The Sandwich I Only Eat 3 Months Out of the Year
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- Опубліковано 19 тра 2024
- Today we make it all from scratch - bacon, bread, & sauces, & I show you how to make my perfect BLT sandwich. The first 100 people to go to www.blinkist.com/BrianLagerstrom get unlimited access for 1 week to try it out. You'll also get 25% off if you want the full membership.
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INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
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RECIPE
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BACON:
•3.5lb/1.5kg/1500g slab pork belly
•35g salt/2.5% or 2tbsp
•15g sugar/1% or 1 1/4tbsp
•7g pink salt/.5% or 1tsp
•5g or 2tsp black pepper
Mix dry ingredients then rub over all sides of pork. Place in a bag or container and cure in fridge for 7 days. Rinse meat and dry well with towel. Place in fridge, uncovered for 12-24 hours. Smoke for 6 hours at 200-225F/92-94C in your favorite smoker. Weigh down bacon as it cools - I use another sheet tray + 10lb weight on top.
BLT SANDWICH BREAD:
•350g or 1.5c warm water
•3g or 1tsp instant yeast
•530g or 4 1/4c bread flour
•12g or 1tbsp sugar
•20g or 1 1/2 tbsp olive oil
•125g or 2/3c ripe poolish or sourdough starter
•11g or 2tsp salt
Combine ingredients in the bowl of a stand mixer with dough hook attachment and mix on low for 3min until combined. Increase to high and continue to mix for another 6min. See video @5:11 for instructions to mix by hand.
Flip into a bowl and allow to rise at room temp for 2 hours total. 30 minutes into that rise, give dough a strength-building fold dough as shown @5:44. Cover again and allow to continue to rise. 30 minutes later or 1 hour total into rising, repeat strength-building fold @6:09. Replace lid, and allow to continue to rise for final hour.
Prepare 1.5lb/10"x5.5"x3" loaf pan by liberally oiling bottom and sides with olive oil.
Flip dough onto a floured work surface. De-gas with fingertips. Shape loaf as shown @8:04. Transfer to prepared loaf pan seam side down, cover, and allow to rise at room temp for 1 hour. Diagonally score 4-5 times and bake in preheated 425F/218C oven for 40-45min.
PESTO
Add to a food processor and process until desired consistency: 100g or 3/4c toasted & cooled pine nuts, 100g or 1+c grated parm, 30g or 1/2c shallot (minced/rinsed), 20g or 1c parsley, 100g or 5c basil, 30g or 2tbsp lemon juice, 5g or 3/4tsp salt, 225g or 1 3/4c chilled olive oil
HOMEMADE "MIRACLE WHIP"
Add 1 large egg, 5g or 3/4tsp salt, 25g or 1 3/4tbsp white distilled vinegar, 20g or 1 1/4tbsp water, 15g or 1 1/4tbsp sugar, to a high sided container and spin with immersion blender. Slowly stream in 325g or 1 1/3c neutral oil (light colored olive oil, canola, etc) while spinning.
TO MAKE SANDWICH:
Lightly toast slices of bread (I recommend bacon fat in a skillet), start with a liberal scoop of pesto on 1 slice and homemade mayo on the other, followed by slices of cooked bacon, 2-3 thin slices of ripe slicer tomatoes (I rec heirloom from the farmers market if you can find them) hit with salt and pepp, and add shredded green leaf and iceberg lettuce.
0:00 Intro
0:27 Curing & Smoking Bacon
4:02 Mixing Sandwich Bread
6:26 Blinkist Ad
7:32 Shaping and Baking Bread
9:37 Let's Make This Thing
#BLT #perfectBLT #bacon
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bensound.com
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
All in one 13 minute video:
How to cure your own bacon
How to make a really great sandwich loaf
How to make an unconventional but amazing pesto
How to make Miracle Whip
Plus a bonus peek at farmers markets and shredduce
This is simply incredible content, thank you!
🤙🏻🤙🏻🤙🏻🤙🏻
YES!! BRIAN IS THE BEST 🤩
Yeah, to the point. Understanding thst we're here for the food.
Emenem cant compete when this guy starts to show us how to make bread, from growing the wheat, and mining the salt. In a 10 min video
Sorry, but this guy lives in dreamland. Aint nobody got time for that.
2 and a half minutes into the video and this guy has already put in more effort for one sandwich than I have for any meal I've ever made.
This comment should be pinned.
that means its time for you to start cooking!
Wait until you get to 4:20 in
Hahaha. True that
As Kenji says, "A BLT is not a bacon sandwich, it's a tomato sandwich." You can't have a good BLT without great tomatoes. Great video!
