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

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.

@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.