JDD, my husband, fancies himself a grill master. He created his most recent masterpiece, lomo al trapo, in mid-April and it was so good that he’s made it twice more. After watching his grilling idol, Steve Raichlen, make it on his show
Primal Grill, JDD just had to try it. Lomo al trapo, a Columbian dish, is a salt-crusted beef tenderloin that’s wrapped in a cloth and roasted directly on the embers of a grill. Here’s how JDD made ours.
The first step, was to prepare the salt crust. Yes, he really used almost three canisters of salt.
The salt was seasoned with some spices and the tenderloin placed on top, along with more salt.
Then the wrapping and tying process commenced.
Meanwhile, the grill is heating up
The wrapped meat is placed directly on the embers to cook.
The most fun part for me was to watch the fabric catch fire.
After about 15 minutes, it was time to flip.
After 20 more minutes, it was time to bring the meat inside. Uh, doesn’t JDD realize it’s still on fire?!
The last step was to crack off the salt crust. I was afraid the heat would crack a ceramic plate so I had JDD put it on a metal pizza pan. Hey, I was panicking since there was a piece of meat on fire in my house. :-)
Voila! The meat was cooked beautifully. I know most of you will think this is too rare, but the redder the better for me and JDD.
While JDD held court over the tenderloin, I cooked asparagus and zucchini on the gas grill. Our dinner was delicious!
Steve Raichlen better watch out!