Roasted Bacon Main Course?

Discussion in 'Pork' started by foamheart, Jul 20, 2013.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A while back my parents went to Europe for a military reunion/vacation. Pop came back talking about a meal in London they enjoyed where they had Bone Marrow (which for some reason the kept calling Foie Gras) and broiled Bacon. So any of you weekend chefs know about a roasted piece of bacon?

    He said it was like 2 or 3 inches wide and maybe 4 or 5 inches long. Since we are making our own bacon these days, thought it a perfect time to try making it, especially after seeing the smoked bacon slabs. I am guessing they had to have rendered some of the fat out or it would gag me and I like that fat, its were all the flavor is.

    Anyone ever see these done? Know anything about them? Have a recipe or a Q-view?
     
  2. foam

    No clue. I'd like to see what you find out. It sounds interesting

    Happy smoken.

    David
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Foie Gras I thought was duck fat. Maybe it's a hunk of duck fat instead of the bacon. Will be interesting to see what Chef Jimmy or JarJarChef come up with too.Kat
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Foie Gras is fatty liver typically duck, but sometimes goose.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Braised pork belly is pretty popular now in the expensive restaurants in our neck of the woods.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I can actually find some stuff for braised pork belly, guess it is all about the proper nomenclature. I guess it would be the same smoked as braised. Maybe 220 degrees for 3 to 8 hours?

    DS have you tryed it?
     
    Last edited: Jul 20, 2013
  7. Braised is okay, but I like crispy roasted or fried better.




    ~Martin
     

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