Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
09-09-2010, 06:41 PM | #1 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
|
Big bad blt platter
Almost two weeks ago, on the Friday after the Bacon Throwdown was announced, I stopped by the Asian grocery and picked up a slab of pork belly.
bacon-001.jpg I got it into a maple & brown sugar cure. Bacon-002.jpg Bacon-003.jpg I pulled it out the following Thursday and rinsed it and set it back in the fridge to dry overnight. Bacon-004.jpg Bacon-005.jpg I took advantage of some unusually cool weather and smoked it at 150 degrees for 5 hours last Friday. Bacon-006.jpg Bacon-007.jpg Bacon-008.jpg Next I had to decide what to make with my slab of bacon. Tomatoes are just at their peek here in Wisconsin, so I immediately thought of a BLT. But I knew I had to kick it up a couple of notches. I headed off the farmers' market and picked up some sour dough bread, beefsteak tomatoes, and leafy green lettuce. So I guess you need 5 things to make a BLT: Bacon, Lettuce, Tomato, Bread, and mayonnaise. I've got everything covered except the mayonnaise. What is mayonnaise? It's just a fat emulsified with an acidic liquid via an egg yolk. Well I look in the panty and I've got vinegar; several types actually. And I have eggs of course. For the fat... wait a minute. I have that jar of bacon fat in the fridge... It's almost liquid at room temp. Maybe if I warm it to 80 or 90 degrees it will be liquid enough to make mayonnaise... Not Mayo... BACONNAISE! Yeah that's the ticket. Which vinegar? How about malt vinegar? Yeah, that will go perfect with the smoky flavor of the bacon fat. Bacon-010.jpg So here we go. I use the stick blender to whip up the baconnaise. I fire up the ProQ to grill the bacon. You really need at least 2 stackers to grill bacon and keep it above the flare-ups. Bacon-011.jpg Bacon-012.jpg I fire up the kettle to grill the tomatoes. Bacon-016.jpg After the bacon is done, I butter the bread and then toast it on the ProQ. Bacon-014.jpg Bacon-015.jpg I also wrap some bacon on dowels to make bacon straws for the Bloody Marys. Bacon-009.jpg (Actually I did this while the bacon was grilling earlier) And throw some bacon chunks, cherry tomatoes, and lettuce together onto toothpicks to make “BLT Bites” to put next to the Big Bad BLT. Here’s everything together to make the “BIG BAD BLT PLATTER” Bacon-017.jpg To make the BLT: spread the baconnaise on the bottom of the bun; Bacon-018.jpg add a layer of leafy green lettuce; Bacon-019.jpg and some lightly grilled tomatoes. Bacon-020.jpg Then pile on the BACON! Test fit the bun. (actually we paused after this picture to cut the bad boy in half. I held one side with one hand, my wife held the other (two hands) and I used the electric carving knife with my remaining hand…) Top with another drizzle of baconnaise and then top with the top of the bun. Put it on the plate with the BLT Bites and serve with a Bloody Mary garnished with Bacon Straws and Lettuce (the BLT theme again) Here it is all put together: Here I am taking a bite: I hope you all enjoyed my photos. If you did, you really need to check out the BBQ Brethren “Bacon” Throwdown Thread: http://www.bbq-brethren.com/forum/showthread.php?t=91917 and vote for one of the entries. Thanks, Jim
__________________
[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
|
09-09-2010, 06:45 PM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
|
you sir are an artist! amazing work!
__________________
J Crunch |
|
Thanks from:---> |
09-09-2010, 08:46 PM | #3 |
is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
|
What a great job! Looks great
|
|
Thanks from:---> |
09-09-2010, 09:03 PM | #4 |
Full Fledged Farker
Join Date: 02-04-09
Location: Lake Placid Fl
|
Wonderful
__________________
Primo Oval XL, Ducane Gas Job, Propane Tank Pit Smoker, Old Truck Tire Rim |
|
Thanks from:---> |
09-10-2010, 12:58 AM | #5 |
Knows what a fatty is.
Join Date: 08-20-10
Location: steenwijk, holland
|
looks pretty healthy with all those veggies .
it's about time i make some bacon myself...... |
|
Thanks from:---> |
09-10-2010, 02:15 AM | #6 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
|
...... Great Work.....
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
|
Thanks from:---> |
09-10-2010, 06:36 AM | #7 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
|
My Gawd Man! That sammie is a thing of beauty.
__________________
Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
|
Thanks from:---> |
09-10-2010, 07:30 AM | #8 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Outstanding looking meal fit for a king.
|
|
Thanks from:---> |
09-10-2010, 07:35 AM | #9 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
|
Awesome job & awesome pics.
That sammie looks great. I love how you wrapped the bacon on the skewers and secured with twist ties. This is your offical notice that I am stealing that procedure.
__________________
www.facebook.com/BarkinDawgsBBQCatering |
|
Thanks from:---> |
09-10-2010, 07:35 AM | #10 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
|
BACON
|
|
Thanks from:---> |
09-10-2010, 07:46 AM | #11 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
|
Did I just see that correctly......bacon in a bloody mary?????? Just when you think you've seen it all!
__________________
18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
|
Thanks from:---> |
09-10-2010, 08:38 AM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
OUTSTANDING
|
|
Thanks from:---> |
09-10-2010, 10:39 AM | #13 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
|
Man that is a fantastic looking sammie! Love the bloody mary Bacon straws.
__________________
Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
|
Thanks from:---> |
09-10-2010, 01:11 PM | #14 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
That's pretty intense. Way farther than I would go for a BLT but it is a masterpiece!
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
Thanks from:---> |
09-12-2010, 06:35 AM | #15 |
Got Wood.
Join Date: 07-30-10
Location: Beverly Hills Florida
|
man.. that looks amazing
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Bad News and Good (BIG pron too) | Grafixgibbs | Q-talk | 7 | 05-31-2011 04:54 PM |
3 little fatties and the big bad wolf | Smokin' Shawn | Q-talk | 12 | 02-08-2008 02:29 PM |
Big Bad Wolf BBQ Team | Bill Mixon | Q-talk | 0 | 03-19-2007 09:05 PM |
Thread Tools | |
|
|