebish
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I want to now what it tastes like and where does all the smoke that gets generated go if one is doing it indoors?
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Old 01-19-2011, 04:31 PM   #6
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Just saying... smoked enuff vegetation in my youth.
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Old 01-19-2011, 04:33 PM   #7
chambersuac
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Quote:
Originally Posted by bbq bandit View Post
just saying... Smoked enuff vegetation in my youth.

bwahahahahaaaa
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Old 01-19-2011, 07:54 PM   #8
Wetsmoke
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Default 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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Old 01-19-2011, 08:03 PM   #9
jestridge
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They cops burns this funny looking hay around here in the fall maybe that what they doing .
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Old 01-19-2011, 09:18 PM   #10
LT72884
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Quote:
Originally Posted by BBQ Bandit View Post
Just saying... smoked enuff vegetation in my youth.
You smoked carrots?

Wow, how did that work for ya
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Old 01-20-2011, 10:56 PM   #11
CTSmokehouse
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Quote:
Originally Posted by bobfeebish View Post
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!

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