Considering that taste and odor are the 2 main factors in enjoying food, and cigars, has anyone experimented with flavoring a smoked meat with cigar tobacco in their hot or cold smoker? I have heard of "tobacco tea" Not a good experiment, as I recall, other than as a pesticide... :-) but it might be an interesting experiment with someone who has the equipment and a variety of woods to combine with a tobacco to see if this might be a new and innovative way to smoke foods. For all I know, without doing research... this could be an "old" innovative idea and I just rebooted it through boredom.
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Grant Achatz had a dish ath amazing restaurant Alinea where he infused tobacco flavor into cream and serving it with blackberry and salt.
Kind of off topic, but it was an interesting dish that got a lot of wows.
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Be very careful not to eat tobacco guys. Infusing the flavor I guess is OK, digested it is actually poisonous to humans.
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I can't imagine even cold smoking food with tobacco; would end up tasting like an ash tray.
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Like it does in your mouth?
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I remeber watching a show with Anthony Boudian (sp) in it where they ate at a place in Napa called the laundry room maybe. The chef there made him marlboro infused dessert. Not sure how he did it but I know it was done. Anthony seemed to like it. I think the chef put it through a expresso machine or something like that.
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As much as I love cigars, and to smoke meat, I would never even try to do this.

The flavor of the cigar is changed when burning. You certainly cannot say that licking the cigar and smoking the cigar, provides identical tastes..?

The best is to find a cigar that compliments the smoked food that you are having. The flavors are dependant on the meat you use, along with the wood that you choose to smoke with. It also has to balance against the sauces and/or the rubs that are used.



I'd just hate to ruin good 'smoked meat' on bad flavors........
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The same could be said for using wood chips, or many other items used to flavor food.... successfully. I fully understand the epicurean principles with pairing and contrasting food. Since pairing a cigar with food is quite possible, the opportunity of finding a new technique to flavor a dish shouldn't be ignored simply because trial of one or many methods haven't obtained the desired result.
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I agree with you entirely. But it seems only the top end chefs that dabble a bit with molecular gastronomy like Keller and Achatz are experimenting with this, but they aren't smoking, they're just infusing the flavor.

Has food been smoked using tobacco before? I'm sure it has. I just don't know of any recipes or anything like that. My chef instructors at culinary school also had not heard of it, but two of them seemed to think it'd be a good idea worth exploring. I think it would be fun to experiment with using wet tobacco instead of wood chips, for either hot or cold smoking.
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HUH! Thats funny I ingest it daily, the nature of chewing tobacco. Actually its the nicotine that is poisonous to people if exposed to more than most will ever see.
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thank you.
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Yup, just like my girlfriend would say.
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Well, sometimes... there is no accounting for taste, all ego and "knowledge" aside. One upmanship is annoying, to say the least.
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