Has anyone got much experience with BBQ'd sweetbreads? Cleaning, prep,
seasonings, smoking times, doneness temps, etc?

I've recently been recalling sweetbreads from 25 years ago in the CA central
coast area. I would have had them at Jocko's, Far Western, Hitching Post,
or This Old House. I'd like to try for the same thing at home, but have
zero experience with them.

Thanks,

James Emanuel

James Emanuel wrote in alt.food.barbecue

> Has anyone got much experience with BBQ'd sweetbreads? Cleaning,
> prep, seasonings, smoking times, doneness temps, etc?
>
> I've recently been recalling sweetbreads from 25 years ago in the CA
> central coast area. I would have had them at Jocko's, Far Western,
> Hitching Post, or This Old House. I'd like to try for the same thing
> at home, but have zero experience with them.
>
> Thanks,
>
> James Emanuel
>
>

I've made them many times by soaking them in a vinegar and water solution
for about an hour them grilling them. They were great.

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

"Steve Wertz" > wrote in message
...
> My post 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.
<SNIP>
>
> 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.
>
> Eat. If everything went OK, they should have a hint of oyster to
> them.
>
>

Steve:

Wow. Thanks for the thourough description. I WILL try soon.

James Emanuel