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Lomo al Trapo

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amazinc Dec 2, 2009 12:53 PM

Since Texas is the heart of "grill" country, I'll ask if you have done the beef tenderloin,
covered in salt and spices and wrapped in a plain cotton cloth? I saw Raichlen do
it in one of the "Primal Grill" shows, but need more instruction than he gave. Any ideas?
I posted this on the "home cooking" board, but no one replied so I figured I ask real
grillers. Thanks for any help

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    battman1_2000 Dec 2, 2009 02:27 PM

    found this...

    http://smokingmeatforums.com/forums/s...

    looks very interesting after I stopped laughing after looking at the pictures that accompany it

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    1. danhole Dec 4, 2009 09:07 AM

      Here is Raichlen's recipe with full instructions:

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

      If you have any questions you can email him and he WILL respond. I had a question about a rib recipe, where they had left out an ingredient, and I got an email from him and his assistant.

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        sparky403 Feb 21, 2010 11:48 AM

        has anyone tried this with a pork loin? (not tenderloin)... Interested in the technique and think it would work --- anyone, anyone?

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        1. re: sparky403
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          sparky403 Feb 22, 2010 12:21 AM

          I did already - I have not heard back as yet - but it is Sunday. I'll let ya know what he says and how it turns out...

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        2. The Chowhound Team Feb 22, 2010 11:20 AM

          The referenced Home Cooking thread is here: http://chowhound.chow.com/topics/670372 Please post further suggestions on that thread. We'll lock this one. Thanks!

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