I'm hosting a tapas party this weekend and I have more than enough local grassfed sweetbreads & oxtails in my freezer.
Also, I need to prepare these so that my guests aren't going to be freaked out by them.
I've never cooked oxtails, but have done sweetbreads in a variety of ways.
Thanks! This sounds like a great plan....with 17 guests, I'm sure they'll be some folks who want a variety of temps with this meat.
I'm originally from Utah...just outside SLC.....Utah county.....you could come for dinner but NC is alittle far!
I have a 16.5# bone-in ribeye roast from one of our local grass-fed farms. I would like to serve it for Christmas dinner and was wondering if anyone has their favorite way to prepare it. I was considering doing it on the grill and was hoping someone out there may have experience with it. I've...