{"id":6175,"date":"2018-02-13T07:00:17","date_gmt":"2018-02-13T07:00:17","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=6175"},"modified":"2019-01-24T10:21:36","modified_gmt":"2019-01-24T09:21:36","slug":"veal-shank-hay","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/veal-shank-hay\/","title":{"rendered":"Veal shank in the hay"},"content":{"rendered":"

The Shin in its most Bucolic Version<\/span><\/h2>\n

The world of smoking has always fascinated me so much, you know very well. I like the thousand nuances that food can take through the different\u00a0essence<\/a>\u00a0of smoke, just as it makes me crazy about everything that is due to the art of cold smoking. But there is an expression of this magical way where I admit to being a step back, in which I have less experience: smoking in hay. Surely it is a practice certainly closer to the\u00a0culture of my friends\u00a0MIG<\/a>\u00a0than me. Despite this, it has always fascinated me, perhaps because of its rural nature that it\u00a0shares so\u00a0much with the barbecue philosophy. I had even realized this\u00a0video recipe\u00a0about this subject but I can not honestly claim to know all its\u00a0facets.<\/p>\n