par Chef Eric Gephart

Lomo Al Trapo

Portions: 6 people
Temps de cuisson: 0 - 30 min


  • Main

Chef Eric Recipe


  1. 01

    Remove the Divide and Conquer system and set aside. Build a very hot bed of coals (looking for a temp of 500°F+). Do not overfill your firebox as this will stifle your air flow and slow the process. The lid and draft door should be open for the entire cook.

  2. 02

    Marinate the towel and 4 strings of butcher’s twine in the red wine for 30 minutes.

  3. 03

    Ring the towel out a so that it is saturated and just dripping a bit.

  4. 04

    Lay the towel out and pour the salt on top. After the layer of salt has been laid down, top it with a layer of Scorpion Rub.

  5. 05

    Lay your trimmed tenderloin directly on top of the seasoning. If the tapering tail piece is still on, fold it under the end of the tenderloin to match the thickness of the rest of the meat so that it will cook more evenly.

  6. 06

    Tightly wrap the tenderloin in the salt-covered towel so that the entire tenderloin is covered in salt and cloth. Fold the ends of the towel over and tie the roast every 4”.

  7. 07

    Place the wrapped tenderloin directly on the coals and cook for 10 minutes, then flip and cook unagitated for another 10 minutes. Look for an internal temp of 125°F to 130°F.

  8. 08

    Pull the Lomo Al Trapo off and allow it to rest for 10 minutes, then carefully cut the strings and unwrap/discard the charred towel.

  9. 09

    Using the back of a chef’s knife to crack the salt crust and discard the salt cast. Slice the beef into individual portions to share. This is the perfect dish for a chimichurri!