New Years Lomo al Trapo

[BrianCal]

I’ve been dying to try this for so long, and NYE seemed like the perfect time. Had two other couples over for dinner, they’re always happy to be our “test subjects “.

Soaked the cloth in red wine, as Raichlen does, and added some dried oregano to the salt.



Two of them wrapped, I decided to split the tenderloin so I could go for two different level of doneness.



And into the firepit !!!

 

[BrianCal]

Pulled them when one was at 127 and the other at 135 - side note, REALLY hard to get the instant read through the salt - and inside to rest


Ready to slice



We wanted a mix of rare, medium rare and medium, here’s my favorite

 

[BrianCal]

The verdict - amazing. Tender, juicy, perfectly seasoned, everyone felt it was the best steak they’ve had. Served it with rosemary/thyme seasoned baked potatoes with a feta/cream cheese filling, Caesar salad in a homemade parmesan cup, seafood thermidor, and a kale/shaved Brussels salad with green goddess dressing. Didn’t get a plated pic, but at least our table looked nice, lol

 

[JimK]

Wow, what a cook!

 

[Richard S]

Really cool! How long did they cook for? What type of wood?

 

[Rich Dahl]

Amazing cook Brian, that's just off the chart good looking!

 

[Bob H.]

Pulled them when one was at 127 and the other at 135 - side note, REALLY hard to get the instant read through the salt - and inside to rest
View attachment 64625

Ready to slice

View attachment 64626

We wanted a mix of rare, medium rare and medium, here’s my favorite
View attachment 64627

Last photo says it all...... looks AMAZING!

 

[BrianCal]

Really cool! How long did they cook for? What type of wood?

The smaller one was in for about 18 minutes, flipped once. The bigger was about 25 minutes, also flipped once.
The fire was a base of charcoal briquettes, then topped with oak logs, and let them burn down until I got a great bed of embers

 

[Timothy F. Lewis]

Wowzers! That really looks incredible! I want to do one…soon!

 

[DuaneMac]

Great job! I’ve seen Raichlen do that and have always wanted to try it.

 

[Jabe G]

That looks amazing!

 

[BrianCal]

Wowzers! That really looks incredible! I want to do one…soon!

Do it !!!
Super easy, and delicious

 

[PappyFlynn]

Pulled them when one was at 127 and the other at 135 - side note, REALLY hard to get the instant read through the salt - and inside to rest
View attachment 64625

Ready to slice

View attachment 64626

We wanted a mix of rare, medium rare and medium, here’s my favorite
View attachment 64627

Just WOW!

 

[Tim Campbell]

Yeah, this is amazing, Brian. Thanks for posting...great cook.

 

[BrianCal]

Doing it again on Saturday. Has anyone else tried it yet?

 

[BrianCal]

Didn’t get many pics, but here is one of the meat in the fire, and one of it sliced. Delicious again

 

[Darryl - swazies]

Holy…..this looks insane

 

[Darryl - swazies]

I had to do more research, this is fabulous, looks easy and I am sure it will impress. It now is on my to do list…..thank you.

 

[Joe T Gomez]

Wow that looks awesome

 

[Timothy F. Lewis]

This will be happening soon!