Grilled Sweetbreads

• 1 lb sweetbreads
• 1 gallon cold water
• 1 cup distilled white vinegar
• 2 tablespoons salt
• 2 tablespoons extra-virgin olive oil
• Accompaniment:
• 4 (12-inch) wooden skewers, soaked in warm water 1 hour

1. Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
2. While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "
3. ").
4. Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
5. Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

gallon cold water, white vinegar, salt, extravirgin olive oil, accompaniment, wooden skewers

Taken from www.epicurious.com/recipes/food/views/grilled-sweetbreads-234665 (may not work)