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Ultimate BLT | Best Bacon, Lettuce, Tomato and Avocado Sandwich
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Stargazer cast iron skillet https://bit.ly/2VOqiZ9 Cowboy Apron https://www.kentrollins.com/shop-1 Propane camp stove https://amzn.to/2MG9vo9 Mesquite wood spatula https://www.kentrollins.com/shop-1 Skillet handle cover https://www.kentrollins.com/shop-1 Red enamel butter dish https://amzn.to/2Cd5apy Sony a6500 camera: https://amzn.to/2KzIBMC Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
I'm training now. I'm making some rocky music. No, I'm not in a fight, but folks, I have been training to lift up the ultimate BLT with a little avocado
0:11
Yes, I'm talking good peppered bacon, homegrown tomato sliced on and a special duke's mayo to spread on there on some toasted siredo bread
0:19
Come on, we're nearly in the third round already. Hey folks, thank y'all for stopping by the backyard on a glorious day
0:38
Boy, it is one of my favorite dishes, and I'd be loving it, especially since Shan turned me on to them avocadas
0:45
Yeah, bacon, lettuce, avocado, tomato, sardough bread, that's special sauce I was telling you all about this stuff is good
0:55
especially with that homegrown mater right out of that garden out there. You know, we just want to thank y'all for stopping by here because it means the world to us
1:02
And this is a place that you can come and, hey, we just relax, share food, share happiness, share some happy dancing
1:10
Yes, we do. And everything you'd be needing to know about this video or anything we've got going on
1:14
we'll be down there in the little description below. So without further ado, let's get to this and go to making a B-L-A-T
1:23
So folks, what makes a bacon lettuce and tomato and avocado sandwich
1:29
The star of the show, they ain't but two of them really to me. And that is the sardough bread, which we'll talk about in a minute, but also the bacon
1:37
Thick cut pork bacon. Now, you know, they used to run these tests on bacon
1:42
They did, and they would cut pieces, and they would hold them up this close to your face
1:46
and see could you read the eye chart. If you could read through the bacon, the bacon
1:50
They never did that. Yes, they did. The bacon was too thick. Then we got to have good thick cut bacon
1:56
That's what I'm talking about. That's how it's going to make this even better. Now, you see me go in there and take this thick cut bacon
2:02
I'm making two sandwiches today, one for the beagle, one for the duke. Now about 30, 40 minutes ahead of time, I like to take me some coarse ground black pepper
2:11
And I'm talking, give it a good lathering coating on there. I want to see it get spotted all over
2:17
That hog loves some pepper. And be sure that you pat it in really well, do both sides
2:22
set it back in icebox about 40 minutes and let that black pepper love on that good hog meat
2:27
So we got our stargazer, heated up here we do, and we're just going to fry this
2:31
Now, if Shan was over here on this side and I was on that side, first of all, y'all wouldn't see nothing because I didn't know how
2:37
But she would fry this so crispy that when you break it, it would short a shatter
2:41
Folks, no, we got to leave that bacon cooked, but I don't want it so crispy that it crumbles up when it gets in there
2:47
So you can see that. Good thick cut pork bacon all leathered up there that good goodness layer right there in that star grazer
2:57
Star grazer and if you skill it ain't big enough guess what you can do you can tear it in half layer right in there
3:06
now we're just gonna fry that up till it gets just right we'll have to turn it once and you can just set it on a wire rack or a paper towel let it cool
3:15
and then we'll prep the rest of this stuff because we've got to talk about the best tomato
3:19
in the world to put on a B-L-A-T. Well, we got the bacon all done
3:23
and you've seen that old Stargazer skillet there, had a little bit of bacon residue left back over there
3:29
Now, you got one of these wooden spatulas, that's good, you can use it
3:33
You got a plastic utensil, you can use that. Never scrape metal against metal too clean okay I don mind you dipping something out of there but don be scraping it on there You damaging your seasoning And just cause that bacon stuck there a little bit in one side
3:47
hey, we ain't lost no seasoning, and our seasoning is building as we go in
3:51
because when you're frying some good hog meat in there, you're helping things out
3:56
Let's get on with the BLAT, and what is the next participant that we should talk about
4:02
This is not something that Duker likes. Duker does not like a tomato
4:07
