What is Lomo Al Trapo, caveman style with Aji Picante sauce?
Lomo Al Trapo literally means loin in a cloth and originally comes from Colombia. You wrap the meat in a cloth with a thick layer of salt and spices and place it straight on the hot coals, caveman style. The salt forms a hard crust and the meat underneath stays tender and juicy.
- Original Colombian recipe with a thick salt crust
- Meat goes in a cloth straight onto the hot coals
- The salt crust protects the meat and keeps it juicy
- Serve with a spicy Aji Picante sauce
- Guaranteed showstopper at the table
With this recipe from BBQnoeier.nl you are guaranteed to steal the show, friends and family won't know what to think when you put a burnt piece of cloth on the table and say; “Right guys, here's your dinner!”
Lomo Al Trapo, which literally means loin in a cloth. This might just be the coolest dish to make on the barbecue. If you want to impress your friends and family with your bbq skills, this bbq recipe is a guaranteed success. Promise! When they see a burnt piece of tea towel coming out of your bbq, and then see the result, you won't hear a sound for a moment. You could hear a pin drop. Your guests go that quiet after seeing this mighty piece of meat. And they haven't even tasted anything yet, imagine that. Your evening can't go wrong now.
This recipe comes from Colombia. We are going to use some white powder in this dish, but this is not the country's number 1 export product ;-). We're going to wrap the meat in a cloth with a thick layer of salt and spices, and that salt turns into a hard, thick crust once it comes off the hot coals. Yes, you read that right, you place the meat in the cloth straight onto the hot coals, AKA caveman style.
Want the complete recipe? Check out this recipe on bbqnoeier.nl
