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.
Announcement
Collapse
No announcement yet.
New recipe for y'all to try
Collapse
X
-
Club Member
- Oct 2017
- 997
- Lowcountry of South Carolina
-
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
On my to-try list. Kinda sorta looks like pork tenderloin. Will have to get past the "gland" moniker. Like Andrew Zimmern says....
-
Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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
-
Club Member
- Aug 2017
- 9995
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
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 !!
- Likes 1
Comment
-
Charter Member
- Jun 2015
- 1314
- S. E. Wisconsin
-
Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
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
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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
Announcement
Collapse
No announcement yet.
Comment