Originally Posted by Dan2276
So I am having a party in a week and a half. I am making 20-30 lbs of shoulder and about 10 baby backs. Any way, I've always been tempted to make foie gras bbq sauce, and think I am just crazy enough to do it this year.
I'd use a standard Kansas City style recipe for the sauce (most likely the one from amazing ribs or whatever) replace the oil for sauteing the onions and garlic with foie gras drippings, and then finely chop and caramelize the rest of the foie and add it to the sauce.
What do you guys think?
First off, DO IT and report back the results! :)
Having said that I think that the buttery lusciousness of the foi gras will get lost in the heavy flavors of a KC style sauce. Seems like an expensive ingredient for simple barbecue. But you absolutely have to try it out and let us know how it works out! It would give the sauce *a lot* of umami which isn't a bad thing in my opinion.