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Columbia - Around The World in 80 BBQs



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Latest Wow BBQ Article - Columbia - Around The World in 80 BBQs
Posted: Sunday 1st May 2016
WowBBQ.co.uk Around the World in 80 BBQs! Columbian Lomo al trapo
 

This week at WOWBBQ we bring you the Colombian Lomo al trapo (literal translation is tenderloin in cloth). Beef tenderloin (or fillet) is one of the most luxurious and prestigious cuts of meat, so what better for a bank holiday treat!

When it comes to pure barbecue joy; you really can't beat a steak! It's almost primal, tasty and quick too! But, although we're a great fan of barbecue staples here at WOWBBQ, it can become a bit repetitive to eat steak all the time so we took it upon ourselves to find an interesting and new (at least to us) method of cooking beef. Only this time with an even bigger cut, a fillet!

Continuing with our Around the World in 80 BBQs journey we've brought you this amazing recipe from Colombia - Lomo al Trapo. This method of cooking may seem unorthodox but it produces fantastic results.

WowBBQ.co.uk - Very Easy BBQ Cook

 

 

 

 

 

 

 

 

LOMO AL TRAPO 



INGREDIENTS

  • Whole/ Half fillet of beef
  • 1kg salt (granules or flakes)
  • Fresh Tarragon 
  • 1 bottle of Red Wine 

 

 

 

EQUIPMENT

 To produce this dish we've used the following:

A few tips with the teatowel; this needs to be 100% cotton to prevent any contaminants getting into the meat and it goes without saying that using the one that Aunty Bridgette got you as a present from her holidays wouldn't go down very well!

This has to be potentially one of the easiest recipes and rewarding recipes that we've ever done here at WOWBBQ, with minimal effort required at any stage you can create a serious crowd pleaser that is destined to impress and WOW even the fussiest guest!

 

IN THE KITCHEN

  • Soak the tea towel in the wine and loosely wring, leaving the cloth damp. 
  • Lay out the tea towel and cover approximately half of it with a layer of the salt, 1/4 inch thick. 
  • Lay the sprigs of tarragon over the salt, forming another layer. 
  • Place the fillet on the tarragon and salt and roll up slowly, being careful not to spill too much of the salt.
  • By keeping pressure on the towel, wrap the package as tight as you can. Truss with butcher's string. 

AT THE BBQ 

  • Fill a chimney starter full of Weber Lumpwood Charcoal and light. When lit, pour the charcoal into one side of your barbecue.
  • Take the parcel and place directly onto the coal, without using the cooking grate. Allow to cook for around ten minutes before turning. 
  • The towel should be burnt and smouldering - do not worry! This is normal!
  • Continue to cook for roughly another 10 minutes, taking the temperature often to gauge how cooked it is. 
  • Cook to your preference, though aim to take the meat off when hitting 35°C for rare or 40°C for medium-rare.
    (As ever, we will not countenance any other possibilities.) 
  • When you hit your desired temperature, take it off and rest until it hits 52°F for rare or 57°C for medium rare.  
    This should take about 15 minutes. 

AT THE TABLE

Remove the beef from the package carefully, brush away any excess salt and carve into thick slices!