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Lomo al Trapo

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    Lomo al Trapo

    Was Tubing last evening and got deep down the BBQ rabbit hole and came across this.



    I’m not sure how much flavor the wine soaked kitchen towel brings to the party but it would be cool to serve this at a dinner party.

    #2
    Looks impressive, but the lack of any Maillard reaction is a deal breaker for me.

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      #3
      I’ve not done the wine version but have done the serious eats version salt encrusted in the towel. You will get a huge gradient in the meat, basically rare in the very center and well done on the edge. Be very careful you don’t over cook it. It will carry over a lot. The salt is also intense on the edges and none in the middle.

      You’ll have to slice it because a whole slice with all that contrast is really excellent and of course it’s a huge show to burn up a towel and extract the beef.

      Comment


        #4
        Click image for larger version

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ID:	877213Click image for larger version

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ID:	877212 Tenderloin is kind of boring. This is one fun way to do it.

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          #5
          https://www.seriouseats.com/recipes/...in-recipe.html

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