Picanha, Lomo al Trapo, Green Lightning Shrimp, Smoked Mac & Cheese, Veggies, etc.

Foghorn

Had a dinner for 25.  Cooked some picanha on my grandfather's old wheelbarrow that he used for a grill.  Did a lomo al trapo by wrapping a beef tenderloin I butchered from a 1/4 cow in a blue t-shirt I need to throw away.  Did green lightning shrimp which I have never done before, but I will definitely do it again as it was amazing (sorry no pics).  Smoked some mac and cheese which was amazing (again no pics) and had some great desserts and wine (also no pics).  The meal and the company were great - so much so that we fell way short on the photography side because we enjoyed ourselves so much.

https://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo

https://necessaryindulgences.com/2013/05/green-lightning-shrimp/

The Cen-Tex Smoker

It was epic. Happy birthday, fog and thanks for inviting us. The food was amazing, the company even better 

JohnInCarolina

Whoa!

The Cen-Tex Smoker

I didn’t get many pics but I thought the wheelbarrow picanha was pretty cool 

Foghorn

If you look closely, the lomo al trapo is wrapped up in the coals under the picanhas on skewers.

JohnInCarolina

Foghorn said:

If you look closely, the lomo al trapo is wrapped up in the coals under the picanhas on skewers.

How did it turn out?  I’ve been meaning to try it, if only because it’s so different.

Foghorn

JohnInCarolina said:

Foghorn said:

If you look closely, the lomo al trapo is wrapped up in the coals under the picanhas on skewers.

How did it turn out?  I’ve been meaning to try it, if only because it’s so different.

It's the first pic.  It was perfect.

The Cen-Tex Smoker

Foghorn said:

JohnInCarolina said:

Foghorn said:

If you look closely, the lomo al trapo is wrapped up in the coals under the picanhas on skewers.

How did it turn out?  I’ve been meaning to try it, if only because it’s so different.

It's the first pic.  It was perfect.

can confirm. 

dmchicago

Hey Zues. 

HeavyG

Nice!

Always good to see a couple of forum favorite Steve Raichlen's recipes in play.

Photo Egg

Walk off Grand Slam!

caliking

I'll need to read through again, to let it all soak in. Sounds like quite the shindig!

And, happy birthday again. 

lousubcap

That is celebrating your birthday in exceptional style.  Impressive across the board.  Dang- 

Foghorn

I just realized that I forgot to mention - or get pics of - the appetizers that were as least as good as anything else.

My wife's homemade guacamole and a buddy's homemade bruschetta that he made by my special request as it is among the best bites of food I have ever eaten.  As we discussed which one might be better @The Cen-Tex Smoker rightfully commented something to the effect of - "They are like my children.  I love them both equally.  Don't make me choose." - which I thought was very apropos.  

CTMike

Everything looks amazing - please remember to invite me to your next birthday party. I’ll bring bourbon slushies. 

The Cen-Tex Smoker

Foghorn said:

I just realized that I forgot to mention - or get pics of - the appetizers that were as least as good as anything else.

My wife's homemade guacamole and a buddy's homemade bruschetta that he made by my special request as it is among the best bites of food I have ever eaten.  As we discussed which one might be better @The Cen-Tex Smoker rightfully commented something to the effect of - "They are like my children.  I love them both equally.  Don't make me choose." - which I thought was very apropos.  

All true ha ha. It was awesome. 

Stormbringer

Elijah

@Foghorn what makes the bruschetta so special? Or a recipe preferably 🙂 I love that stuff

Foghorn

@Elijah, I don't have the recipe in written form but I have seen him make it several times so here it is to the best of my memory.

He gets a baguette and slices it into "bruschetta" slices.  Then brushes it with a combination of Extra Virgin Olive Oil, melted butter, and crushed garlic.  He puts them in the oven (at 350 I think) until they are golden brown.

While that is cooking he cuts campari tomotoes into little cubes.  He puts them in a bowl with a little bit of olive oil, salt, pepper, fresh garlic, and chopped red onions.

Here is the key.  He titrates the addition of the red onions to smell.  The person who taught him this taught him that not every onion is the same.  Some are stronger than others in their flavor.  So when adding onion it is important to add some and then smell and potentially sample the mixture until it gets to where the onion is present and really brings out the flavor of everything else - but doesn't overwhelm.  He gets this just right every time.

Then he puts this tomato/onion/garlic/olive oil/salt/pepper mixture on the perfectly toasted bread.  

The first time I had a bite of this I thought "this is up there with the best bites of food I've ever had."  And I grew up not liking tomatoes.  Then I learned to tolerate them.  But the first time I tasted this bruschetta it just brought out the flavor of the tomatoes with a hint of onion and garlic in a way that made me really learn to look forward to good tomatoes.  So maybe it is just a me thing.

Legume

Interesting and right about red onions, but I never thought to titrate like that.

So no basil or vinegar?

Elijah

I'll give it a try. Thank you for the information 

Foghorn

Legume said:

Interesting and right about red onions, but I never thought to titrate like that.

So no basil or vinegar?

I don't recall any of either.    

The Cen-Tex Smoker

Foghorn said:

Legume said:

Interesting and right about red onions, but I never thought to titrate like that.

So no basil or vinegar?

I don't recall any of either.    

Definitely basil. Possibly lime for the acid 

Ozzie_Isaac

That all looks amazing!  Happy Birthday, and those wheelbarrow pics are up there with best of the year.  I love how simple cooking with fire can be, especially because we (I) tend to really over complicate things.

The Cen-Tex Smoker

Ozzie_Isaac said:

That all looks amazing!  Happy Birthday, and those wheelbarrow pics are up there with best of the year.  I love how simple cooking with fire can be, especially because we (I) tend to really over complicate things.

So true. Should I wrap? Should I add beef tallow? Should I season the night before? Make a 13 ingredient rub? 

How about light a wheel barrow on fire, wrap a beef tenderloin in a t-shirt and drop in the coals then cook picanña on sticks over that? All salt and pepper only I believe. It was all so good 

Foghorn

Thanks for all the kind comments.

Was a little more than salt and pepper - but just a little.

And, from the source, the bruschetta did have basil, but no acid.