bbq steak 'n' sweetbreads with tarragon butter
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sweetbread |
| 1 quart | Water |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Salt |
| 4 | Strips partially cooked |
| Bacon | |
| 1 pounds | Boneless beef sirloin (cut |
| In 1 1/2" chunks) | |
| TARRAGON BUTTER |
Cover sweetbread with water; add lemon juice & salt. Heat to boil; simmer 15 minutes & drain. Run cold water over sweetbread to cool them; drain & pull off any visible white membrane, cut into 1- 1½" chunks. Cut partially cooked bacon into 1" lengths. Thread beef cubes, bacon & sweetbread on skewers; brush with Tarragon Butter.
Cook over hot coals about 10 minutes or until done as desired, brushing occasionally with Tarragon Butter as beef cooks. Pass remaining butter on side.
File
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