Here's a different part of the cow that are excellent on the pit. Sweetbreads (Thymus glands). Soak in apple vinegar and lemon juice for an hour, remove excess fat then I use Meathead's Memphis pork rub. Smoke 2-3 hours @250-300f, then slice and serve. You can serve with lemon slices. Teriyaki sauce or slice and sear in herb butter until crispy.
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On my to-try list. Kinda sorta looks like pork tenderloin. Will have to get past the "gland" moniker. Like Andrew Zimmern says.... -
My parents love sweetbreads. They also love tripe and chicken livers. Me, not so much.Comment
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Oh sure, so the guy with the biggest honkin stick burner doesn’t do one to show us but 5 or 6.
Looks very good.Comment
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Something Americans used to eat but has left the popular taste here. I'm not sure I'd even know where to buy a sweetbread. Having the butcher order it would be the way to go.Comment
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Interesting you specifically call out thymus sweetbreads. There are actually a number of organ meats and glands from various animals called "sweetbreads". My grandparents loved tongue, for instance, which is considered a sweetbread as well as heart. Of course the ubiquitous testicles are often referred to as sweetbreads. Some, if braised right, can be pretty tasty. Never had any grilled or smoked, might be quite good !!Comment
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Hmm, I'm always learning something here. Until this very minute I've always thought that sweetbread was something like toasted and buttered bread with cinnamon and sugar sprinkled on it. Never thought that a sweetbread could be made from an animals heart, tongue or nuts. Guess I'll have to ask the local bakery what part of the animal they use in their sweetbreads.Comment
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Thanks!Comment
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For me it means that gland you get from calves. Since it kinda disappears when they get older. I cooked it a year ago, but not a big fan. Fun to try new stuff though.Comment
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