The BLT (whats in your garden spin off)

For me the first tomato off the vine goes to the basic BLT.
For research I am looking for a bread to help me on the first bite to enjoy BLT without the bread getting in the way.
Toasted.+

super heavy on the “B” has always taken the bread issue away for me personally

Mmm BLT sounds good! Maybe use pita bread? They make “sandwich buns” that are flatter so you don’t get as much bread in each bite.

Personally, I like a good sourdough bread. It adds to the taste of the BLT.

Pitta sandwich buns , Sharon seen those and its a time for testing.

Bullcans, bacon, bacon and bacon is for later.

Sharon and rwilliam, nice call
Something tells me this may become an event for my first BLT of the season. Meaning, more than one outside element will be up to the offering.
I have a great source for bacon now if the tomatoes would quick teasing me.

X2 on the Sour Dough. A chunk of avocado also.

I like a thick-sliced, coarse, whole grain wheat bread, toasted and lathered with butter, then mayo, lettuce and tomato topped with plenty of THICK sliced bacon….none of that filmy thin crap.

That sounds like a helluva sandwich, Tom! Speaking of bacon, Billy made these what-can-best-be-described-as “bacon steaks” on the grill the other day… Oh man they were delicious! He bought a whole, unsliced chunk of bacon meat, sliced it up super thick, then grilled them. Superb! Might be a bit much for a BLT though. They weren’t crispy and prefer crispy bacon on my BLTs.

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When I was younger and butchered/slaughtered my own hogs I’d make slab bacon and cut it that way. I dry cured my hams and shoulders I would dry cured and make them into farmers bacon. The farmers bacon was better than the slab bacon, but lots of work.

The thin sliced bacon of today is a waste. Bacon was originally cut from a slab as needed…like what Billy did….not handy little slices of glass clear fat with some meat stains, but with some heft to it. Cooking thick cut bacon is an art and takes practice but the rewards that hit your mouth are worth the investment of learning to cook bacon that way.

I’ll bet that the grilled bacon was a delight. Sounds great…..sort of like a boneless smoked pork chop stretched out and broiled.

I prefer cheap white bread for BLTs. Can’t wait for that first tomato to ripen!!!

Sharon wrote:

Speaking of bacon, Billy made these what-can-best-be-described-as “bacon steaks” on the grill the other day… Oh man they were delicious!

There’s a place called Q Fanatic in Champlin (and a newer location in South Minneapolis) that makes a slab bacon sandwich. It’s awesome. In fact, everything I have had there is great.

Sharon wrote:

That sounds like a helluva sandwich, Tom! Speaking of bacon, Billy made these what-can-best-be-described-as “bacon steaks” on the grill the other day… Oh man they were delicious! He bought a whole, unsliced chunk of bacon meat, sliced it up super thick, then grilled them. Superb! Might be a bit much for a BLT though. They weren’t crispy and prefer crispy bacon on my BLTs.

Making me hungry looking at this post. I think my cholesterol levels went up just looking at that pic!

Cottage bread, iceberg lettuce (I prefer over garden lettuce or romaine), fresh from the garden tomato, and thick cut bacon. Preferably from Thielen’s, Schmidt’s, or Mackenthun’s, but I am always open to new bacon/meat market suggestions!

p.s. if you say Von Hanson’s just leave now, I got some bacon from there recently at $9/lbs and they are giving our good meat markets a bad name. Thin, fatty, and shrunk to about half of the pre-cooked size.

BigWerm wrote:

…but I am always open to new bacon/meat market suggestions

Hackenmueller’s.

Ralph Wiggum wrote:

<div class=”d4p-bbt-quote-title”>BigWerm wrote:</div>
…but I am always open to new bacon/meat market suggestions

Hackenmueller’s.

x2 I should have included them, they are very good.

Glen meats (Just north of Malmo) http://www.glenmeats.com Smoked bacon is off the hook!

-J.

Osseo Meats and Brothers Meats (Maple Grove) are pretty good, too.

Some type of white bread for me (cottage, potato, and sourdough are nice), fresh leaf lettuce, a Cherokee Purple tomato from my garden, Hack’s bacon, and Hellman’s mayo.

I’ve still got about 2 weeks before my first slicer is ready, going to the Lyndale market tomorrow morning to get my fix, though.

I like toasted English muffin bread or sourdough for BLTs.

My BLT recipe:

Homemade potato bread
Real Mayo
4-6 pieces of THICK cut bacon, still chewy
Thin sliced ripe and juicy tomato
Dash of pepper

I’m not a rabbit, I pass on the lettuce…

I like potato bread because it is much more filling for me and the taste is subtle, not taking away from the real reason we all eat BLT’s, BACON.

The first tomato???
Sliced thin, lightly salted, layered on to any fresh bread with any mayo and eaten… Much as I love bacon, that’s the next sandwich!!!

Mark

Also like a hearty bread like sourdough or vienna. Prefer a thin slice bacon fried crisp. If you want to try something a little different, try smashed avacado instead of mayo. (Basically a guacamole without the spices. Or go guacamole )

-J.

As long as it has Von Hansen double smoked bacon it doesnt matter what else is in it at my house.

I like hearty whole wheat bread (Breadsmith’s is awesome) and ripe avocado mashed with sea salt in place of the Mayo. I’ve started adding an over easy egg, too. I’m not too picky about the bacon so long as it’s thick and high quality. I’ve gotten Beeler’s brand bacon ends at our local grocery and thought it was pretty good. Not as good as Thielen’s, for example, though.