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Took a pound of veal sweetbreads and soaked for a day and then parboiled for 4 minutes, then pressed under a piece of granite for 30 minutes.
Placed my Himalayan salt block on small when I lit it and the dome came up to 500F dome, not sure of salt temp.
Brushed the salt block with a mixture of melted butter, lemon juice, peanut oil, Holy Smokin' Chipotle and Death by Garlic seasonings. Placed the sweetbreads on salt block for 4-minutes, brushed top and turned for 4 more minutes. Dome 475F.
Made some couscous and veggies for the sides. Used Chipotle sauce for dipping the sweetbreads.
And you saw my dessert yesterday, Chocolate PB & J Pie:
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.