Two Men, Two Pits and a Blog

How To Eat Fast: BLTs on the Grill!

A blustery north wind swirls under gray skies. Mercury levels hover in the 60’s, cottonwood leaves clack about, and an American Robin ambles through the greenamericanrobin grass, with a squirming earth worm clamp steadfastly between its beak. I do not know what it is that compels a creature of suitable reason to otherwise abandoned its surely inherent need to ingest his intended quarry with the fierceness and efficiency like that of hungry lion to a Tanzanian Wart Hog, but it does. And frankly, I admire its restraint. Cause that wiggling worm to a Robin, is like a beef tenderloin to a pit keeper, marinated and smoked over cherry chips, rubbed in garlic and onion. The little bird proceeded to hop around the grass, nary once it seemed, contemplating the notion to eat its earthy spoils.

Good for you, I thought, but I’m getting hungry. And I shall not likely possess your oaken resolve to wait much longer. Thus, and on the grill tonight, an old-time classic and highly favored sandwich.  BLTs – Patron of the Pit style. So get your fires lit people, an let’s get after it.

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This evening, whilst wandering the aisles of the local produce shop, I came upon some fair looking rolls, whose destiny I knew at once, like men sometimes do, would involve an intimate acquaintanceship with my grill, over a beautiful bed of coals. I brought them home. Sliced and buttered, and set aside for the last portions of the cook. Now if you’ve never made bacon, lettuce, and tomato sandwiches on the grill before, you are politely excused to go to the corner somewhere and murmur your name in vain. Here at once is such a simple treat, delicious, and easy to do. A dance where upon we take the hand of an old-time sandwich, which was dang good in its own right, and escort it to a whole new level, patron to the smokey realm.

Bacon is good, and the world knows it. No man nor woman alike would refute its gastronomic pleasure, lest they keep the company of pigs for pets or something. Bacon is glorious. Bacon cooked on the grill, over a smokey fire,  is point-blank out of this world.  I do not know how many bacon strips are allotted to a man’s lifespan, so when we do it, let it then be of the good stuff. Thick cut, and the very best your purse can afford.

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Over a drip pan, lay your bacon opposite the hot coals. Toss on some smoke wood too. You’ll want a drip pan lest your grill wax into a real treat, of ash, fat and muck. For this cook, we used hard wood lump charcoal, and some hickory wood. A basic and primal heat source worthy of a pit keepers fondest intentions. Put the lid on and let the smoke and heat do their magic. You all know what you’re doing here. Cook the bacon as you please, and at the terminus of the cook, go ahead and toast those buttered buns with the pit master authority vested in you. Tongs in hand, be ever vigilant against the burn. For your buns shall not char today, but slide onto your dinner plate with a confident display of utter, toasted perfection. Build your grilled BLT accordingly, and thus to satisfy your lofty specifications.

Needless to say, I dove into this sandwich like an alcoholic to a German beer garden. Like a puma to an antelope. I do not know what it is, and my elder brother suffers from the same plight, as well as some other men I know, but when we are presented with a meaty affair, savory and to the point, well, we do not require a whole lot of time to ingest it.  It kind of bugs us frankly, that we seldom harbor the patience to slow down with our food. We are beasts! We have noticed ourselves at times tearing into our food, as if governed by some genetic impulse to eat fast. There is some savage chomping, some wild slurping going on, and before you know it, before I knew it, my beloved BLT was gone. A few lone bread crumbs residing on my belly. I licked my lips, and picked the crumbs off my shirt whilst glancing out the window to the pit. It smoked quietly away over diminishing coals, at ease and content with its job well done. And just beyond that I noticed, standing in the green grass was the little robin, with that dang worm still, hanging limp from its mouth. He’ll eat when he’s good and ready I guess. And I really don’t know how he does it.

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There you go. Grilled Bacon, Lettuce, and Tomato on a Toasted French Roll. Next time you’re ready then to take your BLT to the next level, do the sensible thing why don’t you, and do it on the grill!

