What are you cooking today?

I did a google image search, so definitely no coincidence. The question becomes now, what else should I google to get them to think I am into?

Yesterday

wet dish rag? How long? Looks good!

Well I'll be dipped. I've definitely never heard of that technique before.

I've done it about 8-9 times where you put it directly on the coal and cook it, and for the first time just tried it in the fireplace, which is the pictures I posted above.  Fireplace is better.  Really don't think it's necessary to wet the rag, and also in the video he puts it on the grill after.  Not necessary.

That does sound a tad dangerous, but wow, it does sound delicious.

Sounds delicious!

so I don't risk an expensive piece of meat, could I practice Lomo el trappo with a pork loin?

Hate to contradict. If you know where the pork is coming from and what and how it's been fed, you should be fine. Trichinosis is all but unheard of these days. Even with mass-produced pork a little pink wouldn't cross my eyes any.

Pork fat melts at a lower temp than beef tallow. Both can have rinds and marbeling, but the marbeling in pork tends to melt off quickly, which is why it's so difficult to grill or pan sear pork without it becoming dry. If you do it right, you can cook a steak well done and still have it be juicy. That's a little trickier with a pork chop, especially a loin chop e.g. boneless. Ask any decent, modern chef and s/he'll tell you: you should be eating medium well pork.

What you should cook to well, but just, is burgers. The more processing, the more chance of contamination. To reference somewhat current events, it's just like bagged salad/greens vs minimally processed. That's why everyone was getting ptomaine ROmaine poisoning (ok, E. Coli, but I couldn't resist).

I am not a chef, but I worked in kitchens the majority of my work life. You will, of course, do as you please. And as smosey himself would say: YMMV.

You know what? That technique results in rare to medium rare, doesn't it? Yeah...unless you raised that pork yourself, and never served it slops, I wouldn't do it. I question whether it would even taste good. Multiple reasons not to risk it.

Oh, and actually the bagged salad thing was E. coli like one time, and salmonella all the others. Where's a fact-checker when you need one? You're slipping, smosey wales .

Man, this gets me missing my dad. He was from a family of farmers and could, and did, raise animals for food. My nephew still raises a little poultry on the old homestead, so I'm not lacking for fresh eggs. But I miss getting 100% grass-fed beef and 100% corn-fed pork laid on me for nothing.

As someone working in food safety, Worf is correct. I cook my pork to medium even borderline medium rare. My beef is mediun rare to rare except for ground beef, that is mediium well for the reasons Worf stated.  I've got 18 years of experince looking at pestiicde and micro data from a National monitoring program. The micro side scares me way more than trace pesticide exposure. By the way, organic is as much marketing as anything. They can use approved pesticides on organic, yes they are natural, but toxicity is what matters not whether it's natural or synthesized. There are some advantages to organic but they are not from an exposure assessement.