Important tip to maintain a good relationship....don't use one of the "good" towels!! Thanks for the really intriguing and interesting mode of cooking. Also...thanks for creating a spot that's friendly, inviting, informative, entertaining and stress free. Thanks Friends
Just dropping to say that the amazing recipes aside, your videos are pure inspiration. The perfect, contrasting harmony of your meticulousness and Julie's straight to the point approach reminds me so much of me and my wife, so seeing you both enjoy stuff together makes me so happy. Wishing you the best!
Glen, Mix the salt with egg whites so it make a hard case around the meat that can be easily broken off in pieces afterwards. I do this every time I make a salt crusted prime rib or roast beef and you literally need a hammer to break it off, plus it doesn't make the meat overly salty.
It's possible that it would also have a slight tenderising effect, similar to the use of egg whites in velveting meat, pure speculation but it's an interesting thought.
I've seen this done with a mixture of salt and egg. The egg helps it form a crust which when cracked just comes right off the beef. With the egg it makes it easier to ensure the beef is totally surrounded by the salt.
Intriguing idea. It's kinda like a caveman or Eisenhower steak but it doesn't get your meat "dirty" with spent charcoal. I've got an extra bluetooth thermometer if you want it for your next cook Glen. That might have helped a bit on this one.
How about mixing a few egg whites with the salt, like you would when baking a while fish in a salt crust? The egg whites cause the salt to become a solid piece that you can then remove easily.
i've done this with whole salmon before - stuff the inside w/ sliced oranges and lemons, cover in several lbs of salt, then bake or grill. works pretty well.
As a Colombian you didn’t put too much salt, you had to have that charcoal in red ambers or in fire so the salt creates a crust and yes at the end just brush the remaining salt with a brush. I’d Say 12 minutes one side and 11 the other side. You can also later reverse searing it in a butter/rosemary mix in a frying pan.
Nice experiment! You need to wet the salt, almost like wet sand in order for it to harden while cooking and encase the beef. When you do it that way, you’ll be able to crack the salt crust and most of the salt should come off the beef. I buy fine grey sea salt, wet it and then encrust. I’ve done it with fish and it keeps it incredibly moist.
I was so excited to see that you were doing Lomo al Trapo on the potatoes episode. I've only ever read about this.l, it was nice to see it comes together.
Hey Glenn, if you mix the course salt with egg whites and make a paste and in case the meat in that paste after it Cooks the salt and egg white mixture will just come off of the meat and it is outstanding
so does the wine actually bring anything to the meat? Other than steam? It looks the the salt wasn't coloured red from the wine so I am just wondering if you could just use water instead?
I've noticed that Glen always moves the twine over the 'done' end rather than looping it around the advancing end before knotting it, ie move it along a couple of inches and wrap it around before knotting it and repeat. Someone needs to show him and it is so much easier. It's how all butchers I know do it.
A good tenderloin is soft, but this recipe is reminiscent of an old Boy scout guide to cooking in the wild. If I can find the guide, i'll send it too you.
Glenn, Not to question the master, which I do think of you and Jules in the most honorable way possible. Yet, I was thinking instead of red wine, how about whiskey or Bourbon? Just a random thought. Thanks as always for your skills and time.
Just wanted to say here in colombia where the dish is a staple we coat the meat compleatly in salt an use the towel as a way to keep the salt in place. Not like glen does where he raps the meat in the towel.
I want to say the wine disolved the salts allowing it to penetrate more deeply into the meat. Also did you use kosher salt or table salt? Kosher salt has large flaky pieces of salt that may be better to forming a crust.. rather than table salt which is much finer and can dissolve easier.
I’m wondering if the towel wasn’t wet enough for the salt to form a shell. I have cooked roasts in salt before and you sprinkle the salt coating with water so it forms a hard shell.
