Everyone likes steak, burgers, ribs, brisket, chicken, etc. But lately I've found myself in a rut. Need some "outside the box" ideas for some grilled meats.
RGV AG said:
What Htown said is gospel.
We also love "mollejas", or sweetbreads. Just ask for them at the Mexican meat market. Dump them in a beer/water/seasoning mix and boil for 10 min or so. Take out and let cool, then slice them into grill size strips and reseason and grill until crispy. They are wonderful.
HTownAg98 said:RGV AG said:
What Htown said is gospel.
We also love "mollejas", or sweetbreads. Just ask for them at the Mexican meat market. Dump them in a beer/water/seasoning mix and boil for 10 min or so. Take out and let cool, then slice them into grill size strips and reseason and grill until crispy. They are wonderful.
I may have to try this.
What do you reseason them with? Also, do you press them? A lot of French recipes for sauted sweetbreads call for weighing them down and letting them cool to firm up the texture a little.
Yes, pc term mahi-mahi. Dolphin fish.Bruce Almighty said:
Dolphin steaks? Or are you talking about mahi mahi?
schmendeler said:
I've really enjoyed a short smoke of pork tenderloin. Just smoked until it reaches 140. Super juicy and tender with a nice hit of smoke. I put the same rub I use for pork shoulder on it.
RK said:
the rotisserie add-on for the kamado smokers is killer for pork loins. allows the fat cap to continually baste the rest of it. one of the best things i've done. especially if you "roll" out the loin, layer in some goodies and roll back up and truss it before going on.