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YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients for Lomo al Trapo preparation
- 1 tenderloin
- Dry red wine, 500 ml
- 40 grams coarse sea salt (njbbq!)
- 1 tomato
- 1 onion
- Coriander
- 2-3 sliced red peppers
- 4 spring onions
- 1 lime
- 2 garlic cloves
- 1 tbsp white wine vinegar
- Not Just BBQ coffee rub
- Not Just BBQ zeezout grinder
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Carvingboard
- Butcher’s twine
- Old clean tea towl
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Prepare the BBQ. Light with file starters
2. While the coals are heating, soak the tea towel and 5 to 6 feet of butcher’s twine in the red wine.
3. Place the wine-soaked towel on a work surface (watch for stains ;)). Sprinkle the sea salt over the towel to form an even layer large enough to cover the entire piece of meat.
4. Then spread the Coffee Rub over the salt.
5. Place the tenderloin on the herbs. Roll it around the meat. Wrap the salt and towel around the meat, enveloping it completely.
6. Tie the wine-soaked butcher’s twine around the meat, tying it every 1 inch. Pour additional wine onto the tea towel to soak completely.
7. Place the wrapped meat directly on the hot coals. Grill for about 10 minutes and then turn. Continue grilling until the tenderloin has an internal temperature of about 40-45 degrees Celsius (depending on your own preference). Then quickly remove your meat from the charcoal and let it rest. The core temperature should rise to about 51-54 degrees Celsius in about 5 to 10 minutes.
8. While your tenderloin is resting, make the Aji Picante. Combine all ingredients + some coffee rub in a blender until smooth.
9. Remove the meat from the tea towel. You can throw this away. Scrape the salt crust off the meat and slice into nice pieces. Serve with the Aji Picante. Enjoy!
YOU CAN’T GO WRONG. BE THE MASTER.
Result tenderloin Coffee & wine Lomo al trapo with Aji Picante
Need more inspiration for beautiful pieces of meat prepared on the barbecue? Check out our other recipes:
- Tomapork ribroast with Brussels sprouts and cranberry
- Boeuf Bourguignon winter stew
- Taurus beef with parsnip