I wonder if wrapping it in aluminium foil would help or hinder the process. Might save the towel at least enough to be used for the process again and impart more wine flavour into the meat though I could see it negatively affecting the crusting with the retained moisture. Anyways great video as always.
interesting concept and an excellent video. I think you didn't get the hard salt crust because you needed even more wine in the towel. It needed to be wet enough to soak the salt as well as the towel. Couldn't you stick an instant-read thermometer through the towel to measure the internal temp near the end of the cooking time? Hell, the towel is already sacrificed anyway. 😉
I think I've seen this done before, and the chef made a point of wetting the salt to a consistency of "packing snow" before crusting the meat with it. He was cooking chicken, but the salt looked like it was packed on at least as thick as seen here (probably even more), and he had to break the crust to get to the meat.
I was wondering if you had ever tried making the 'coffee can chicken' where you wrap the whole chicken in foil and slip it into a coffee can with 8 or 10 lit and fully grey/ashen briquettes and just leave it to hang or sit on a BBQ till fully cooked??
I notice that your cloth is dyed. Any thoughts on that? I once used a cotton cloth in order to strain a liqueur I had made and some of the red dye came out. It didn't affect the flavour in any way and since it was raspberry liqueur the colour didn't look off. But I'm suspicious about letting dyed cloth get into contact with food.
Just out of curiosity, Glen, is that a 17th or 18th Century recipe? It seems very similar to a cowboy cookie cooking procedure Cowboy Kent Rollins has on his channel, though for a different cut of beef.
This is a South American (Columbian) recipe that goes back to the 1700s... probably has it's roots in a combination of Spanish and indigenous influences.
Did any burnt cotton flavor get in? I wouldn’t think burnt cotton would taste good, because it doesn’t smell great. Edit: I guess the wine helps prevent that a bit.
Interesting method but I think I will stick to my version: cut into thick rounds, cut a slit into the middle of each steak, stuff with a mixture of lemon rind, finely diced garlic and chopped parsley. Then wrap each steak with bacon and grill on the bbq. Serve with horseradish cream.
I am amazed that it is anywhere close to done after only 20 minutes. That said, I am used to putting roasts into a slow cooker, so I'm sure my perception of proper cooking time for a roast is skewed.
I cant afford to buy a whole tenderloin, rare to have a tenderloin steak. looks delicious, but out of my budget range. yesterday I weighed a whole case of them, cheapest one was $122 American. I cut meat for a living. and had a customer that wanted to cook one for guests, but wanted cheapest we had.
sometimes you can pick one up for cheap, granted I'm in Australia where the beef is smaller so a whole piece generally comes in around 2kg or less, but as a meat cutter you would know that there are other cuts you could use both for this particular method or other equally delicious live fire cooking methods, might not bet quite as tender but the flavour will more than make up for it.
Most recipes I’ve seen using salt that way , you had to use enough salt to form a shell about 1/4 inch thick all the way around what you’re cooking in this case meat but I’ve seen fish done this way.
You didn't use too much salt. The salt didn't form a crust because of the wine. You don't really need it. That's how we do it in Colombia, where it was invented. Use a completely dry towel and you'll be fine. Trust me ;) Also, wash the excess salt with some brandy and set it on fire... 👌🏻👌🏻👌🏻
I am willing to bet that the artificial fibers in the tea towel caused that sticking because they melted. Could probably avoid with 100% cotton… just a theory though.
I constantly say to the tv “why don’t you have your own line of spices?” I know you’ve posted the various recipes for your spices, but you should really package your own line!
@@GlenAndFriendsCooking it is, and 'saltado' has nothing to do with salt. Lomo saltado is an incredibly tasty dish, a fusion between Chinese and South American cuisine. Id recommend using fillet off cuts for this dish.
Thanks for using the back of your knife to scrape the cutting board. It brightened my heart.
Important tip to maintain a good relationship....don't use one of the "good" towels!! Thanks for the really intriguing and interesting mode of cooking. Also...thanks for creating a spot that's friendly, inviting, informative, entertaining and stress free. Thanks Friends
Just dropping to say that the amazing recipes aside, your videos are pure inspiration. The perfect, contrasting harmony of your meticulousness and Julie's straight to the point approach reminds me so much of me and my wife, so seeing you both enjoy stuff together makes me so happy. Wishing you the best!
Glen, Mix the salt with egg whites so it make a hard case around the meat that can be easily broken off in pieces afterwards. I do this every time I make a salt crusted prime rib or roast beef and you literally need a hammer to break it off, plus it doesn't make the meat overly salty.