-POTP

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31 responses

  1. Can I come out of the corner and stop murmuring my name now? It’s just that I’m in the supermarket buying bacon and I’m getting funny looks from people.

    June 6, 2013 at 9:46 am

  2. debbeedoodles

    That bacon looks awesome!! Where ever do you get such glorious cuts?

    June 6, 2013 at 9:48 am

    • Well its a long search, debbeedoodles, to find the perfect butcher. It won’t come easy. But they are out there, and when you do find them, and befriend them, they will point you to their finest bacon!

      June 6, 2013 at 10:20 am

      • debbeedoodles

        Applewood smoked is our favorite! 🙂

        June 6, 2013 at 10:48 am

  3. Liz

    I will absolutely take my bacon to the grill next time. No arguments here. Love how you devoted a full paragraph to a robin and a worm and it STILL was a good read. (though it did indeed provide a great set-up for a great story.) And that you see rolls in a bakery and immediately think that you must grill them. You have a way with words AND a brilliant mind.

    June 6, 2013 at 9:53 am

    • Thanks kindly Liz! Just don’t be doing your bacon on a gas grill tho. The idea is to get smoke into it, not gas. But then, were sort of biased around here that way. I forget what sort of grill you have there. Just don’t want to commit bacon blasphemy.

      June 6, 2013 at 10:23 am

  4. Ahhh…. you answered my question. Gas grill bad! Darn it, I’ve been wanting to grill bacon for a while now and maybe give it a little brushing of bbq sauce so it’ll sear that flavor in. This sandwich looks delish and should be served in a German beer garden!

    June 6, 2013 at 1:09 pm

    • Well, we can turn our heads if we must. Gas has its place. It just does not give you that smokey taste patron to good out door grilling. What you can do however, to by pass this funk in the poetry, is to get some apple wood chips from your local hardware store. Soak them in water or apple juice for an hour or so, and then wrap a handful of them tight in some aluminum foil. Pop some holes in this packet with a fork, and lay it directly on your gas burner. It will smolder like a fine wood smoker for a little while at least, and impart that smokey goodness upon your bacon. Just an idea.

      Thanks for the comment!
      -POTP

      June 6, 2013 at 1:21 pm

      • Will do! That didn’t take a lot of convincing did it 🙂

        It’s BACON!!!

        June 6, 2013 at 1:52 pm

      • Man.. Bacon… What more is there to say!

        June 6, 2013 at 1:54 pm

  5. … and there you go!! BACON!
    Oh my gravy all over my two scoops of rice (that’s OMG! on my world) 🙂
    That looks just righteous!!

    June 6, 2013 at 1:46 pm

  6. Oh my … that DOES set the ol’ tummy rumbling … stay hungry 🙂

    June 6, 2013 at 1:56 pm

  7. Now I am really hungry, my favorite sandwich!!

    June 6, 2013 at 3:40 pm

  8. Adam

    Simple and right. Nicely written, but more importantly just plain good. I salute you.

    June 6, 2013 at 3:41 pm

  9. Looks fantastic! I’ve never tried bacon on the grill, but now I’m thinking, what could be better?! Thanks for the great idea. 🙂

    June 6, 2013 at 3:49 pm

    • Our pleasure. It ain’t our idea tho, grilling folks have been doing it for years. It works. Just don’t forget the drip pan to catch the mess bacon is known for.

      Thanks!

      June 6, 2013 at 4:08 pm

  10. BACON! I need say no more.
    Laurie.

    June 7, 2013 at 7:44 am

  11. Simply superior! The United States of bacon salutes you!

    June 10, 2013 at 10:36 am

  12. Amazing. You have set the new standard for BLT. Hats off.

    May 3, 2014 at 6:26 pm

    • Thanks much. Yes that was a good sammich indeed. Bacon off the grill is amazing.

      May 3, 2014 at 6:42 pm

  13. Pingback: How To Eat Fast: BLTs on the Grill! | Patrons of the Pit

  14. Pingback: How To Eat Fast: BLTs on the Grill! | My Meals are on Wheels

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