My BLT

[ssandy_561]

1. Start with a slice of Sara Lee Artesano bakery bread toasted on one side. Add Duke’s Mayo mixed with horseradish.

2. Add lots of freshly ground black pepper.

3. Top with farmers market leaf lettuce.

4. Next comes the garden tomato slices

5. Just a touch of avacado.

6. Double thick oven cooked bacon cooked so it’s still floppy.

7. Add the other slice of bread lightly toasted on one side.

8. Slice, unhinge your jaw like a snake, Enjoy!

[Jerod Broussard]

Nice. Scrolling on my phone it's like a little sandwich cartoon.

I grilled 49, 2.7-3.0 oz. Smash Burgers and 7, 10 oz. Hand Mashed Burgers this afternoon. #Burgered out #UpsideDownGrillGrates #WeberGasGrill

[ssandy_561]

We’re the 49 smash burgers for 7 septuple cheeseburgers?

😂

[HouseHomey]

So, ur just getting started?

[Mr. Bones]

Oh, HAIL YEAH!!!!

Nicely crafted sammich, Brother; me drool factory is workin overtime, here...

JOC (jus outta curiosity), what temp ya do yer oven bacon at? I been doin that fer years, an it varies, dependin on what else I got goin on...

I mos generally range between 250°-350°, although I've rolled it up summat higher, later on, to meet time constraints...

I find 350° can be spattery, but use it to push against time constraints...

Sometimes, I'll put it in at 250°, first thing in th weekend mornin, an go take me a luxurious pipin hot ablution in th shower...if it's not done when I git back to check, why, I roll on some throttle, kinda reverse sear lol...

[Mr. Bones]

Very interestin technique, Brother!
I generally prefer mine t'wards th crispy side, but they's occasion where floppy'd be good, such as precookin fer ABTs, Poppers, et. where th bacon won't git done afore th pepper's done, etc.
Many thanks fer sharin yer hard won experience; I'm gonna haveta play with this some, albeit at lower temps...

(Cleanin th oven is more work than cleanin a CI skillet, by far...)

[ssandy_561]

We are lucky. I have one button I press on my oven, then I come back 4 hours later and just wipe out the dust. Oh how I love our self cleaning oven.

[Mr. Bones]

I had reckoned that's what ya done, based upon yer temp (400°)..

Ain't doin that, here, where it's been 90°-95° since early May, feels like 100°-115°...my poor ol 40-50 yrears old AC unit already flogs its arse off, ain't loadin it up with alla that...

[Hulagn1971]

Sandwich perfection!

[smokin fool]

Oh yeah, lotsa mayo and tons of pepper....

[HawkerXP]

BLT, BLT, BLT!

[Mr. Bones]

LIKE!!!

[Cheef]

THIS MAN IS A PROFESSIONAL!!!!

[au4stree]

You’re an inspiration to us all.

[HouseHomey]

I could eat 1 or 12 of those! Love the floppy bacon too! I’m not a crispy bacon guy.

but seriously... that oven technique, wow!

edit: Mr. Bones My home oven for bacon is 350° convection all day.

[Mr. Bones]

350° is my (Attended) Go To, 250°-275° if I'm showerin, durin...

Don't wanna oven-smoke me no bacon...

Kewlest thing is, when I git home from work, house still smells like Bacon!!!

[surfdog]

Looks great! And a bit like mine...though I’ve been known to fry the bread in some o’ that bacon fat. :-)
Now THAT is a food coma inducing sandwich. LOL

[Mr. Bones]

Yessir, it is, Sir! Makes me happy, an many others, as well...
Never be askeert to make ya some bacon grease garlic bread, neither >hint<
Turn out a whole nuther level / layer of flavour...
Jus Sayin...

[surfdog]

Bacon fat rules.

[surfdog]

Having said that...
I've convinced more than a few of my friends to save said bacon fat.
"Why?" they ask.
"Are you kidding me?" LOL
Aside from the aforementioned fried bread...I tell 'em to use it for eggs, veggies, heck...anywhere they might otherwise use butter in their cooking.

Truth be told...I've cooked up a bunch o' bacon (I always cook it in in my oven) JUST because I needed more bacon drippings/fat. LOL