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Roasted Bacon Main Course?

post #1 of 7
Thread Starter 

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?

post #2 of 7

foam

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

Happy smoken.

David

post #3 of 7
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
post #4 of 7
Foie Gras is fatty liver typically duck, but sometimes goose.
post #5 of 7
Braised pork belly is pretty popular now in the expensive restaurants in our neck of the woods.
post #6 of 7
Thread Starter 

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?

post #7 of 7
Braised is okay, but I like crispy roasted or fried better.




~Martin
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