December 6, 20205 yr Popular Post This burgerwich with oaxaca cheese, avocado and al pastor meat. Glorious
December 6, 20205 yr On 10/29/2020 at 7:17 PM, Jameslaw121 said: Someone bought me sourdough bread from this small bakery in denton. So BLT. I dug our some of the bread.. Also. Whoever suggested these pickles I need to rep. Sent from my SM-A515U using Tapatalk Where do you get those pickles from?
December 6, 20205 yr 2 hours ago, LarTXHorn said: This burgerwich with oaxaca cheese, avocado and al pastor meat. Glorious Those fries look legit, too. Where is that?
December 7, 20205 yr 7 hours ago, jimmyjazz said: Those fries look legit, too. Where is that? This place in Laredo called Sweet Loring. They have other awesome burgers as well.
December 7, 20205 yr Popular Post Multigrain croissant, honey smoked turkey, maple honey ham, Muenster cheese, bacon, avocado, lettuce, Duke's mayo, spicy brown mustard, and Boar's Head Deli Sauce.
December 7, 20205 yr On 12/6/2020 at 10:18 AM, LarTXHorn said: Where do you get those pickles from? Market Street. It's the cooler section near the bacon
December 12, 20205 yr 3 hours ago, futureman said: mayo game WEAK Not exactly coming strong with the bacon either.
December 12, 20205 yr 12 hours ago, Jameslaw121 said: BLT night. Sent from my SM-A515U using Tapatalk In my 39 years of living on this Earth, I have never had a BLT. I may have to do the deed. I always figured why not throw some turkey in that bitch but all these blts got me thinking. Yours looks nice as far as i can tell, but like I said I've never had one. As long as you enjoyed it compadre that's all that matters.
December 12, 20205 yr Can someone enlighten me as to the proper ratios to make a good BLT. Also what kind of bacon and bread.
December 12, 20205 yr 5 minutes ago, LarTXHorn said: Can someone enlighten me as to the proper ratios to make a good BLT. Also what kind of bacon and bread. 85% B, 0% L, 0% T, 15% bread. Throw in some mayo to break the internet.
December 12, 20205 yr I’ve been using toasted or grilled brioche for my twice/weekly BLT’s at the house during Covid. 3-4 slices of bacon, couple pieces of romaine and 3-4 slices of Roma tomatoes. I also like to mix up my own cracked black pepper balsamic mayo (Duke’s) like they use at Corner Bakery. You can add avocado if you’re looking for a BLAT. Damn good sandy.
December 12, 20205 yr 9 hours ago, LarTXHorn said: Can someone enlighten me as to the proper ratios to make a good BLT. Also what kind of bacon and bread. Okay. This will sound strange. The tomato makes the sandwich. You want good bread from the deli (I got sourdough from a bakery in Denton). Duke's Mayo - Don't skimp on this. Fresh crunchy romaine and about 4-6 slices of thick cut bacon, also from the deli. Baking the bacon at 425 for about 15 minutes gets you nice flat slice. Toast the bread with some of the bacon grease on it. But the Tomato - Try and get a heirloom tomato that feels like it's about to go bad. As in a kid should be able to easily squeeze it into tomato sauce. Put a little kosher salt on top of the sliced tomato about 5 minutes beforehand. Then a little pepper. I also sometimes add some sort of Hot Sauce too
December 12, 20205 yr 14 hours ago, LarTXHorn said: Can someone enlighten me as to the proper ratios to make a good BLT. Also what kind of bacon and bread. you want at least 4 slices of thick cut bacon. the stuff in the meat case is usually pretty decent. i don't get flavored bacon b/c it seems like there's a lot of sugar in the solution which makes a mess when you cook it in cast iron. i go with a sandwich bread but not typical bag bread - if you can get it from a bakery rather than the grocery store bakery that's even better. i like whole leaf butter/bibb/boston lettuce on mine but what type of lettuce is up to you. high quality mayo is a must, i'll second duke's. the main impediment right now is that tomatoes are out of season. you do not want the shitty roma tomatoes that are in stores right now (you don't want roma tomatoes for a blt pretty much ever, actually, but definitely not right now). if you have a farmer's market maybe you'll find someone selling hothouse tomatoes. as jameslaw said, you want the tomato to be ripe. cook the bacon using your method of choice to desired doneness. i crack a lot of pepper on mine. slice/season your tomatoes as soon as the bacon goes on the heat so that the salt has plenty of time to work its way in. toast your bread, mayo on both sides. order of assembly is: toast lettuce tomato bacon tomato toast
December 12, 20205 yr 3 minutes ago, elfenix said: you want at least 4 slices of thick cut bacon. the stuff in the meat case is usually pretty decent. i don't get flavored bacon b/c it seems like there's a lot of sugar in the solution which makes a mess when you cook it in cast iron. i go with a sandwich bread but not typical bag bread - if you can get it from a bakery rather than the grocery store bakery that's even better. i like whole leaf butter/bibb/boston lettuce on mine but what type of lettuce is up to you. high quality mayo is a must, i'll second duke's. the main impediment right now is that tomatoes are out of season. you do not want the shitty roma tomatoes that are in stores right now (you don't want roma tomatoes for a blt pretty much ever, actually, but definitely not right now). if you have a farmer's market maybe you'll find someone selling hothouse tomatoes. as jameslaw said, you want the tomato to be ripe. cook the bacon using your method of choice to desired doneness. i crack a lot of pepper on mine. slice/season your tomatoes as soon as the bacon goes on the heat so that the salt has plenty of time to work its way in. toast your bread, mayo on both sides. order of assembly is: toast lettuce tomato bacon tomato toast 5 hours ago, Jameslaw121 said: Okay. This will sound strange. The tomato makes the sandwich. You want good bread from the deli (I got sourdough from a bakery in Denton). Duke's Mayo - Don't skimp on this. Fresh crunchy romaine and about 4-6 slices of thick cut bacon, also from the deli. Baking the bacon at 425 for about 15 minutes gets you nice flat slice. Toast the bread with some of the bacon grease on it. But the Tomato - Try and get a heirloom tomato that feels like it's about to go bad. As in a kid should be able to easily squeeze it into tomato sauce. Put a little kosher salt on top of the sliced tomato about 5 minutes beforehand. Then a little pepper. I also sometimes add some sort of Hot Sauce too Fucking awesome. Appreciate your help. I'll get right on it. Prob gonna have a hard time finding decent tomatoes here in South TX, though.
