Can anyone give me a good recipe for sweetbreads? I've
cooked em before but thought I might try something different.
Thanks

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BigDog
To E-mail me, you know what to do.

On Thu, 29 Apr 2004 07:17:13 GMT, BigDog
wrote:

Can anyone give me a good recipe for sweetbreads? I've
cooked em before but thought I might try something different.
Thanks

Here's a post of mine from a while ago:

If you can see red veins or tinting in them, soak in salted water for
8 hours (overnight). This releases some of the blood and help
overcome that copper taste.

Then or otherwise, blanch for 3 minutes in almost boiling water, until
slightly firm, but not cooked through. Let cool and trim away any
fatty/grissly peices and all pull/snip off as much as the outer
membrane as possible.

Slice into 1" sections. If you really have patience, you can seperate
the lobes at the membranes into 1" sections/balls.

Heat a grill and cover grate with thick aluminum foil. Punch a few
holes in the foil with your BBQ fork. Spread the slices or peices
over the grate/foil 1 layer deep with the rings of 1 small sliced
onion and dab with bacon fat (1.5-2tbls for 2 sweetbreads). Sprinkle
with seasoning (like Old Bay), or at least some S&P. Grill for 30-35
minutes over medium heat turning every 7-8 minutes; They should be
slightly crisp on the outside.

I've tried cooking sweetbreads other ways and this is by far the best
method I've found. You can also do them under a moderate broiler (at
4-5") in a cookie sheet for a slightly lesser effect. Be sure to
flip, still.

Steve Wertz wrote in alt.food.barbecue

On Thu, 29 Apr 2004 07:17:13 GMT, BigDog
wrote:

Can anyone give me a good recipe for sweetbreads? I've
cooked em before but thought I might try something different.
Thanks

Here's a post of mine from a while ago:

Thanks Sqwertz, that sounds pretty good. I've always
blanched em a little first too.


--
BigDog
To E-mail me, you know what to do.

i haven't see sweetbreads in the meat section for decades!! where do
you get them??

interesting way to prepare. i've always done with some sort of Julia
Child-type sauce or other.

On Thu, 29 Apr 2004 12:14:54 -0500, Steve Wertz
wrote:

On Thu, 29 Apr 2004 07:17:13 GMT, BigDog
wrote:

Can anyone give me a good recipe for sweetbreads? I've
cooked em before but thought I might try something different.
Thanks

Here's a post of mine from a while ago:

If you can see red veins or tinting in them, soak in salted water for
8 hours (overnight). This releases some of the blood and help
overcome that copper taste.

Then or otherwise, blanch for 3 minutes in almost boiling water, until
slightly firm, but not cooked through. Let cool and trim away any
fatty/grissly peices and all pull/snip off as much as the outer
membrane as possible.

Slice into 1" sections. If you really have patience, you can seperate
the lobes at the membranes into 1" sections/balls.

Heat a grill and cover grate with thick aluminum foil. Punch a few
holes in the foil with your BBQ fork. Spread the slices or peices
over the grate/foil 1 layer deep with the rings of 1 small sliced
onion and dab with bacon fat (1.5-2tbls for 2 sweetbreads). Sprinkle
with seasoning (like Old Bay), or at least some S&P. Grill for 30-35
minutes over medium heat turning every 7-8 minutes; They should be
slightly crisp on the outside.

I've tried cooking sweetbreads other ways and this is by far the best
method I've found. You can also do them under a moderate broiler (at
4-5") in a cookie sheet for a slightly lesser effect. Be sure to
flip, still.


((.)) '))
((((((((
))(/)((

On Thu, 29 Apr 2004 15:04:59 -0400, Judy Cosler
wrote:

i haven't see sweetbreads in the meat section for decades!! where do
you get them??

My grocery chain (HEB in Texass) carries a fair amount of the
lesser appreciated meats (tripe, liver, cheeks, feet, heart,
gonads, no snouts though). Cheap, too at $1.19-$1.29/lb. Gourmet
store would charge $4-$6 for the same things.

-sw

"Judy Cosler" wrote in message
...
i haven't see sweetbreads in the meat section for decades!! where do
you get them??


super Wally Worlds will have them for $1.39/#

Judy Cosler wrote in alt.food.barbecue

i haven't see sweetbreads in the meat section for decades!! where do
you get them??

Judy I find them here in San Antonio at HEB supermarkets.

--
BigDog
To E-mail me, you know what to do.

On Thu, 29 Apr 2004 17:46:55 GMT, BigDog
wrote:

Steve Wertz wrote in alt.food.barbecue

On Thu, 29 Apr 2004 07:17:13 GMT, BigDog
wrote:

Can anyone give me a good recipe for sweetbreads? I've
cooked em before but thought I might try something different.
Thanks

Here's a post of mine from a while ago:

Thanks Sqwertz, that sounds pretty good. I've always
blanched em a little first too.

You can also brine and smoke 'em, too. The results are not unlike
bacon.

-sw

Sauteed sweetbreads with lobster and vanilla sauce is great.

Chef wrote in alt.food.barbecue

Sauteed sweetbreads with lobster and vanilla sauce is great.




Ended up just rubbing em down and grillin em hot and short.
About 10 minutes per side but not at that hot a temp. Can't
get those 6-700 degree temps some of you do.
Tasted great forgot pic but have some leftovers so may take
some of them.
--
BigDog
To E-mail me, you know what to do.