Elevate your BLT by grilling the bread directly in rendered bacon fat
In short: J. Kenji López-Alt demonstrates a technique for a superior BLT, where bread is toasted over charcoal while soaking up bacon drippings. This method transforms a standard sandwich into a smoky, savory experience in about 15 minutes.
The process involves grilling thick-cut bacon over medium heat, such as a half chimney of charcoal. As the bacon renders, the bread slices are used to mop up the fat directly on the grill, ensuring the toast is evenly coated and crisped. This step takes 4 to 6 minutes, after which the components are assembled with mayonnaise, hot sauce, lettuce, and ripe tomato.
Kenji emphasizes the importance of seasoning the tomato slices with flaky sea salt. While the original recipe suggests a specific layering order, he notes that personal preference—such as ensuring direct contact between the tomato and mayonnaise—is key to the final result.
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Sources
- Summary by Intellect · source: Kenji's Cooking Show: Smitten Kitchen's Grilled BLT
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