December 12, 20205 yr I'm not a fan of Roma Tomatoes either. Whatever you choose on those, make sure they're really ripe. And maybe cut the core out if it has any green that you can see. Send pics when you can
December 13, 20205 yr On 12/12/2020 at 1:46 PM, elfenix said: you want at least 4 slices of thick cut bacon. https://www.youtube.com/watch?v=L5bqMDGWXO8 On 12/12/2020 at 1:46 PM, elfenix said: toast mayo lettuce tomato bacon tomato mayo toast fify.
December 14, 20205 yr On 12/11/2020 at 10:57 PM, LarTXHorn said: In my 39 years of living on this Earth, I have never had a BLT. I may have to do the deed. I always figured why not throw some turkey in that bitch but all these blts got me thinking. Yours looks nice as far as i can tell, but like I said I've never had one. As long as you enjoyed it compadre that's all that matters.
December 19, 20205 yr 1 minute ago, futureman said: needs more mayo. Edited December 19, 20205 yr by Anastasis
December 19, 20205 yr Popular Post I humbly submit my first ever BLT. Edited December 19, 20205 yr by LarTXHorn English is hard
December 22, 20205 yr Popular Post stack height and mayo check (doctored on impulse with some chipoltle Tabasco and El Yucateco habanero sauce)
December 22, 20205 yr 2 hours ago, wd40 said: stack height and mayo check (doctored on impulse with some chipoltle Tabasco and El Yucateco habanero sauce)
December 22, 20205 yr Popular Post Made a rotisserie chicken over the weekend. Turned leftovers into chicken salad. On toasted Mrs Baird’s white bread. Served with Hickory Habanero BBQ chips.
December 22, 20205 yr Grilled some thin pork chops Sunday, had a few leftover so made a poor man's Cuban. Pork chop, spicy dill pickles and provolone on grilled sourdough. BTW that bread is from Easy Tiger Bakery - it is fantastic and you can get it at HEB. They have an olive version that goes great with salami and ham. Edited December 22, 20205 yr by Judge Roybeanbag
December 22, 20205 yr 1 hour ago, Judge Roybeanbag said: BTW that bread is from Easy Tiger Bakery - it is fantastic and you can get it at HEB. I use it on burgers occasionally and grilled cheeses. you are right, it’s fantastic.
December 22, 20205 yr 20 hours ago, wd40 said: stack height and mayo check (doctored on impulse with some chipoltle Tabasco and El Yucateco habanero sauce) This guy fucks.
December 25, 20204 yr Popular Post Had some leftover NY Strip roast from CE. Spinach, tomato, shaved NY strip, horseradish/sour cream sauce on toasted homemade bread.
December 25, 20204 yr Had some leftover NY Strip roast from CE. Spinach, tomato, shaved NY strip, horseradish/sour cream sauce on toasted homemade bread. Goddamn that looks good. Gonna have to do this tomorrow with leftover beef tenderloin.
December 26, 20204 yr How did you shave that? Mandoline? Meat slicer? Knife? We have a ton of really outstanding ribeye roast and I want to do some Philly cheesesteaks (pseudo). I was thinking of getting the meat really cold and doing my best with a sharp knife.
December 26, 20204 yr 13 hours ago, jimmyjazz said: How did you shave that? Mandoline? Meat slicer? Knife? We have a ton of really outstanding ribeye roast and I want to do some Philly cheesesteaks (pseudo). I was thinking of getting the meat really cold and doing my best with a sharp knife. It had been in the fridge for a day approx. Good sharp serrated knife and you can get it thin enough for a sandwich.
December 30, 20204 yr didn't quite achieve the melted cheese action I was going for, but still slammed and went hard with the left over rib roast, horseraddish sauce, easy tiger sourdough.
January 3, 20214 yr that ET bread is a game changer. my BLT above is on their rye. Anastasis inspired me. left over smoked prime rib (the other barky side, left over from NYE). ET sour dough, melted provolone. caramelized onions and some brown gravy (to warm the meat) layered in there. bread got a little more char than I planned, but still great. to melt the cheese, I did each slice of bread separately in the pan I did the onions in. then assembled it on the plate. cast iron just takes forever to cool down. chased it with a long nap, this afternoon.
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