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Dec 2, 2009 12:53 PM
Discussion

Lomo al Trapo

LOCKED DISCUSSION

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

  1. found this...

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

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

    1. 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.

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

        1 Reply
        1. re: sparky403

          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...

        2. 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!