Lomo al Trapo

This is a recipe or technique that I have been wanting to make since I saw it in Steven Raichlen's Planet Barbecue! last spring. I just wasn't sure how to do it in the Egg and I didn't want to waste a beef tenderloin.

This is a Colombian dish in which a beef tenderloin is wrapped in a linen, salt crust and herbs.





Then it is roasted directly on the coals. Problem being with the Egg being so efficient, you don't really get a full bed of coals glowing until you get it up to searing temps and I was afraid those would nuke the bundle.

So I only put a little amount of lump, barely up to the holes in the fire box and lit it in several areas with MAPP gas. I got it to 350f, stirring the coals twice to make sure they were all burning.

That was just enough. I put the bundle on for 9 minutes per the book.

Turned and went another 8 minutes.



Pulled it out and rested a few minutes before breaking off the crust. It was solid but brittle.



The meat just lifted out once I broke the top off.

I was afraid it was overdone but once I sliced it open, it was nice and med-rare.



It was tender, not too salty like you would think, and the family devoured it.



Sure it is a waste of a linen napkin or cloth and a bit gimmicky, but it was fun to try and makes for one heck of a presentation if you are cooking for guests!