Kenji is The Godfather haha
so you took 9 days to cook a sandwich?
7 days to "COOK" [nobody with self respect calls making a sandwich cooking]
youdont eat 3 months of the year
you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
@@rafaellima381 Hey look everyone, we got a spicy edgelord over here
@@rafaellima381 get a life
@@rafaellima381 It's not so much a recipe as an instructional video. Doy, you don't have to make your own bread, your own pesto, your own bacon, etc. to make a BLT. But anytime you improve an element of a dish, you improve the dish overall. This shows you where and how to do that.
i'v been watching your channel for over 2 months now and it's all gold, buddy. the quality is on par with the best in the biz and you're simply a fun guy. you're already a success and in a short time you'll be up the there at the top. Best of luck from Czech Republic, Bri!
Thanks very much! Glad your here.
@@BrianLagerstrom LET’S EAT THIS THEEEEEEEEENG
@@BrianLagerstrom I just found your channel in the last few days and its amazing.
so you took 9 days to cook a sandwich?
7 days to "COOK" [nobody with self respect calls making a sandwich cooking]
youdont eat 3 months of the year
you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
@@rafaellima381 he still cooked the filling
With every new episode you're cementing yourself as my favourite cooking channel!!
Thanks DBbro!
Damn that's a lot of work you put in on this one. Always appreciated!
Does anyone actually ever end up following these videos and make the food?
@@cozza819 Probably not lol, just entertaining to watch.
@@esprit101 You're just lazy. Don't blame the gear.
I do, love the techniques and it’s so worth doing everything yourself
@@charlie5610 no way you actually did this
Brian is at the top of my list of chefs on UA-cam. No time is wasted, gets right to the point. Never tries to be a comedian or conduct any unnecessary theatrics. All of the recipes have been excellent. Some requiring too much time and requiring equipment that I don't have or have the space for. That's my problems. He is incredible.
Every video I have watched do far is like a paid masterclass, done extremely well. There is a ton of info but the vids are NEVER TMI. The recipe is always the star of the show. The dancing is the next best star.
Very professionally done. Very cheffy but minus the ego. You are born to teach, BL!
This bread is hard to mess up if you follow his instructions because I actually made a couple of mistakes (I think I may have overworked the dough with the mixer and I also used a slightly smaller loaf pan so I had a little bit of sag) and this loaf STILL ROCKS! I weighed everything to the recipe I think I just got a little aggressive on the mixing. So after it came out of the oven, a little bit sagged on the side and I cut that piece off to make it look more like a loaf should look and took a bite and WOW! I didn't know it was possible to make bread this good at home lol. TY Bri!
Even though I made a couple of mistakes this is still on par with some of the best bread I've ever had (it's definitely on par with some of the best I've had from restaurants and bakeries). Sorry for the long rant but when you can make mistakes and still come out with stellar results, that tells me that Mr. Lagerstrom knows what he's talking about! Trust the process, and the poolish is a game changer!
I didn't even know it was possible to over-knead bread dough I only knew about overfermentation wow
Brands, please consider to sponsor him more! All his contents are must-watch for ppl who love food and start to cook like me!!
That dance is such a good visual description of how good that must taste. 😋
Thick cut Applewood smoked bacon is the S-Tier of bacon. Change my mind
I won’t try
Bacon is bacon
Yes dawg the cherrywood smoked thick cut really hits too
I raise you thick cut Maple Bourbon Smoked Bacon
I've had pecanwood smoked bacon and it was even better than hickory smoked.
It always makes me smile when I see that there's a new Brian Lagerstrom video. And BLTs are awesome.
Oh man! This recipe is fire! Love the fact that you actually show us how to make the dough by hand. Looking forward to seeing you reaching the 1M subs milestone!
Brian, your talent and style is insane. Looking forward to where this channel goes. I'd love more content on how to make "buddha bowls" "burrito bowls" etc... I'm really busy and love to get home and quickly assemble meals from ingredients I've chopped and prepped the day before
Looks exactly like Joshua Wiseman
Absolutely the best cooking personality on the platform. Balanced between educational and entertaining, with a glug of swag 😎
totally agree. My new fav.
A really great, in-season tomato really is one of life's TRUE treasures
I agree wit wolfdawg
@@BrianLagerstrom Look for a Cherokee Purple. Best heirloom tomato EVER. 🤤 😋
Found you a few weeks ago and have been binging almost every episode. Love the detail on every step and food always looks great. Appreciate all the effort to keep producing these videos!