That’s a great suggestion. I imagine that you’d include a temperature probe? I will, Prime Rib, yes
It's possible that it would also have a slight tenderising effect, similar to the use of egg whites in velveting meat, pure speculation but it's an interesting thought.
This seems like a perfect use case for those Bluetooth thermometers
You’d be hard pressed to find one that can handle being that close to live coals, unfortunately. Most of them won’t handle temps much above 5-600F
Got to be the most unusual cooking procedure I've ever seen.....love it!
Just fabulous!
My mouth is watering so bad ... off to the kitchen!
Those potatoes are the bomb! So good!
I've seen this done with a mixture of salt and egg. The egg helps it form a crust which when cracked just comes right off the beef. With the egg it makes it easier to ensure the beef is totally surrounded by the salt.
Please do more colombian recipes! Love you Glen, greetings from Cali
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Omg y’all are so cute. And that hat!
Looks delish and a great way to cook the tenderloin. Will have to try.
Intriguing idea. It's kinda like a caveman or Eisenhower steak but it doesn't get your meat "dirty" with spent charcoal. I've got an extra bluetooth thermometer if you want it for your next cook Glen. That might have helped a bit on this one.
Wow! That knife is sharp!!
How about mixing a few egg whites with the salt, like you would when baking a while fish in a salt crust? The egg whites cause the salt to become a solid piece that you can then remove easily.
Hello from Brantford. Great show.
It's a process. You'll know more next time. It sounds delicious.
I would love to see you do some soul food recipes from the Arkansas side of your roots! any you can think of?
i've done this with whole salmon before - stuff the inside w/ sliced oranges and lemons, cover in several lbs of salt, then bake or grill. works pretty well.
Looks great, Glenn. I imagine the smell is amazing on that open fire
I gotta try this. You can moisten the salt with a little egg-white and it will crust nicely no matter how thick.
This looks amazing
Time lapse... fancy. Another great video. Thanks G&J
As a Colombian you didn’t put too much salt, you had to have that charcoal in red ambers or in fire so the salt creates a crust and yes at the end just brush the remaining salt with a brush. I’d Say 12 minutes one side and 11 the other side. You can also later reverse searing it in a butter/rosemary mix in a frying pan.
was your salt wet or dry, add egg white until it is like wet sand. the crust will come off easier after cooking.
I wonder if an 18-inch square of unbleached muslin would be a better option for your cloth to wrap the tenderloin in.
Friday feast! Roasted vegetables and garlic mash and we're set!!
Nice experiment! You need to wet the salt, almost like wet sand in order for it to harden while cooking and encase the beef. When you do it that way, you’ll be able to crack the salt crust and most of the salt should come off the beef. I buy fine grey sea salt, wet it and then encrust. I’ve done it with fish and it keeps it incredibly moist.
Very interesting to see how it cooked with a towel. It was over cooked a bit but still it didn't seem to affect the tenderness and the flavor.
this sounds awesome
...id use something less salty than Montreal Steak spice if you're already crusting in salt.
..great idea!
I was so excited to see that you were doing Lomo al Trapo on the potatoes episode. I've only ever read about this.l, it was nice to see it comes together.
Very interesting recipe. I'm gonna sacrifice a towel to the fire god for sure. Thank you Glen.
been waiting for this video
I sure like this channel.
We did something sort of similar. But without the tea towel. Think it's called a dirty steak. Just placed it on the coals as you did, it tasted great.
"dirty steak", "caveman steak", and "Eisenhower steak" are all common names for the technique.
Been waiting for this since you teased us with it the other day!
This would be a great application for one of those wireless MEATER Thermometers, you could wrap the probe up in the cloth!
This looks really good... It also does start out as a recipe that looks like it would happen while I'm in a dream state. :)
Hey Glenn, if you mix the course salt with egg whites and make a paste and in case the meat in that paste after it Cooks the salt and egg white mixture will just come off of the meat and it is outstanding
so does the wine actually bring anything to the meat? Other than steam? It looks the the salt wasn't coloured red from the wine so I am just wondering if you could just use water instead?
