for the garden to produce a fat juicy ripe tomato to slice for a BLT.I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same. We have a few tomatoes from Kroger’s that are closing in on their use by date. That is a commercial blend of Creole seasoning sprinkled on the sammy.
The little smashed potatoes worked well with this. Boil the potatoes until they can be smashed easily with a spatula then pop them into hot oil. I had the deep fryer going for another project so I used it but they would fry nicely in a skillet with olive oil. The golden potatoes are good for this. That tomato was from the garden but I don’t know how much longer we’ll have them. We decided to rip out all but one tomato bush because I am done with canning sauces and juices and ketchup and soup. Last year was a near total loss for tomatoes so this year we planted extra fearing a repeat but it may have been the best year ever. I’ve been boiling down 3 5-gallon buckets per week for the last month and more and I deem our supply sufficient.
It was only a matter of time before I tackled this thing I’ve been seeing in various forms for a while. My first go was at a bacon burger and the method shows promise though this try taught me some lessons. I need to be better prepared with sammich fixings for these to be Sammich Pr0n material. The lettuce and tomato just didn’t work for me, and the massive burger overwhelmed the puny buns. Anyway, this is how I went about making these:The flat weave I went with is self explanatory. I gave this 20 minutes in a 375 oven and then pulled it to cool for handling.You don’t want it fully cooked but it needs to be set. This was pretty close. I didn’t add anything to the bacon but a good sprinkle of pepper wouldn’t be a bad thing.I cut it right down the center and wrapped a beef patty in the bacon, as shown here. I really wasn’t sure how thick to make the burger, I wanted the burger to be cooked before the bacon burned. I gave these another 20 minutes on the timer, looked at them once, and gave them a few more minutes. I wanted the bacon to be fairly crisp, at least on the top side.I judged these done to suit me. There was a little pink in the middle but nothing grossly underdone. Next time I might try to turn them over at this point to better crisp the bacon on the underside. They were plenty juicy!