Jorge Castillo: Colombian food is very popular in Miami. There is a large Colombian community here and the various dishes are delicious.
Raúl Musibay: Lomo al Trapo is a whole beef tenderloin, heavily salted, wrapped in cloth, and cooked directly on hot coals.
Glenn Lindgren: This is meat that must be cooked no more than medium rare. Overcook this meat at your own peril!
A whole beef tenderloin, wrapped in cloth, and cooked directly on hot coals.
INGREDIENTS:
1 5- to 6-pound whole beef tenderloinMarinade:
2 cups red wineMeat rub:
2 teaspoons crushed black pepperMeat:
1 new cotton cloth , wide enough to accommodate the length of your tenderloin and wrap around the meat several timesMix the rub ingredients together in a small bowl.
Remove the grate from your backyard grill and create a nice bed of coals to accommodate the full length of your tenderloin. Spread the coals out before you light them to get a good idea of how many you need. Then gather them back into a pile and use your favorite starting method: chimney, fluid, electric starter, etc.
Once the coals are hot, spread them back out in the bottom of the grill.
While you are waiting for the coals, remove your tenderloin from the marinade. Place the tenderloin on a clean cutting board and cover generously on all sides with the spice rub mixture.
Spread out your clean cloth on the countertop and spread on the salt, leaving about 1 1/2 inches salt free on all sides. Your salt should be approximately 1/4 inch thick.
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Now go against every instinct, cooking and otherwise, that you have ever had and lay this beautifully wrapped piece of expensive beef flesh DIRECTLY on the hot coals. The cloth will burn and char until it is coal black.
Turn the meat after exactly 9 minutes and continue cooking no more than 8 minutes more. Use an instant read meat thermometer and remove the meat when the temperature reaches 135 degrees F in the thickest part. (This will give you meat servings ranging from rare to medium rare.)
Remove the meat from the grill. Cut or chop away the burned cloth to reveal a beautifully roasted slab of beef.
Allow the meat to rest for a few minutes, then slice the meat to serving size pieces. The meat will be medium rare. You CANNOT cook this meat to well done or even medium well!!
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