The dancing at the end of the vids is so entertaining. It’s like a wordless commentary of the food. Good job;)
Thanks Dana!
so you took 9 days to cook a sandwich?
7 days to "COOK" [nobody with self respect calls making a sandwich cooking]
youdont eat 3 months of the year
you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
OH! Muh! GOSH! Pesto on a BLT is genius. I must love it! 😍
Dude…!! You are friggin KILLING ME…. Homemade Pesto on a BLT… And…hands-down…the best BLT I have ever seen… Your cooking style is down-to-earth, but amazing… I’ve been cooking for a while, but I’m learning so much from just watching your videos…Well done Sir…!!
Thanks for watching madmax
I make my family's sandwich bread every week and it has been hard to find a recipe that is consistent and that we enjoy. I tried yours today and it was absolutely perfect. I skimped on the salt by accident, but the taste was still good and the loaf turned out beautiful. I'm going to be coming back to this one from now on! Thanks for the great content!
my favorite video of yours so far! legit made like 4 recipes and put them all into one! keep up the great work Bri!
Thanks for watching!
The Big Chief! that was my first smoker! I'm impressed that you went the distance and cured your own bacon. I've been doing that cour a couple of years, and it truly is the best. And to anyone presenting the "nitrates" argument and saying that uncured bacon is better for you: ALL bacon is cured one way or another. Anything else is smoked pork belly, which is also delicious. But it's not "bacon".
You actually managed to bring some new wisdom into the breadmaking process. And ive been a youtube foodie since its started. Well done sir I salute you and will make this some day.
Just when I thought I had a productive week, Brian goes off and makes his own bacon and totally resets my joy. At least I know what’s for brunch tomorrow;) Thank you for another great video/recipe!
Chef Brian, the jump cut editing of your dancing at the end of each video totally reminds me of the panel by panel dancing in the Calvin and Hobbes comic strip!! Love it!
Every detail is went through... amazing just amazing !!!
Just started eating more BLT’s recently, can’t believe I was missing out for so long. Thanks for the vid Bri!
There's like 4 dope recipes in this 1 vid. Great stuff!
Thanks monk
Its so impressive seeing you assemble each component of this sandwich. Super approachable and informative too. I just harvested my batch of tomatoes from the backyard, and now I know what im going to use them for!
Great work Brian. Loved the detail and some great tweaks taking that sandwich to the next level. The addition of Pesto is a great twist!
I made this bread yesterday and it turned out amazing! I used all purpose flour since that’s what I had on hand, didn’t seem to cause any problems. Was looking for a good sandwich bread that isn’t dry or crumbly when you try to cut it, this bread cuts beautifully, has a nice texture, and tastes good.
Love the idea of pesto on a BLT. Will try this out on Sunday with the pesto included
yup
If you don’t have time to make pesto, or if your just making one or two sandwiches just tear up basil leaves and spread them over your ripe tomatoes, It’s even better than pesto!
@@maryadabrowski3531 Maybe I will.
I love love love that you make your own mayo. I bought an immersion blender for this specific purpose and have never regretted it. Great videos!!!
Thanks Judith!
one of UA-cams highest quality presenters!!
Made this bread yesterday and it's by far the best recipe I've come across for white sandwich bread. There was a bakery near my old flat in east London that used to charge £7 for bacon sandwiches and £4 for a full loaf of their white bread - this tastes exactly the same for a fraction of the cost. 10/10 - appreciate your work.
Excellent work Brian. I know a lot of this, but you explain it extremely well for anyone of any skill level. That BLT looks fantastic, dig the pesto spin. Kudos bud 💯 ✌🏼
Just amazing. Brilliant recipe, brilliant videography, amazing skill and talent!!
Much respect on how you do your editing! Love your vids and recipes.
I absolutely love how you make everything yourself! That's the best way to make anything 'ordinary' wonderful. I appreciate your tutelage and look forward to many more videos!
Thanks for watching
@@BrianLagerstrom Of course! I'm a home baker and I have already learned so much from you.
Highlight of my week is Brian's videos coming out - making my own bacon is something I have always wanted to try and will be now. Thanks again for your amazing videos
Awesome video, Bri!! Love, love, love, everything from scratch, never change that!!
Great videos, Brian. I can see why you have close to half a million subscribers. I especially enjoy the quick pace and all the information you pack in ... and the dance moves, of course.
I love these informative cooking videos, i've been watching people make bread from scratch for a good while but i've never even heard of a poolish till today, Great Vid!
Thanks!
The bread recipe in here is a GOATed, no-fail, perfection loaf. Thanks, Bri!
