This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.


  • Filter
  • Time
  • Show
Clear All
new posts


    Anyone ever smoke sweetbreads (mollejas)? If like to hear any tips or rocks tricks you might have.

    I have only had them fried, but I think 15 - 20 minutes in smoke then seared would be a fun way to experiment.


      Time to bring in the real expert - what say you, Ahumadora ?


      • Donw
        Donw commented
        Editing a comment
        Exactly the person to tag. He must have prepared a few tons at least.

      HI. I am now the sweetbread expert??
      Just happens I wrote an article for my site on these fatty little morsels. Here's the English version

      Moelljas are the highlight of Argentine asados, now add is smoking them and you just took it took the next level!

      Here's a quick and simple recipe on how I smoke moelljas. (Fusing Traditional Argentine asado with American BBQ to create something extraordinary).
      • First step is buying fresh moelljas (you can use previously frozen and thawed). They should be firm, plump and pinkish color without any foul smell.
      • Clean off the excess globs of fat and any undersirable parts or membrane.
      • Put in a small bowl adding a teaspoon of salt and 50/50 mix of apple cider vinegar and lemon juice. Place in fridge and soak for 30 mins - 2 hours. (You can miss this part out if short on time).
      • Remove from brine, wipe off excess moisture and cover completely in Memphis rub.
      • The smoker should be hot 325f/160c and we prefer to use a robust wood like Espinillo (Mezquite) throughout the cook.
      • Smoke for 2 hours or until the moelljas reach an internal temperature of 180f/82c which is thoroughly cooked, but still has a little texture. The moelljas can take a beating ins the smoker, so cook em hot for best results. Visually the outside should have color and be golden brown. (Leave un wrapped to make the outside bark more crispy).
      • Remove from the smoker and let cool uncovered. You can either bag them and freeze for later use or continue with this recipe.
      • Either slice and place directly on a super hot parrilla (grill) or in a pan with herbed butter of your choice, fry at high heat until golden and crispy on each side. Tip:(Mix a little canola oil with the butter or use beef fat to raise the burning point of the butter).
      • Remove from heat and serve!!!
      • Another option is with marinated green apple.. Eyeball quantities Apple cider vinegar, apple juice, sugar, fresh ginger root and red jalapeno
      • Soak green apple in the marinade for 6-8 hours until it becomes semi transparent. After smoking the moelljas slice and serve on kebabs with the green apple and finish with Teryaki sauce. Food of the gods!!
      Attached Files
      Last edited by Ahumadora; August 8, 2021, 10:17 PM.



      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      The Pit Barrel Cooker May Be Too Easy

      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker

      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read ourácompleteáreview

      The Cool Kettle With The Hinged Hood We Always Wanted

      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special

      Blackstone Rangetop Combo: Griddle And Deep Fryer In One

      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

      Click here to read our detailed review and to order

      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
      Click here to read our detailedáreview

      The Good-One Is A Superb Grill And A Superb Smoker All In One

      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read ourácomplete review