Great video as usual. Jules is too cute with that hat !!
Would egg whites help set up the salt crust?
I've noticed that Glen always moves the twine over the 'done' end rather than looping it around the advancing end before knotting it, ie move it along a couple of inches and wrap it around before knotting it and repeat. Someone needs to show him and it is so much easier. It's how all butchers I know do it.
The only thing that would need to change is the direction of the twist.
For UK viewers the wine is available through The Wine Society
A good tenderloin is soft, but this recipe is reminiscent of an old Boy scout guide to cooking in the wild. If I can find the guide, i'll send it too you.
Could you mix the salt with an egg white so that helps solidify? I might need to test this theory!
Glenn,
Not to question the master, which I do think of you and Jules in the most honorable way possible. Yet, I was thinking instead of red wine, how about whiskey or Bourbon?
Just a random thought.
Thanks as always for your skills and time.
That would be really good -
You may have said in an earlier episode, but what brand is that knife you use? Looks incredibly sturdy.
Looks delicious! What would you suggest be the full cooking time for this?
I wonder if using egg whites to help form the crust would cause more burning of the cloth?
Just wanted to say here in colombia where the dish is a staple we coat the meat compleatly in salt an use the towel as a way to keep the salt in place. Not like glen does where he raps the meat in the towel.
I wonder if you could add egg whites to the salt like salt baked fish?
I want to say the wine disolved the salts allowing it to penetrate more deeply into the meat. Also did you use kosher salt or table salt? Kosher salt has large flaky pieces of salt that may be better to forming a crust.. rather than table salt which is much finer and can dissolve easier.
I’m wondering if the towel wasn’t wet enough for the salt to form a shell. I have cooked roasts in salt before and you sprinkle the salt coating with water so it forms a hard shell.
Yeah, more water in the salt does it.
I think that maybe in the same way when you make salt baked fish. Wetting the salt thoroughly might help it develop a crust.
I wonder if wrapping it in aluminium foil would help or hinder the process. Might save the towel at least enough to be used for the process again and impart more wine flavour into the meat though I could see it negatively affecting the crusting with the retained moisture. Anyways great video as always.
interesting concept and an excellent video. I think you didn't get the hard salt crust because you needed even more wine in the towel. It needed to be wet enough to soak the salt as well as the towel. Couldn't you stick an instant-read thermometer through the towel to measure the internal temp near the end of the cooking time? Hell, the towel is already sacrificed anyway. 😉
Cool to check out. Cool video.
Would you do it again ?? Or cook up some beef tenderloin in a different fashion ?
I think I've seen this done before, and the chef made a point of wetting the salt to a consistency of "packing snow" before crusting the meat with it. He was cooking chicken, but the salt looked like it was packed on at least as thick as seen here (probably even more), and he had to break the crust to get to the meat.
Exactly what I was thinking. I have had fish done this way (fantastic). Probably that is why the tea towel is supposed to be really wet...
Very expensive here in Ireland. I use only salt and pepper. Find that USA and Canada they seem to IMO over season the joint.
You owe me a tea towel
I was wondering if you had ever tried making the 'coffee can chicken' where you wrap the whole chicken in foil and slip it into a coffee can with 8 or 10 lit and fully grey/ashen briquettes and just leave it to hang or sit on a BBQ till fully cooked??
I notice that your cloth is dyed. Any thoughts on that?
I once used a cotton cloth in order to strain a liqueur I had made and some of the red dye came out. It didn't affect the flavour in any way and since it was raspberry liqueur the colour didn't look off. But I'm suspicious about letting dyed cloth get into contact with food.
The perfect tool for "de-toweling" would be trauma sheers
Glen, love the channel. Where do you order those baking trays from? Cheers!
And now a word from our sponsor "Oxye Cream!"
can one use something other than a tea towel, i dunno how i feel about even the remote possibility of eating whatever a tea towel is made of
Just out of curiosity, Glen, is that a 17th or 18th Century recipe? It seems very similar to a cowboy cookie cooking procedure Cowboy Kent Rollins has on his channel, though for a different cut of beef.