Excellent timing for this recipe, was planning to try new one after done dough for Cubano and the one dough for three breads which done couple of times. Noticed that the breads which are done with poolish really help my overall health when having chronic bowel disease. Also huge money savers as like for the one dough for three breads can cost two to four euro each in grocery for the simplest version. Now just need to get myself a loaf tin.
I bake Brian's bread couple times a week . SOOOO GOOOD !
Just did it and everyone in the family love it. Thanks Brian.
Great Episode Bri, I so love this channel! Keep up the great work my friend!
just picked some black krim tomatoes that I was already planning on making blts with, now I am totally going to make that bread for it. Cheers!
This is my first year growing Black Krim, and it's now my favorite tomato. So much flavor.
@@susangarland6869 ohh yeah?? I have not tried one yet. Super excited!
Just used the bread recipe from this video. Turned out great. I LOVE making bread thanks to you and your videos. The poolish and biga are genius. Especially in this house where my wife doesn’t like sourdough bread.
Thanks for another great one Brian! Nice touch on the Bacon baking method.
Great, it’s 4am and my mouth is drooling over this. Bravo!
Great recipe. Excited to see what you do with the other bacon. I have been hoping for some breakfast / brunch ideas for some time now.
I love your channel and good lord this recipe might take the cake as your best.
It looks mouth watering.
Awesome! Something else that goes well with tomato and could go in a BLT is avocado seasoned with everything bagel seasoning and sriracha mixed with mayo.... take out the bacon (or not and dice it smaller) and use croutons instead bread and this and any sandwich for that matter can be deconstructed into a salad for anyone who usually does not like salads
Love that you actually eat the stuff you made and enjoys it, both making and eating. Your bread recipes came out great with little to no effort. Store bought never again.
Your backyard looks so STL! Brings back some good memories.
Happy Friday, Mr. Lagerstrom! Thank you for sharing this epic recipe/technique extravaganza! I am glad you referred to this sandwich at one point as a tomato, bacon, and lettuce sammie. This isn't about the bacon. It is about the tomato playing the lead with the bacon playing best-supporting actor. I slow roast homegrown sungold tomatoes throughout the summer to freeze in sandwich-size clumps to enjoy all winter and spring on my tomato and bacon sammies. I don't mess with the crunchy water (lettuce) thing myself but your mileage may differ.
Great video. Awesome recipes, awesome narrating. Love it
The return of the chief!
Totally didn’t see the pesto coming. I dig it!
I really think you should make a stand-alone video for the bread featured in this video. Ever since I saw this video I've been making that bread 2 - 3 times weekly for my family. We love it! It's our one for all, PB&J, grilled cheese, BLT, sandwich/snack bread.
Just made this bread. Intense. Your baker chops shine through. Underproofed and underbaked mine a little and was short about 20g poolish, but the taste is incredible. So much more flavor than I was expecting. Roasted some peanuts to make peanut butter and made grape jelly for the most ridiculous bougie PB&J I've ever seen, was absolutely dope. Also extremely legit toasted with Marmite. Major league props, all of your recipes I've tried so far have been solid gold winners.
Daaaaammmnnn.....I was drooling the whole time watching this. That bacon and those super sweet tomatoes. I like the pesto as a twist to kick things up a notch. Well done Bri. 👍🏻
Sweet video bro. I have to try and finagle your bread recipe to fit my quite larger loaf pan.🤞🏻
It takes a special kind of person to go through all this for a BLT. Granted, probably the best BLT anyone has ever tasted but the amount of effort is off the charts.
I have two favorite sandwiches. A BLT and a French Dip. The star of any BLT is the tomato so I'm stoked to watch this. Thanks, B!
Bread is an excellent recipe, been changing things as in adding diastolic malt powder. Makes this loaf really tasty. Also put mine in a bannotin and let it sit the fridge overnight. And cooked it in a dutch oven. Freaking awesome 👍
Brian, you give new meaning to the word "Thursday". And although I can't prove it, I have for years been toasting bread in bacon fat, just like did it in this vid, for almost ANY kind of sandwich. Love your stuff, dude. I started when you were at 80K subs, can't wait to see where this channel goes. Fly safe, dude!
This looks great. Thank you for sharing x
I only made the bread... but oh my GOD it is good. First time making poolish, followed measurements exactly. The weights added to 130 g, but after it sat for 26 hours it weighed EXACTLY 125 g (as the bread recipe calls for). I love how many bread recipes you have, and how you work 2 - 4 recipes in every video (bread, bacon, mayo, pesto...).
That’s the exact bacon I buy at the store. Little bit more expensive but delicious. Thick cut is the way to go!
