Roasted Bacon Main Course?

[foamheart]

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?

 

[themule69]

foam

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

Happy smoken.

David

 

[kathrynn]

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

 

[dirtsailor2003]

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

 

[dirtsailor2003]

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

 

[foamheart]

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?

 

[diggingdogfarm]

Braised is okay, but I like crispy roasted or fried better.




~Martin