On 8/30/2015 8:54 AM, Ed Pawlowski wrote:
> On 8/28/2015 2:04 PM, los Golondrinas wrote:
>>
>> Got to get some disposable towels.
>>
>> Now this is pure perfect campfire food!
>>
>> http://www.seriouseats.com/2015/08/l...alt-crust.html
>>
>>
>>
>> My wife is Colombian, and at this point I've been to the country often
>> enough that I've gotten accustomed to its eating culture, aware of its
>> most classic dishes and regional specialties. So I was pleasantly
>> surprised when, on my most recent visit, her family suggested we try
>> lomo al trapo, a preparation I'd never heard of.* Literally translated
>> as "beef tenderloin in a towel," it's made by wrapping a big chunk of
>> beef tenderloin in a thick crust of salt swaddled in a towel, tying it
>> up, and throwing it directly on a fire until it's cooked.
>>
>> It's one of the easiest, most foolproof, primally delicious, and
>> downright impressive methods of cooking beef I've ever seen. I flat-out
>> guarantee that every single one of your guests will be floored. All it
>> takes is three ingredients, a few basic kitchen supplies, and a fire. No
>> pots, pans, or even a grill required.
>
> That certainly looks good to me. If I get to put a fire pit back
> together I'll try it.


You will be pleased with the results, just be sure to get that meat off
early (115-20F) so it doesn't retain heat and overcook.