Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Big Swingin Texas Sweetbreads

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Grilled Sweetbreads in a Balsamic Beurre Blanc


Don't be scared! This is an outstanding way to eat sweetbreads.
Takes a little time to get 'em done, but worth the extra effort!
Guaranteed once you've had Bob's sweetbreads you'll crave 'em again and again, just ask Miss Claudia!

Ingredients

(3) Three Lbs. Veal or Beef Sweetbreads

Balsamic Beurre Blanc
1 ½ sticks of chilled unsalted butter-cut into 12 chunks
½ cup of shallots-minced
½ cup of white wine
¼ cup balsamic vinegar
½ t dried tarragon
¼ t dried thyme
2 T heavy cream
½ t kosher salt
½ t ground blk. Pepper

Directions

Soak the sweetbreads in cold water for 2 hours, change the water several times. Drain and put in a pan of boiling water for 2 minutes. Drain and put into ice water. Let 'em cool. Discard the membranes and separate them into 2 lobes. Place 'em in a baking dish, one layer. Cover with plastic wrap and weight them down with a 5 LB. weight overnight in the refer.

To make the Beurre Blanc, melt 2 T of butter in medium size sauce pan over medium-low heat, add the shallots, cook until soft, add the wine, vinegar, tarragon and thyme, bring to a boil reduce heat to low and simmer until most of the liquid has evaporated, about 15 minutes. Add the cream, boil again for 30 seconds reduce heat to low and whisk in remaining butter(one chunk at a time). Once all of the butter is incorporated, I return the sauce to the heat one final time while still whisking it, to warm it through, being careful to not allow it to get too hot. If the sauce starts to get a sheen or I see any drops of oil start to appear, then I immediately take it off heat and whisk it until it cools down a bit. It is then ready to serve. This sauce should not get hot enough to liquefy. Strain the sauce with a fine mesh strainer and salt and pepper. Keep it warm.


Fire up the grill-Medium Hot

Cut the sweetbreads in half crosswise. Season with garlic salt and pepper, brush with olive oil and place 'em over the coals. 4-6 minutes per side. Take 'em to the cutting board and slice in half horizontally. Brush the cut side with olive oil return to the grill cut side down and grill 5 minutes longer

Using your tongs, dip each piece of sweetbread into the sauce to coat and place on a serving platter, serve 'em hot with the remaining sauce on the side!


ENJOY!!!!!!!!!

(Edited two days later to say that BBQ Bob played a dirty trick on Miss Claudia. He told me we were eatin' Bull testicles!!! Sweetbreads are REALLY the thymus glands of the young calf and the lamb. The thymus gland consists of two parts, the elongated throat gland and the heart gland. Sweetbreads are very tender and have a delicate, mild flavor. Calf sweetbreads are the most widely used. Sweetbreads can be prepared in a variety of ways from grilling, sautéing to frying.
What a mean trick!