Lardo Rosemary Striploin in the snow

Don Marco

Howdy...

Cooked some argentinian Striploin wrapped with lardo and rosemary today on the small.
I was so happy that i got the Chiminea last week :laugh:

Heres the pics :















































With some grilled potatoes with sour cream and some ciabatta with chipotle butter this was good enough to eat


DM

Ripnem

Looks incredible DM. Nice collection o eggs too by the way.

Clay Q

Outstanding! :cheer:
Merry Christmas

Smokey EggHead

Wow!! That looks great!! :woohoo:

Lawn Ranger

WOW! How'd you do dat? :ohmy: Specifics, please.

Mike

Don Marco

Cut the fat off the Beef, massaged some EVOO and sea salt into it and let it come to room temperature while the egg was getting hot.
I cut thin slices off the lardo ( Italian cured and aged pork belly fat) and after searing the beef on all sides i wrapped it with the rosemary and lardo.
Basted with olive oil and sea salt and then cooked over low heat. Turned it every now and then and took it off at 125, let rest for 10 minutes.

Next time ill try to cut the lardo all around so i get one huge thin piece that i can roll the beef in.

DM

BobS

Simply beautiful!

Zippylip

:ohmy: , wow

Gator Bait

 
I always love to see your cooks Don, I have to go back through them a couple times to make sure I have gotten every little drool out of them. This one is similar to the Filet Mignon Wrapped in Bacon that I did a few days ago. Looks like your in for a white Christmas.

Hope you have the happiest holidays,

Gator

 

Ross in Ventura

Nice cook Don, thanks for posting it

Ross

JB

Simply awesome DM. looks fantastic!