Thursday, March 29, 2012

BBQ Argentinian Parrilla style

So it was our anniversary and I wanted to cook the rest of the sweet breads that I had in the freezer.  Its my most favorite part of the meal.  No one else likes it but I don't care, I make other things they like.  Just so we're on the same page sweet breads are not breads that are sweet, they are they thyroid of the cow.  I also got ahold of some veal sweet breads.  I got a really good deal too.  

I know the package says beef but the original tag said Veal and it was $11.48.  it was 1 day past the sell by date so I asked for a deal and boy did I get one.

This is what it looks like in a bowl, its kind of slimy.

It gets boiled in a salted lemon broth.

Then chilled and remove any membrane that is excess.

This is what they look like after, same bowl.
(this was lunch the day before)
sautéed with garlic
and Brussels sprouts.

So this is what we had for the grill.  Skirt steak, Salchicha, and sweet breads.  
I felt better doing this in 2 parts. the sweet breads and the salchicha first and then the steak after.  

We like our meat pretty rare here so I didn't wanna over do it
we also had corn on the cob going on in the gas burner grill and thats where I kept the sweet breads and the salchicha warm while the steak was cooking.  I didn't get a photo though. sorry, hunger took over.


  1. Hmmmm,'s been ages since I had any, although growing up on the farm we called them the ickyums. Don't ask me why, it was passed down by the older kids.

    Hope you don't mind if I post a link to your blog.

  2. thank you and yes you can share this any way you like. my goal is to spread my cooking wide!!! I've always loved sweet breads. i can see why ickyums, icky at first sight and thoughts and then oh how yummy they are!!!