Every summer, when the Jersey tomatoes are in full swing, I start thinking BLT. But this summer, it wasn't the juicy beefsteak tomatoes that drove me as much as the new technique suggested by my dear friend Elizabeth Karmel, author of Taming the Flame, and my grilling goddess, for grilling the bacon. Wow! Why did I never think of this before? It is so quick, effective, and mess-less.
With a gas grill, preheat the grill and then turn the middle burners to low. Place the bacon on top and grill for about 2 minutes a side, watching carefully so that it crisps to the degree of your preference without burning, though a few char spots add extra slightly smoky flavor.
The BLT in this photo is on the 50% wholewheat bread, previously posted. I recommend toasting it very lightly as too crisp a toast hurts the palate. Ah the combination of wheaty bread, a gilding of mayo, a suggestion of crisp lettuce, juicy tomato that threatens to run down your wrist, and my favorite bacon which more often than not is Harrington's from Vermont (it's smoked over corn husks). It's been my favorite since I first tasted it almost a half century ago (I kid you not!)