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Lomo al Trapo

An episode of Primal Grill showed Raichlen wrapping a piece of salted and herbed beef tenderloin in a cotton cloth and laying it on red hot coals. He said to cook it for 8-9 mins.
on one side, then turn for another 8 or so. Has anyone tried this method. It looked super
delicious and fairly simple, but I'd hate to waste the $$ for a tenderloin only to ruin it. Do any of you "hounds have a report on doing this? I know most of us will try ANYTHING once, but as I said, before I drop $100+, I'd like some more info. I can't find much on line in English
altho' I did see one recipe from Three Guys in Miami, but it was much more complicated
than Raichlen's. Anyone know anything?

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  1. Just saw the same episode and had the same concerns. I was thinking of trying with a pork loin (the big one) to try it out.... any thoughts on time etc? did you try this?

    1. I posted this link on the thread that was on the Texas board, but thought I would add it here for anyone who may be curious about Raichlen's method:

      Here is Raichlen's recipe with full instructions:

      http://www.primalgrill.org/season2/Re...

      I hope sparky sent Raichlen a note and gets a response. I sure would like to hear what he says! I would guess that you would use less salt with a pork dish, but since I haven't tried it, I'm not too sure.

      9 Replies
      1. re: danhole

        Heya danhole. Below find a link for Tim Love's recipe for a salt crusted prime rib. Tim is owner of FW's Love shack and more notably, Lonesome Dove.

        http://www.foodandwine.com/recipes/sa...

        1. re: DallasDude

          I dropped a note at the Primal Grill website - apparently he forwarded it too a colombia cook book author (totally cool;-) I am now definitely a fan of both of them...

          Here's her response:

          I am sure this works perfectly well with pork loin. All I would do is cook it 8 minutes per side and leave it in the burnt cast that the trapo becomes for 10 minutes before opening to ensure it reaches 160. As it reaches this temperature in the burnt cast it should be super tender and smokey. Remember the coals have to be super hot and grey when it goes in and that the trapo must be all cotton.

          Patricia Mccausland-Gallo
          Foods and Nutrition
          www.creativeculinary.net
          www.cookingColombia.com

          1. re: DallasDude

            DallasDude - The recipe looks really good, and you can cook it inside, which is a plus, especially on a cold day like today is. The drawback is using a 15 - 16 pound rib roast! That is a major money investment! It had better be good! Have you eaten this at one of Tim's restaurants? The link has some other delicious sounding recipes, especially the Roasted Turkey w/Pancetta, and the Braised Pork Shanks. Thanks for the link.

            Sparky - Boy does that pork variation sound good, and more budget friendly. I had seen Jose Andres, from Made in Spain (PBS), make a salt crusted pork once and it looked so good. It was a special where there were 6 chefs cooking, and his was simple, yet seemed to be liked by all of them. He presented it all sliced up with something else, like pancetta or along those lines, stuffed in between the pork slices, and they just ate it off the plate like it was a finger food dish. Made me drool! I'll bet the recipe you got will be very close, but better, since it will have that wonderful smoky flavor to it.

            1. re: danhole

              Yes, I am anxious to try this with a more budget friendly pork loin, I am also going to try the Baba gnoosh from the same page.

              One other note - I also asked if she recommended brining she did - using brown sugar, salt and apple cyder.

              I am going to try this but it's not going to be for a coupla weeks...

              1. re: sparky403

                sparky,

                what size pork loin do you think you will use? Did she give you a recipe for the brine or just state the ingredients? Wonder why you brine the pork and not the beef. It may be obvious to some, but I don't usually brine anything, so I'm pretty clueless. Can't wait to hear your delicious results.

                1. re: danhole

                  Unlike ribs and pork shoulders etc - the loin is a pretty lean piece of meat. Brining, through osmosis helps the meat have more Moisture which will be something of an insurance policy that you get a better result . The high heat of being directly in the flame could dry it out . Here's a link that explains the basics of brining. In this case she recommended (and I agree with) using apple cider and brown sugar (and salt, spices etc) instead of water. Also, I think it's important to bring the brine up to temp. to get the salt disolved. It then needs to be cooled before before putting the meat in.

                  http://bbq.about.com/cs/pork/a/aa0118...

                  Pork Loins can be up to 8 or 9 lbs (I think). I would likely only cook about half of that.

          2. re: danhole

            Danhole,
            I got a "This page cannot be found" when I tried to use the primal grill link. No doubt I'll find the recipe some other way. It sounds great.

              1. re: danhole

                I tried Lomo Al Trapo with a Pork Loin (about half of one actually) to test this out. What I found was - 1) Make sure the coals are very very hot! I thought mine were at a good temp but they were starting to go (note to self - Kingsford Tournament Charcoal Burns too fast).

                2) in this video she says to do the lomo just before you put on the grill so it does not absorb too much of the salt - great tip I thought and it does not take long to put it together.
                www.youtube.com/watch?v=BEcDcsepct8.

                I would likely try this again - It was a great "show" and the meat turned out really pretty good - due to the longer cooking time (needed due to the coals) it did absorb a bit of the salt - but I am pretty confident that I would get a much greater result with rocket hot coals and a shorter cooking time.

                The casing will pretty much burn away (most of it). This is okay, after all coals - due to the heat are pretty much the cleanest thing on earth - just let the meat rest and wipe off the surface - my guests were anxious to try it and it was pretty good! Also I would strongly recommend brining if you do a pork loin!

                Pretty successful experiament - and will try again.