This is a sponsored conversation written by me on behalf of Kingsford Charcoal. The opinions and text are all mine.
Summer may be ending, but that doesn’t mean grilling season has to be. That’s why I’m partnering up with Kingsford Original Charcoal to bring you one of my favorite outdoor recipes, and keep the grilling season alive! When it’s grill time with my bros, I go with Kingsford.
What I love about Kingsford is the ease of use when using briquets, how fast they heat, and the length of the grilling time. Wood is great, don’t get me wrong, but the briquets can come in pretty handy in a pinch, especially for the recipe I made last night: Lomo al Trapo.
Lomo Al Trapo literally translates to “beef tenderloin wrapped in a towel, which is exactly what I’m doing.
The only ingredients you’ll need for this are 1.5-3lbs of beef tenderloin, salt, a towel, butcher twine, and Kingsford charcoal.
The first thing you’ll want to do is light up those briquets. I added some lighter fluid and two pieces of paper to my fire pit under the briquets, and got to work on the tenderloin.
Lomo al Trapo is a dish that makes for a unique presentation and minimal hands-on time. By wrapping the tenderloin in a towel that has a 1-2” layer of salt on it, you’ll get a tenderloin that comes out of the fire put with a nice crust, rare/medium rare temp inside, great smoky flavor, and a fun, new cooking experience.
Simply lay out your towel, although I hear you can use a shirt, an old pair of jeans, shorts, anything made of cotton that’s at least 18×8. Spread a couple pounds of salt on your towel, and lay your tenderloin directly in the center. Fold the edges of the towel around the tenderloin, and then roll it up as tight as you can. Wrap it with twine, and put it directly onto the hot coals.
That’s it! Now all have to do is cook it for 10 minutes on one side, flip it, and 9 minutes on the other. Don’t worry about the towel charring and burning, as that is what it’s supposed to do.
Make sure to stir the briquets around the keep the heat alive as you go!
Take your burning tenderloin pyre out of the coals, and put on a cookie sheet. The last step is pretty simple! Just tap the towel and salt crust with a heavy knife to break up the crust, and use a brush to brush off the rest of the salt.
Now, I’m a beef tartare man, and when it comes to tenderloin, I want it as rare as possible, almost still mooing. I am aiming for a 115F center, which is very rare, but I love the mouthfeel of a rare tenderloin. If you like yours more cooked in the center, leave it on the coals for 2-3 minutes longer per side.
Don’t be afraid to keep that grill going all fall and winter long, and make sure you keep your Kingsford Original Charcoal Briquets handy for some fast grilling times and easy cleanup.
Grill on, my bros! For more tips on how to do beef the right way, visit Kingsford.com