Thread: Lamb BLT Sandwich from Start to Finish

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> This sandwich took me two weeks to make. And it was well worth it.
> Plus I have enough lamb bacon to make another 8 or 10 of them. And
> plenty of lamb bacon fat for whatever tickles my fancy.
>
> Raw, bone in lamb breast, halved, for $.99/lb.
>
> http://img842.imageshack.us/img842/8...bbreastraw.jpg
>
> This was cured in the "basic cure" using the salt-box method with a
> head of fresh-pressed garlic for 2 days in the fridge. Then wiped
> down and smoked over pecan for 3 hours at about 165F.
>
> http://img143.imageshack.us/img143/5...consmoked1.jpg
>
> The lamb was then deboned, sliced, and cooked in the oven at 250F for
> about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
> you see here). Lamb bacon can be touch and rubbery but slow cooking
> in the oven on a half sheet pan solves that.
>
> http://img824.imageshack.us/img824/5...icedcooked.jpg
>
> Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
> cheese, and mayo (as well as the lettuce and campari tomatoes).
> Served with garlic olives and pepperoncini.
>
> http://img808.imageshack.us/img808/2...acononionc.jpg
>
> It's going to be hard to top this for dinner. I think I'll make
> Hamburger Helper. But there's so many gourmet flavors of HH to choose
> from...

Saved! Thanks

On Thu, 4 Aug 2011 10:39:48 -0500, Sqwertz <[email protected]>
wrote:

>This sandwich took me two weeks to make. And it was well worth it.
>Plus I have enough lamb bacon to make another 8 or 10 of them. And
>plenty of lamb bacon fat for whatever tickles my fancy.
>
>Raw, bone in lamb breast, halved, for $.99/lb.
>
>http://img842.imageshack.us/img842/8...bbreastraw.jpg
>
>This was cured in the "basic cure" using the salt-box method with a
>head of fresh-pressed garlic for 2 days in the fridge. Then wiped
>down and smoked over pecan for 3 hours at about 165F.
>
>http://img143.imageshack.us/img143/5...consmoked1.jpg
>
>The lamb was then deboned, sliced, and cooked in the oven at 250F for
>about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
>you see here). Lamb bacon can be touch and rubbery but slow cooking
>in the oven on a half sheet pan solves that.
>
>http://img824.imageshack.us/img824/5...icedcooked.jpg
>
>Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
>cheese, and mayo (as well as the lettuce and campari tomatoes).
>Served with garlic olives and pepperoncini.
>
>http://img808.imageshack.us/img808/2...acononionc.jpg
>
>It's going to be hard to top this for dinner. I think I'll make
>Hamburger Helper. But there's so many gourmet flavors of HH to choose
>from...
>
>-sw

Outstanding!!!!!

Lou

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> This sandwich took me two weeks to make. And it was well worth it.
> Plus I have enough lamb bacon to make another 8 or 10 of them. And
> plenty of lamb bacon fat for whatever tickles my fancy.
>
> Raw, bone in lamb breast, halved, for $.99/lb.
>
> http://img842.imageshack.us/img842/8...bbreastraw.jpg
>
> This was cured in the "basic cure" using the salt-box method with a
> head of fresh-pressed garlic for 2 days in the fridge. Then wiped
> down and smoked over pecan for 3 hours at about 165F.
>
> http://img143.imageshack.us/img143/5...consmoked1.jpg
>
> The lamb was then deboned, sliced, and cooked in the oven at 250F for
> about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
> you see here). Lamb bacon can be touch and rubbery but slow cooking
> in the oven on a half sheet pan solves that.
>
> http://img824.imageshack.us/img824/5...icedcooked.jpg
>
> Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
> cheese, and mayo (as well as the lettuce and campari tomatoes).
> Served with garlic olives and pepperoncini.
>
> http://img808.imageshack.us/img808/2...acononionc.jpg
>
> It's going to be hard to top this for dinner. I think I'll make
> Hamburger Helper. But there's so many gourmet flavors of HH to choose
> from...
>
> -sw

fantastic! I assume the lamb bacon tasted like lamb, not just like bacon?

On Thu, 4 Aug 2011 08:59:50 -0700, Pico Rico wrote:

> fantastic! I assume the lamb bacon tasted like lamb, not just like bacon?

