Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Lomo al trapo

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Lomo al trapo


    Hey pit masters!

    I decided to grill a Colombian dish: Lomo al trapo. But, with a small mod. I didn't use Beef Tenderloin, but instead pork loin. Both cuts work, and so do other cuts for this type of cook (full recipe and video is here).

    Cuisine: Colombian
    Meat: pork loin (should traditionally be beef tenderloin)
    Servings: 4
    Prep time: 10 minutes (plus what it takes to fire up your grill)
    Cook time: 20-ish minutes, plus 20-ish minutes rest.


    Executive Summary
    - Wrap meat in an old kitchen towel, covered with coarse sea salt.
    - Cook right in the fire until 'half-done'.
    - Remove from fire, let the carryover heat finish it.
    - Crack open the (now dried and hard) salt crust to your guests' awe, slice and serve.

    I sprayed the towel with water first, then wrapped, then sprayed again. This keeps it from burning up in the first 5-10 minutes. The towel is there to hold the salt in place. The salt is there to protect the meat from the heat, and to lock in moisture. The salt crust is 1/2 inch thick, so that's why this cook depends so much on carryover heat.

    Instructions
    Start out by laying a towel flat on the table. Fill a rectangular area with coarse sea salt, roughly 0.5 inches thick. Place the meat along the short side, 2 inches in. Grab the towel and do a 'sushi' roll, keeping it tight. Fold in the ends, and keep rolling. Truss it with butcher's twine. NOTE: do not leave it like this for a few hours, or it's gonna get overly salty. Just wrap it and place on the grill.

    Place meat right in the glowing embers. Turn every 5 minutes. I start by rotating 180°, then 90, then 90. That way all four 'sides' get a bit of the action. I do this with fireproof gloves. Handle it gently, you don't want to crack the salt crust before serving.

    The trick is to remove the meat from the fire way before it's done. For this cut (pork loin) I'm aiming for a target temp of 62° C / 144° F. I remove the meat 17-20° before target temp, in my case 45° C / 113° F. Leave it smoking (it literally is, see video in link above) on the cutting board in order to 'wait out' the carryover.

    Check temps with a Thermapen, it is thin enough to poke through the salt crust. I keep reusing the same probe hole during the cook.

    When target temp is reached, crack open the case with the back of the knife handle. Scrape of salt and slice and serve. I served mine with plenty of lime.

    As you can see I added zero flavors, it was just the meat, salt and heat. Incredibly juicy and tasty, and quite a nice 'show' to put on for your guests.


    Kitchen towel + salt

    Click image for larger version

Name:	lomo_al_trapo-2.jpg
Views:	260
Size:	109.1 KB
ID:	881811

    Meat being wrapped

    Click image for larger version

Name:	lomo_al_trapo-3.jpg
Views:	255
Size:	90.8 KB
ID:	881809

    Meat trussed, ready for some action

    Click image for larger version

Name:	lomo_al_trapo-4.jpg
Views:	479
Size:	94.8 KB
ID:	881808

    Got a nice fire going, all glowing embers, very hot

    Click image for larger version

Name:	lomo_al_trapo-5.jpg
Views:	253
Size:	182.4 KB
ID:	881810

    Just placed the package right in the fire

    Click image for larger version

Name:	lomo_al_trapo-6.jpg
Views:	257
Size:	164.7 KB
ID:	881812

    Right after it's done, still smoking, now resting

    Click image for larger version

Name:	Lomo_al_trapo-7.jpg
Views:	260
Size:	243.9 KB
ID:	881814

    And here's the full pork loin, with lime. Enjoy!

    Click image for larger version

Name:	Lomo_al_trapo.jpg
Views:	252
Size:	206.8 KB
ID:	881813

    NOTE: use a cheap/old kitchen towel, 'cause it's the last you're gonna see of it


    Alright folks, in the words of our very talented pit brother Troutman, Hank is over and out!!!




    #2
    Thank you for another great idea for the BBQ.
    I don't know if that one would float here my wife values her dish clothes more than my life.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      I used an old discarded (washed) bed linen that I tore in kitchen towel size pieces. Easy peasy.

    • Cheef
      Cheef commented
      Editing a comment
      I have NEVER figured out exactly how the dishtowel you manage to ruin is always their favorite? I swear to God I can't tell a difference between one dish towel and the next.

    #3
    I’d be nervous that would end up a charred cigar !! I’ve done the salt wrapped steak before, it’s amazing that much salt doesn’t over spice the meat.

    Great demonstration writeup Hank, well done !! Unfortunately that was my best towel

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks Steve!

    #4
    Very cool! Something about pic #3 brings Aunt Edna to mind...

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Ha ha ha!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Aunt Edna work for Cleopatra?

    • troymeister
      troymeister commented
      Editing a comment
      I was thinking the same thing...lol!

    #5
    Nice job!

    CaptainMike
    Last edited by HawkerXP; July 17, 2020, 09:55 AM.

    Comment


      #6
      Another wonderful right up making me want to try something else!

      Comment


        #7
        I’ve seen that somewhere before, years ago in my memory banks. Very cool & cool looking.

        Comment


          #8
          I wonder if banana leaves might work in place of the towel/sheet. It would be a high temp version of a kalua.

          Years ago I made a javalina ham (uncured) palatable by wrapping it in banana leaves and slow-cooking it at one end of an oil drum pit/grill with coals at the other.
          Last edited by gcdmd; July 28, 2020, 05:41 AM.

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            I have done fish like this with banana leaf.

          • Henrik
            Henrik commented
            Editing a comment
            Banana leaves would work just as well. Nice way to "re-use" nature :-)

          • DiverDriver
            DiverDriver commented
            Editing a comment
            rappas -

          #9
          Very nice, Hank. Got to add it to the list.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Thanks, it was a big hit!

          #10
          That is very interesting,

          Comment


            #11
            Looks really good,just may give it a go!

            Comment


              #12
              The page on your site isn't loading for me. Tried directly from the link above and by clicking through from your homepage. I get a blank screen on both Chrome and Internet Explorer. Other recipe pages are not giving me any problems, just the Lomo al Trapo.

              Comment


              • DiverDriver
                DiverDriver commented
                Editing a comment
                Try Firefox. I never would go back to google (other than maps).

              • Henrik
                Henrik commented
                Editing a comment
                I'm using FireFox. Switched early this year. Absolutely love it, because of the privacy controls.

              • jumbo7676
                jumbo7676 commented
                Editing a comment
                Henrik All good on both browsers.

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Finally, A Great Portable Pellet Smoker


            Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview


            GrillGrates Take Gas Grills To The InfraredZone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special