Bacon Slab Burnt Ends
Burnt Ends, Reimagined
Burnt ends built a following on smoked brisket, and that’s exactly why a bacon version stands out. It borrows a format guests already associate with low-and-slow craft but delivers it in a fraction of the time and at a lower food cost, since the bacon slab arrives already smoked and fully cooked.
The Menu Concept
- Jones Dairy Farm Fully Cooked Sous Vide Bacon Slab, cut into bite-sized pieces and heated low and slow.
- Tossed in barbecue sauce and finished with a hot sear.
- Served over freshly baked cornbread and finished with chives.
Chef’s Notes
Cut the cubes to a consistent size so the sauce coats evenly and the sear hits every piece the same way. Toss the sauce on hot, right before plating, so it clings instead of pooling and sliding off. Keep the cornbread warm, not hot. Too much heat will dry out the bacon’s moisture before it reaches the guest.
Menu Fit
- Appetizers & Starters
- Shareable
- BBQ-Inspired
- Bar Menu
- Casual Dining
- Restaurants
This menu concept features
Fully Cooked Sous Vide Cherrywood Smoked Slab Bacon
This menu concept features
Fully Cooked Sous Vide Cherrywood Smoked Slab Bacon
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