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

[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/content/article/2011/01/18/AR2011011802465.html

 

[Skidder]

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

 

[BBQ Bandit]

First time reading about it...

 

[LM600]

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/life_and_style/food_and_drink/heston_blumenthal/article7103946.ece

 

[bobfeebish]

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]

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

 

[chambersuac]

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

bwahahahahaaaa

 

[Wetsmoke]

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]

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

 

[LT72884]

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

You smoked carrots?

Wow, how did that work for ya

 

[CTSmokehouse]

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/content/article/2011/01/18/AR2011011802465.html

Yes!

Yours in BBQ,

Cliff