This is a South American (Columbian) recipe that goes back to the 1700s... probably has it's roots in a combination of Spanish and indigenous influences.
Just the idea of ruined a very good towel is beyond me, so I will never do something like this. But it is good to know the recipe.
How dare you srap Julie's favorite cloth! :D
Looks a bit of work tbh, but I am sold :)
Looks like you could cautiously rinse out the tea towel and use it again for the same recipe. :-)
Probably my bad, but I can't seem to find the name of the potato recipe. Please share!
FYI: You should always start the tieing from the center and work your way out to make it uniform
Add egg whites to the salt to form a thick crust.
Try replace cloth with mud and lotus leaves
You know when you bought a fire pit that’s too large when….
Did any burnt cotton flavor get in? I wouldn’t think burnt cotton would taste good, because it doesn’t smell great.
Edit: I guess the wine helps prevent that a bit.
Are the dyes in the tea towel okay to eat?
Yes
I think Glen didn't use enough salt. I have seen a salt encrusted fish dish and they used more salt then glen did for the smaller portion of meat.
Interesting method but I think I will stick to my version: cut into thick rounds, cut a slit into the middle of each steak, stuff with a mixture of lemon rind, finely diced garlic and chopped parsley. Then wrap each steak with bacon and grill on the bbq. Serve with horseradish cream.
Sounds quite lovely, actually!
I am amazed that it is anywhere close to done after only 20 minutes. That said, I am used to putting roasts into a slow cooker, so I'm sure my perception of proper cooking time for a roast is skewed.
I cant afford to buy a whole tenderloin, rare to have a tenderloin steak. looks delicious, but out of my budget range. yesterday I weighed a whole case of them, cheapest one was $122 American. I cut meat for a living. and had a customer that wanted to cook one for guests, but wanted cheapest we had.
sometimes you can pick one up for cheap, granted I'm in Australia where the beef is smaller so a whole piece generally comes in around 2kg or less, but as a meat cutter you would know that there are other cuts you could use both for this particular method or other equally delicious live fire cooking methods, might not bet quite as tender but the flavour will more than make up for it.
Most recipes I’ve seen using salt that way , you had to use enough salt to form a shell about 1/4 inch thick all the way around what you’re cooking in this case meat but I’ve seen fish done this way.
You didn't use too much salt. The salt didn't form a crust because of the wine. You don't really need it. That's how we do it in Colombia, where it was invented. Use a completely dry towel and you'll be fine. Trust me ;)
Also, wash the excess salt with some brandy and set it on fire... 👌🏻👌🏻👌🏻
Your channel makes me hate that I'm a vegetarian at times.
Gonna tell my grandkids this guy was Bill de Blasio.
I want the potatoes.😆😆
Mix a couple egg whites in the salt
I am willing to bet that the artificial fibers in the tea towel caused that sticking because they melted. Could probably avoid with 100% cotton… just a theory though.
@Dustin Heisey the tea towel was 100% cotton 0:42
@@GlenAndFriendsCooking theory foiled. Owe you a beer next time I’m north of the border.
Did I hear an actual Toronto Blue Jay?
I constantly say to the tv “why don’t you have your own line of spices?” I know you’ve posted the various recipes for your spices, but you should really package your own line!
*snorts* I've used worse teatowels. Who cares about a few char marks and the odd hole or six. Pop it in the wash and it'll be good as new =).
Mix the salt with egg white
I expected the towel to be burned away by the end.
Me too - but it was still toast.
@@GlenAndFriendsCooking Not a towel anymore.
I thought salt encrusted version was called Lomo Saltado.
Lomo Saltado is a Peruvian stir fry isn't it?
en.wikipedia.org/wiki/Lomo_saltado
@@GlenAndFriendsCooking it is, and 'saltado' has nothing to do with salt. Lomo saltado is an incredibly tasty dish, a fusion between Chinese and South American cuisine. Id recommend using fillet off cuts for this dish.
Glen, I love you, but that meat is well done on its way to congratulations.
I don't know about this recipe...no crust, too much salt, not sure I would use this recipe on a tenderloin; maybe a cheaper cut?
Banana leaves
😁🖖✌👍👌😎