It was domestic lamb so it was fairly mild to me. But I like strong
lamb flavor. I assume others would find it moderately lamby. After
all, much of the flavor is in the fat of the lamb.

If I could find New Zealand lamb breast I'd certainly prefer that, but
I assume it's not very economical to ship that due to lack of demand.

-sw

On Thu, 04 Aug 2011 10:47:06 -0500, Lou Decruss wrote:

> Outstanding!!!!!

Thank you :-) There's one here for you, too.

-sw

On Thu, 4 Aug 2011 10:39:48 -0500, Sqwertz wrote:

> This sandwich took me two weeks to make. And it was well worth it.
> Plus I have enough lamb bacon to make another 8 or 10 of them. And
> plenty of lamb bacon fat for whatever tickles my fancy.
>
> Raw, bone in lamb breast, halved, for $.99/lb.
>
> http://img842.imageshack.us/img842/8...bbreastraw.jpg
>
> This was cured in the "basic cure" using the salt-box method with a
> head of fresh-pressed garlic for 2 days in the fridge. Then wiped
> down and smoked over pecan for 3 hours at about 165F.
>
> http://img143.imageshack.us/img143/5...consmoked1.jpg
>
> The lamb was then deboned, sliced, and cooked in the oven at 250F for
> about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
> you see here). Lamb bacon can be touch and rubbery but slow cooking
> in the oven on a half sheet pan solves that.
>
> http://img824.imageshack.us/img824/5...icedcooked.jpg
>
> Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
> cheese, and mayo (as well as the lettuce and campari tomatoes).
> Served with garlic olives and pepperoncini.
>
> http://img808.imageshack.us/img808/2...acononionc.jpg
>
> It's going to be hard to top this for dinner. I think I'll make
> Hamburger Helper. But there's so many gourmet flavors of HH to choose
> from...
>
> -sw

after all that painstaking effort, you didn't toast the bread. tsk, tsk.

your pal,
blake

On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:

> after all that painstaking effort, you didn't toast the bread. tsk, tsk.

BLT bread has to be soft and squishy. No exceptions. I will only
make BLT's within 2 days of buying a loaf of bread. The bread should
stick to the roof of your mouth.

On Thu, 4 Aug 2011 11:31:47 -0500, Sqwertz <[email protected]>
wrote:

>On Thu, 04 Aug 2011 10:47:06 -0500, Lou Decruss wrote:
>
>> Outstanding!!!!!
>
>Thank you :-) There's one here for you, too.

I'd love one.

Lou

On Thu, 4 Aug 2011 12:05:53 -0500, Sqwertz <[email protected]>
wrote:

>On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:
>
>> after all that painstaking effort, you didn't toast the bread. tsk, tsk.
>
>BLT bread has to be soft and squishy. No exceptions. I will only
>make BLT's within 2 days of buying a loaf of bread. The bread should
>stick to the roof of your mouth.

I like them toasted too but I'd make an exception to try that lamb
bacon.

Lou

In article <[email protected]>,
Lou Decruss <[email protected]> wrote:

> On Thu, 4 Aug 2011 12:05:53 -0500, Sqwertz <[email protected]>
> wrote:
>
> >On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:
> >
> >> after all that painstaking effort, you didn't toast the bread. tsk, tsk.
> >
> >BLT bread has to be soft and squishy. No exceptions. I will only
> >make BLT's within 2 days of buying a loaf of bread. The bread should
> >stick to the roof of your mouth.
>
> I like them toasted too but I'd make an exception to try that lamb
> bacon.

BLT bread should absolutely be toasted. Not so much that it breaks
into pieces, but there should be some crunch.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits
<[email protected]> wrote:

>In article <[email protected]>,
> Lou Decruss <[email protected]> wrote:
>
>> On Thu, 4 Aug 2011 12:05:53 -0500, Sqwertz <[email protected]>
>> wrote:
>>
>> >On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:
>> >
>> >> after all that painstaking effort, you didn't toast the bread. tsk, tsk.
>> >
>> >BLT bread has to be soft and squishy. No exceptions. I will only
>> >make BLT's within 2 days of buying a loaf of bread. The bread should
>> >stick to the roof of your mouth.
>>
>> I like them toasted too but I'd make an exception to try that lamb
>> bacon.
>
> BLT bread should absolutely be toasted. Not so much that it breaks
>into pieces, but there should be some crunch.
>

I like a light toasting of all sandwiches.