I love the tips and instruction. I am not a fan of the raw tomato but I am willing to make it a B and L sandwich. Thinking about a smoker now.....Keep up the videos and that passion you have for cooking! Side note, I love how clean and uncluttered your kitchen is. Nothing to distract the viewer.
I lost it at the chop sound when you hit the dough lol. ty for all these recipes :D
Yessss I've been waiting for the chief bacon video. Now I just gotta track down some pork belly.
I am new to your channel - and am impressed. Excellent work, you deserve more subscribers
I live for the tasting dance. Thanks, Bri.
Followed your how-to and recipe for the sandwich bread. Perfect 👌. Thanks
So glad to hear it thanks so much for trying
One of my favorite things to eat of all time... I grow two tomato plants each year and eat BLT's for two months straight while they are in season! You are going to be big time Brian!!
B! Masterpiece right here! All time fav sam. We got a belly from our half a hog and I'm gonna throw this on especially with that pesto 👌. Its all about the farmers market tomatoes. You are crankin out some real zinger vids lately!
dude, thx so much for the tip with the mayo, I botched so many attempts at making mayo I was about to completely give up on it
My favorite heirloom tomatoes is Dr. Wyche's yellow tomatoes. Absolutely delicious, big yellow beefsteak tomatoes with a smooth texture and sweet, refreshing crunch. I basically live for the few months I get to pick and eat those from my garden.
⭐️⭐️⭐️⭐️⭐️ I tried the recipe for your bread! It turned out amazing. Thank you! I subbed with AP flour (+ ~50g) and just... *chefs kiss*
Brian…. Do you still have that place we can donate to you to support your fabulous videos? So proud of you!!!!
Hi Janet, I do. I have a link in the description below the video if you’re so inclined.
And thank you. Hope you’re well!
You showing you making the dough both with the stand mixer AND by hand gives me the courage to try to make more doughs myself, i dont have a stand mixer D: Whenever I look at other cooking videos they use a stand mixer usually so its nice to see you show off how to by hand as well :)
With this kind of detailed content and production quality, to a million subs for you!
That was an incredibly well produced video!! Well done!
I really appreciate it thanks
Hey Brian! Just getting back into bread making after a decade-long hiatus. I'm loving the bread recipe you shared in this video but I was wondering what I can do to make this a two loaf, simultaneous bake scenario? My family (I included) are big on sandwiches and can go through a loaf in a day or two at best. Any thoughts on doubling would be extremely welcome. Big fan of your channel, thank you for sharing your expertise!
Love the videos & recipes. So much talk about tomatoes & seasons and grocery stores not having the good stuff, makes me feel spoiled to be in NorCal. We have ripe tomatoes all year and I can find amazing fruits & veggies at my local grocery store. (emphasis on Local). Now I have to go guiltfully go make a BLT...
The timing for this video is hilarious. I just finished making myself a BLT. Now I'm vicariously eating your superior BLT sanwhich
Hahah
The smoking of the Poe belly got me hooked. Reminds me of making bacon & ham with my dad. Awesome Brian. Imma give that a go
One of my favorite sandwiches! I have never had it with pesto, but am going to try it out!
Bri, first off, thank you for the videos. You’ve become a staple on my UA-cam homepage. Appreciate the approach and vibe of your videos. I’ve made several of your recipes and have really liked them. Now that I’m done gassin you up, do you have any recommendations for cooking beef bacon? I recently picked up a few pounds but the little I’ve read about cooking it has made me a little nervous. Any input from you or anyone else in here would be great. (Was wondering if sous vide, oven, etc would be effective maybe)
Maestro mis respetos! Te admiró! No paro de ver tus vídeos
That was a dank looking sandwich and a shit ton of effort well edited in to a short enough video. Kudos on primo content delivery. Your channel will no doubt grow large. Keep up the good work and enjoy!
Thanks very much for watching Philip!
@@BrianLagerstrom thanks very much for editing! ;)
WOW!!! You are OVER THE TOP! Oh hell ya I'm subscribing.
Hmm, I'm definitely gonna try the bacon in the Big Chief thing. I've been using mine for years. Have never seen the big chunk idea either, will give that a try for sure!! I grow my own maters and they are amazing.
Another great video Brian. Can’t wait for your next one. If you’re taking requests, I’d love to see you make souvlaki and/or gyros with Greek style pita and tsaziki.
When I was on active duty flying C-130s, we’d fly into Athens and always got souvlaki at a place in Glyfada Square. The name of the restaurant was in Greek, so we always called it Souvlaki Sam’s. Since then, I’ve never found souvlaki as good.