The Best ( Favorite ) BLT/ BBT Tomatoe?

Epicurean Exploits - Food and Recipes
1

Mine is the go to… Purple Cherokee!!

We have Brandywine ( good Luck), Beef steak, celebrity… Im not sure the greens and yellows work well!!

What is your vote?

This is Heritage RED Wattle Bacon, Cherokee tomato, bib lettuce, whole wheat bread… meyo

2

wow that looks like a tasty sandwich!!!

3

I go for whatever is ripe
Wednesday’s breakfast BBTA (basil and avocado)
was an early girl from the garden

4

YES!
That looks almost perfect.
The only thing it is lacking is more tomato.
Cherokee Purples have incredible juiciness. Great choice.

5

Yep… Don [thumbs-up.gif]

The wife and son got the middle cuts !! :slight_smile:


They actually like their bacon less done, so… they eat while I finish mine a bit more. The end result got me the poles.

Best

6

The Best ( Favorite ) BLT/ BBT Tomatoe?

Tomatoe?

Tomayda?

Don’t really like them raw, but I like cooking with them. Whatever those dark purple ones are, that seem to be at the greenmarkets all over NY, they’re pretty good. Don’t know if they’re the Cherokees but if they are, I agree. The flavor is great.

7

Winner, winner, chicken dinner. It’s hard to go wrong, unless it’s a commercial variety bred for indestructibility in shipping.

I do have a personal favorite: Rutgers. Thick and meaty, small seed cavities, fine balance of sugar and acid, excellent flavor.

8

wonder what Dan Quayle’s would be?

9

Beefsteaks can be as good a choice as anything for a BLT if you get a great one. But in general, yeah, the Cherokee’s are my preference. I have to imagine there’s a less sweet, more tomatoey choice, but I’m not tomato snob enough to give up the Cherokees. Kinda feel like we’re putting Mollydooker on our BLT’s here.

10

Me too. I made BLT sandwiches on Thursday and gazpacho on Friday, and in both cases, I used gorgeous, fleshy, ripe red tomatoes, breed unknown, from a local farm.

11

Another in the whatever is ripe camp. However, when I go to the garden, I do check the Cherokee Purple plant first.

12

We were inspired by your thread. We used a combination of Benton’s bacon and the “Abraham Lincoln” variety of heirloom. Fabulous!

Cheers!
Marshall [cheers.gif]

13

Marshall,

I am a huge fan of Allan Benton and his bacon - just bought a six-pound slab, immediately cut off a chunk to flavor a big pot of speckled butter beans.

But I have gradually, and reluctantly, concluded that I prefer a less smoky bacon (been using Neuske’s lately) for BLT’s. The intense hickory smoke of Benton’s is just too dominant for me, masking the flavor and tang of the tomatoes. A question of balance - and, of course, individual taste preferences.

Your thoughts?

Bob

P.S. Love those Abe Lincolns.

14

Great looking sandwich.


[thumbs-up.gif]

15

Bob; I totally agree with you on the Benton’s…almost too powerful for the BLT’s. Actually, two days later and the kitchen still has a smokey smell [rofl.gif]. We did use it recently for a “panzanella” recipe and our friends really enjoyed it. As a matter of fact, I need to make a rather large order as I have a whole bunch of folks who want to “piggyback” on my order.
By the way, my next sandwich will be with “Paul Robeson” and “Goose Creek” varieties.

Cheers!
Marshall [cheers.gif]