Lou

On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:

> BLT bread should absolutely be toasted. Not so much that it breaks
> into pieces, but there should be some crunch.

The lettuce and [possibly] the bacon is already crispy. You need the
texture contrast of soft, squishy bread.

-sw

"Sqwertz" <[email protected]> wrote in message
news:1qa746lbf4gfa$.[email protected]..
> On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:
>
>> BLT bread should absolutely be toasted. Not so much that it breaks
>> into pieces, but there should be some crunch.
>
> The lettuce and [possibly] the bacon is already crispy. You need the
> texture contrast of soft, squishy bread.
>
> -sw

While there is no right or wrong here, you are clearly right.

On Thu, 4 Aug 2011 14:10:09 -0700, Pico Rico wrote:

> "Sqwertz" <[email protected]> wrote in message
> news:1qa746lbf4gfa$.[email protected]..
>> On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:
>>
>>> BLT bread should absolutely be toasted. Not so much that it breaks
>>> into pieces, but there should be some crunch.
>>
>> The lettuce and [possibly] the bacon is already crispy. You need the
>> texture contrast of soft, squishy bread.
>
> While there is no right or wrong here, you are clearly right.

A phyrric victory for me (thank you ;-). People (and restaurants)
will continue to toast their bread for a BLT and serve PB&J's on
squishy white bread.

-sw

Sqwertz wrote:
> This sandwich took me two weeks to make. And it was well worth it.
> Plus I have enough lamb bacon to make another 8 or 10 of them. And
> plenty of lamb bacon fat for whatever tickles my fancy.
>
> Raw, bone in lamb breast, halved, for $.99/lb.
>
> http://img842.imageshack.us/img842/8...bbreastraw.jpg
>
> This was cured in the "basic cure" using the salt-box method with a
> head of fresh-pressed garlic for 2 days in the fridge. Then wiped
> down and smoked over pecan for 3 hours at about 165F.
>
> http://img143.imageshack.us/img143/5...consmoked1.jpg
>
> The lamb was then deboned, sliced, and cooked in the oven at 250F for
> about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
> you see here). Lamb bacon can be touch and rubbery but slow cooking
> in the oven on a half sheet pan solves that.
>
> http://img824.imageshack.us/img824/5...icedcooked.jpg
>
> Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
> cheese, and mayo (as well as the lettuce and campari tomatoes).
> Served with garlic olives and pepperoncini.
>
> http://img808.imageshack.us/img808/2...acononionc.jpg
>
> It's going to be hard to top this for dinner. I think I'll make
> Hamburger Helper. But there's so many gourmet flavors of HH to choose
> from...
>
> -sw

My goodness! I wonder whether I'll ever want to putter like that
again? (NOT speaking of the HH.)

--
Jean B.

On Thu, 4 Aug 2011 20:44:52 -0500, Sqwertz <[email protected]>
wrote:

>On Thu, 4 Aug 2011 14:10:09 -0700, Pico Rico wrote:
>
>> "Sqwertz" <[email protected]> wrote in message
>> news:1qa746lbf4gfa$.[email protected]..
>>> On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:
>>>
>>>> BLT bread should absolutely be toasted. Not so much that it breaks
>>>> into pieces, but there should be some crunch.
>>>
>>> The lettuce and [possibly] the bacon is already crispy. You need the
>>> texture contrast of soft, squishy bread.
>>
>> While there is no right or wrong here, you are clearly right.
>
>A phyrric victory for me (thank you ;-). People (and restaurants)
>will continue to toast their bread for a BLT and serve PB&J's on
>squishy white bread.

I'd never have a pbj on untoasted bread. I just have pb on toast or a
muffin and don't make a closed sandwich.

Lou

On Sat, 06 Aug 2011 13:06:42 -0500, Lou Decruss wrote:

> I'd never have a pbj on untoasted bread.

Really? I think the standard is untoasted. But what do I know :-)
It sure makes the peanut butter easier to spread if toasted.

-sw