Bacon Weave- for those of us who REALLY like lots of bacon on a BLT (skillet, bbq)

[no kudzu]

Can't wait to try this. Looks delicious.

http://www.foodandwine.com/blogs/201...fb_ref=fw-vert

[apexgds]

F&W’s Justin Chapple has a bone to pick with the BLT—there’s not enough bacon in every bite. So he came up with a brilliant solution: the bacon weave.

He didn't come up with the solution. I've been doing it that way for years. And I've never had any problem not using the rack.

[jlawrence01]

You could do the same thing by placing slices of Pancetta in a row overlapping with the same result and less effort.

[apexgds]

Yeah, but bacon and pancetta are different flavors and textures. And it's really not much effort at all.

[daylux]

This is how I used to make mine. With the gas oven it doesn't work (some areas are burnt while other areas still raw). I'll have to go back to the skillet because BLTs are one of our favorites.

I cook them in a skillet with another skillet to flatten them out on top while cooking. They turn out just as great, but I have to babysit them a little more.

[Dirt Grinder]

Try a CSLT with the skin from a smoked or BBQed chicken, fried in a pan .

[Bulldogdad]

Originally Posted by Dirt Grinder

Try a CSLT with the skin from a smoked or BBQed chicken, fried in a pan .

Crispy Duck Skin.