Lomo al Trapo

Wrapped Barbecued Beef

Preparation info

  • Difficulty


  • 6 to 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Lomo al trapo is prepared as a festive food on farms all over the country but especially in higher altitudes. Here I prepare it in a different—and in my opinion, much more aromatic—way. I’ve even made this recipe on board a boat while at sea using a coal-heated barbecue, which is the best way to flavor beef filet and cook it medium to a perfect taste.


  • 1 all-cotton kitchen towel (not very thick)
  • 1 cup coarse salt
  • 16 sprigs fresh thyme
  • 1 head garlic, separated into cloves and peeled
  • 1 tablespoon black peppercorns
  • 1 whole beef filet, about pounds kitchen twine


  1. Prepare charcoal grill and have coals hot before assembling the beef in the towel.
  2. Place kitchen towel on the counter and spread half of the salt over one end in an area the size of the roast. Arrange half of the thyme, garlic cloves, and peppercorns over the salt. Place the whole filet on the towel over the salt. Put remaining thyme, garlic cloves, and peppercorns on top and then add the rest of the salt, covering all of the filet.
  3. Wrap the filet in the towel and tie with kitchen twine.
  4. Place over hot coals, about 2 inches from the heat. Cover and bake 7 minutes; turn the filet (the towel will be burnt), cover and cook 7 more minutes. Remove the filet from the heat and set aside for 10 minutes.
  5. Cut the towel with scissors (it will be hard and burnt like a thin cast). Slice the beef and serve. Discard towel and all the ingredients in it.