Now folks you see me plucked that right out of that tomato vine out there and I've been garden this and it was down under there
4:13
I'd go out with a flashlight at night and check it just make sure some bug or worm or some old crow ain't come in there and try to get it all
4:19
Because that right there folks is what's happening I think it needs to be one of them beefsteak tomatoes because they're so juicy got all that flavor
4:28
And I'm gonna tell you I like to sort of slice them on the thin side not really big and thick
4:33
I like to keep them about Liking so. Right there. That's what I'm talking about
4:43
I like to go even thinner. Shannon. Okay, this is my sand, folks
4:48
Just so we know, these two are for my sandwich. Now we're going to see if we can't cut one
4:55
Really thin, yeah. Yeah, I don't like a big old tomato bite
5:00
I mean, folks, remember when we was talking about that thick bacon and that thin bacon
5:05
I can read through that tomato. That's just right. You got to have some substance in there, Shan
5:09
So we're going to cut her one more. And the reason we're cutting these early, there is a purpose
5:17
I would like for you to arrange my two right there. Shan's two right here
5:21
And all you folks is fixing to half like a fit fall out in the floor
5:27
Say, what is the cowboy doing? Folks, just stay with me because I guarantee you you're going to like it
5:33
Brown sugar. What? Yes, you heard me right, brown, sugar. Salt pepper's a lot what goes on them maters, but folks
5:43
this is going to create us something that we need with that sandwich
5:47
So this puts you a little on there and just let it sit there and soak
5:51
Rub it in really well because we're going to need it. Now you remember, bacon is salty
5:57
We got a lot of pepper on there, and I need a little sweetness to go with this
6:03
So there it is, folks. Good outside? Uh-huh. Just brown. sugar tomatoes. We're gonna set her right in there and let it rest and next what
6:12
is it that tropical fruit that grows not in my garden but I wish it did an avocado
6:17
and is it a fruit is it a vegetable I don't know Shand do you know hey Siri she
6:25
ain't out here how am I gonna know? folks we got all them veggies ready to go except for this and a
6:37
We're gonna save him till last because folks, if you slice them a little early out here
6:40
in this climate, they'll get a little darker. So let's talk about really, probably the second star of the show
6:46
and that is some good sired dough bread. Now, I'd be getting this over at Walmart
6:51
and sometimes they don't be having it just like in the bread section. So you gotta go over to the deli side
6:56
and do some prowling around. But folks, when you toast this up with some of that good carry gold butter on there
7:03
I'm talking it is good. Remember, we used it in the tuna melt. Oh my gosh
7:07
You didn't see it. Well, you'd be having a link up there where you can go to it and find it because it was right under the ultimate BLAT, the classic tuna melt. Yes, it is
7:18
So let me get some butter smeared on them We got our little Stargazer over here preheating So and don be sparingly with the butter Y know me because y might have seen the ultimate grilled cheese sandwich too
7:30
to where there's nearly 11 pounds of butter on them sandwiches. I hear that little sizzle
7:36
And see there, that 12-inch stargazer will exactly fit two of them right there together
7:40
So it is a good deal. I'm going to go ahead and get these other two out while them others is toasting brown
7:46
Because when we pull them out, folks, We're going to let them cool just a minute before we go to laying that special sauce back in there to finish up them sandwiches
7:54
Toasted up golden brown and pretty it is. So folks, about the time we went to start fixing that bacon, I run in the house real fast
8:03
I don't know if y'all seen me or not, and I mixed up what we call some special sauce to go on this
8:08
Now all it was was some Duke's Mayo, and I know thank y'all so much for turning me on to Duke's Mayo
8:14
It is what I call it. Oh, so good. Then we just took a little chili powder, some smoked paparica, and some of that W sauce
8:20
I'm not even trying to say that word no more because I have to... I heard in England they call it Worcester sauce
8:26
Okay, well, we put the Worcester sauce in it. And I do want to give them all of them folks a shout out over there because we have a lot of UK, a lot of Ireland fans, a lot of German fans
8:35
Hey, we're just proud to have y'all on board. So let's talk about this avocado
8:39
Okay, so slice that thing. And folks, in our part of the country, you never know what you get
8:45
