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Discussion in 'Bowhunting forum' started by BUNNYMAN, May 29, 2008.
who knows the best way to dress one??:noidea:
coat and a tie:biggrin1:
How did I know this was coming...:doh: :doh: :doh:
you gotta admit it is better that
you mean they are naked.:tape:
I was thinking mayo and lettuce......on fresh bread.....:noidea:
yes and some BBQed fritos with a ice cold coke
Come back here Bull
I think he's headed to tha fridge
I just had chicky noodle soup and PB&J...:rockon: :rockon: :rockon:
This guy is good. You going pig hunting BunnyMan?
With mayo, lettuce and tomato on toast... Yummm.....
:laugh: :laugh: :laugh: eace:
Okay, but seriously. Use dry cured bacon....less water in it so the fat crisps up nicer.
Start with fresh baked bread...uncut (might have to hunt a bakery, but they are everywhere here). Slice off two thick pieces (about 3/4 inch) and lightly toast in skillet where the bacon was cooked...gotta give some flavor. Lightly butter the inside of the pieces.
Next, get a couple of nice ripe tomatoes....not too big...and slice fairly thin. Knock out the seeds...they'll make the sandwich soggy. Need enough to have some in all 4 quadrants of the bread...but don't make it a tomato burger.
Lettuce is a good choice, but slice the lettuce straight off the head in 1/4" slices...and break it up a bit (i.e. it looks shredded). Soak the lettuce you cut in a bowl of ice water before you use it...it'll make it a lot more crisp.
Finally, I like one thin slice of cheddar cheese that goes between the bacon and the salads. So your sandwich stacks up like bread, bacon, cheese, lettuce, tomato, bread.
If you overcooked the bacon use more cheese...and if you don't like cheese, leave it off and put another layer of bacon or mayonaise. It's just nice how the cheese "protects" the cold stuff from the warm stuff a bit.
Serve with an ice cold very crisp kill pickel and a tall glass of iced tea.
For a breakfast variation...add a fried egg (salted and peppered) between the bacon and cheese, and serve with a coffee or apple juice.
Almost forgot...to get your bacon more consistently "right", lay the pieces out on a baking pan (not touching). A broiling pan with the slots works best to drain the fat...but we've usually used a big baking pan.
Preheat the oven to 400 F....after heated, put in the pan of bacon...not touching (it'll stick into one big sheet of bacon if they are touching) and cook for 15 minutes. Don't watch it...it'll never turn out right if you do.
After the timer dings...fish the bacon out (if you didn't use a broiling pan) and lay on a thick layer of paper towels or a clean dish towel to drain. When it cools it'll crisp up.
And by all means...get the dry cured thick cut bacon. If you're going to clog an artery you might as well do it right!