You get one of them that's hard as a rock when you buy it. You let it set three or four days, and you never know what's going to happen
8:53
Did y'all ever see that on the news where folks say they were cutting their self really bad by getting the seed out of an avocado
8:59
I didn't know about that stuff. I didn't. Do you have one of these
9:04
It is one of my most favorite tools for this little contraption. And we're just going to try to get them out of there without tearing them up and let them lay right there
9:13
keep that little seed and stem right back in there go on to the next one
9:19
and we have holed them out we have now let's talk about
9:30
assembly line production yes we are you can see the special sauce in there looking really good
9:36
so let's get all the players up here on the field ready to go because when I put this together folks
9:42
I ain't going to stop and talk to y'all. I'm going to eat it. One slice of sourdough, toasted bread
9:48
deeply, lovely, lovely stuff in that carry-gold butter. I want you to take some of that salve
9:53
and paint it on there pretty good, folks. Now, at this time, folks, I like to lay some cushion in there I do
9:59
That is some avocado. Now, I like to lay him on one side of the bread
10:04
but the other side of bread will be that tomato where it can soak up some of that goodness
10:09
Go for the bacon. We'll lay them in here. Oh, so pretty like
10:15
Now folks, I'm going to go back with a little more avocado right here
10:19
Dukes, hey, you even got my attention now. You don't broke out the bacon
10:24
And we got our other piece of bread. Now, instead of trying to put them tomatoes over here and flop that all back over there
10:30
folks, we're going to do it this way right here. And then all you've got to do is spread you some more salve
10:42
and just give it just a tiny little mash. And folks, right there, you have the ultimate, B-L-A-T sandwich
10:55
Hey, we got the B, we got the A, because A stand for avocado and we got the T Wait just a minute Hey something Whoa folks it is a blooper It is Andy would you hit you rewind rewind rewind rewind rewind rewind rew The rewind button
11:12
Because guess what we forgot, folks? The lettuce. The lettuce. I like to use butter lettuce
11:19
Yeah, Shand got me hooked on that stuff. It's got that nice crunch, but that buttery taste
11:23
It is so good. Makes even this sandwich a little better. It's one of them deals you shouldn't forget
12:01
Well, we got it a done deal, but I've had great help out here this morning
12:08
So come on over, Duke. I want to get a little less pepper off for, don't want y'all to have all that, okay
12:15
So I want to thank you so much for always showing up at the videos and always being the perfect taste tester
12:22
And I want you to approve this hog meat. How about you, Duker
12:27
So that's it, I mean, let's get some tail wags to go in! Tail wagon time
12:32
Yes, it is. It is time to do a slice. Ooh, I love that crunch, don't you, Dookie
12:40
And then we just take him right out here. Everybody want to see
12:44
Oh, my gosh, Duker, look at all that goodness in there. Now, I am so ready for some of this, ain't you
13:00
That bacon meter was on high today, folks
13:13
Folks, I'm talking easy. I'm talking so good. Start out with the best fresh ingredients that you can
13:18
It's just going to make it better. And, hey, we appreciate you for stopping by the backyard today
13:23
because one of my most favorite sandwiches ever. And, hey, I'm trying to hurry through this thing
13:28
because I'm going to eat the rest of it. As always, I tip my hat to all our servicemen and women and all the veterans who have kept that old flag flying over there and keeping us safe
13:37
And folks, remember, it's a crazy time out there. It is for sure
13:42
But this is a place that anyone and everyone can come to
13:46
Drag up a chair, get with you, family, watch the videos. We want to bring you some peace, some happiness, some food, some happy dancing moves
13:55
Yes, you'll be thinking you own the tropical islands. When you watch these videos, bring your family and your friends
14:00
together if you have to social distance. This is six foot, okay
14:04
You can do it. Sit on the couch. But also I need you to share these videos
14:08
because we need to spread the good news of happiness and love. God bless you each and everyone
14:15
And I'll see you down the bacon, lettuce, avocado, tomato, tomato, sourdough, bread, and butter. Trail
14:22
Entertain and inform us. Whoa, Duke, are you ready? Duke, says there's nothing out here on the table
14:29
Oh my gosh. I want you to have a bite, said. Um
14:34
My tummy's growing. Hang on. They'll hear that on the recorder. They will
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