This Gross Blob Will be the Best Thing You Grill This Summer

Watch this video as I make sweetbreads, or "mollejas," on the ChudBox. Total cook time ~1 hour.
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Filmed and edited by Erica Yoder / ericacyoder
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[@MadScientistBBQ]

Get free life insurance quotes from America’s top insurers and start saving today with Policygenius: policygenius.com/madscientistbbq Thanks to Policygenius for sponsoring this video!

[@darrelldeleon9499]

Popular in south Texas, we eat em in tacos with lemon, guac, and salsa

[@brsil020679]

Great video sir! And like you said, just like beef fajitas, I miss the good ol' days when they were a cheap cut of meat; now they have sadly gotten up there as well in price per pound. Also, a quick tip, the double "LL" sounds like a "Y" in Spanish, and the "J" sounds more like an "H". I've always known them as "Mo-ye-haas". ;)

[@MadScientistBBQ]

@@brsil020679right on. In Argentina any “ll” or “y” sound is pronounced like an “sh.” Just a peculiar thing in that country and I think Uruguay. So they pronounce Yo (I in English) like sho, and so on in their accent

[@MadScientistBBQ]

@@darrelldeleon9499I never knew that they were popular down there!

[@UR1956]

Produce a video cooking a cabrito sir

[@cryptkeeper4727]

Sweet Bread or more commonly known as Mollejas are very common in South Texas. Boil them then grill until crispy on the outside and add a little smoke flavor like Mesquite and serve on a hot corn tortilla with a little salt and pepper and some fresh diced onion, cilantro and a squeeze of lime juice. Oh man. One of the best taco's you will have.

[@liahfox5840]

Oh man... I want some

[@alfieboy4022]

^this is the way. Sweetbreads are incredible on tacos

[@UncleBildo]

up here in redneck part of Washington, breaded and fried was how we got 'em as kids. I wanna say Dad split them then breaded, but been so long I can't remember. Ate plenty of bits most folks passed up. Poor rednecks on the Rez, ate quite a few critters most don't, too!

[@boss_hoggbullys]

Aweo we been knowing

[@lynnkramer1211]

Thalamus glans.

[@Bocadelmortis]

In the UK, we would soak the sweet breads in milk overnight, then blanch and remove the skin before frying in foaming butter. No need for the blanching and skinning with the grill as it breaks it down. Nice to see some offal on a BBQ channel, thanks.

[@alwynwatkins1955]

Learned about this from my Argentine father in law. This is GREAT! Takes longer to cook than you think - I generally let then go indirect for about one hour. Salt and lemon juice, and you are good to go. Cook this.

[@bbq-redneck7150]

Hello from Germany to America! I was inspired by your video & made my first mollejas on my kamado grill yesterday! Flavor explosion! Thanks

[@JamTex1965]

I love fried sweetbreads. They are good as a southern dinner with mashed potatoes, cream gravy and turnip greens. Throw in fresh baked dinner rolls and sweet ice tea and it's a wonderful meal. My grandmother and mom used to make this dinner all the time. Now I make it once in a while. Never thought of grilling them. Now I have to try this.

[@Nordestada]

As someone that grew up in Argentina, I agree with you, Jeremy, mollejas are delicious. Now, watch your cholesterol, my KZbin grilling friend! I also grew up eating kidneys, but if properly cleaned with vinegar and water, they are delicious! A traditional Argentinian parrillada includes will include beef, sausage, blood sausage, kidney, small and/or big intestines plus French fries. Spare ribs at least was the cut to grill more often; not sure the prices are too prohibitive for most people down-deep Deep South. Happy to see you embracing my favorite way of cooking, which is grilling. But I must also say, this Grill Father has learned a whole lot watching your channel. Keep on grilling! Beautiful family, Jeremy. God bless you all.

[@Puuch44]

Jeremy, thank you again for the Thermapen discount! I saved $50 friggin Canadian bucks and believe it or not.. 2 DAY shipping from Utah to Toronto.. unreal, really. This has to be the best value purchase I've made in years. Cheers to you Brother!

[@MadScientistBBQ]

Awesome!! I always stick up when there are sales. I haven’t had one stop working, I just keep giving them to people who don’t have one.

[@Shadowman-1960]

Why not just spend $15.99 for a meat thermometer on Amazon?

[@zombie18d]

Guys put your men pants and try this they are awesome sea salt when they done a little lemon and chimichury sauce you will remember for ever a delicacy

[@Shadowman-1960]

@@zombie18d Yeah, they remind me of Democrat brains.

[@layneturner6169]

Just made these on my Weber Kettle, and they turned out amazing! I turned them into street tacos and they were out of this world. Thanks for the video and explaining in great detail how to make these.

[@xXFRANCO7118Xx]

Loving the Argentina influence videos! From an Argentinian born and raised Michigander LOVE LOVE THE VIDEOs. Next time throw some chimichurri on them. 👌🏽👌🏽

[@williammerkelz7260]

Awesome Video again Brother! May God continue to Bless Your Family! 🙏🏼

[@gibbthegod]

Always looking for something new and interesting to cook, will have to try this one! Looks amazing!! Great video as always, from a fan in the UK 👍👍

[@rickycazares5262]

I love Mollejas!!! Grew up eating these very often at the ranch and most times anyone grilled friends family they were definitely on the grill. Best in corn tortilla tacos. Another way is to season wrap in foil and throw that on the grill wont be browned but more tender. Great vid brother🤙

[@israelgonzalez3985]

Hell yea Jeremy this brings back childhood memories when my uncles would bbq here in South Texas

[@Drew-di6nt]

Growing up going to Corpus we had these on the grill over mesquite.

[@user-ho1yn6ms7y]

@13:00 Yes! My favorite part of BBQ is having my young sons try new things!❤

[@threengcircus]

Looks tasty. I've always soaked them in milk overnight, blanched them to remove the outer membrane and pan fried them in some fat like butter, with garlic and thyme until golden and crispy. Your approach is definitely quicker! Man it's been a minute since ive had them though!

[@saul731]

My dad's been grilling mollejas since I was little and my sister likes them extra crispy so what my dad does is crisps them up a little the slices them in half making them really thin and extra crispy ... So good!!

[@Apathymiller]

Pancreas sweetbreads are one of my favorites foods on earth. They're great pan fried, deep fried, grilled, but by far my favorite is quickly browned over high heat, then braised with some mushrooms, onions, carrots, leeks, a little garlic, in some stock/broth. 45yrs ago When I was a small kid my grandmother was using truffle in this. It was a new year or holiday meal. Now truffles are out of my price range, so I just use mushrooms & while I will say truffles add that special something, mushrooms are just as good imho.

[@juliosoria8694]

In Argentina they have two types of sweetbreads. Heart and throat. With the heart being the better of the two. Sadly, I haven't been able to find heart sweetbreads in the states. Hope to see a video on chichulines next.

[@nuggdimmadome2192]

I like the way you talk about food. I was 5 years old sitting in a booth at Carlos O'Brien's in N phx when i decided i wanted to be a chef. I literally said to myself that cooking is like mad science, it was winter '96. And after I did my time in the army I went to culinary school and that sense of mad science is something I still hold very dear. You have my sub.

[@PITMASTERX]

In the Netherlands they call it Zwezerik, most of the time its fried. Grilled is just delicious 😋

[@reggiewinns9756]

I like seeing you pros show love to one another...!!! 💪🏼✨️💪🏾✨️🫡

[@banksta3]

You guys should link up.

[@jordanbabcock9349]

​@@banksta3"link" is a horrible term.

[@banksta3]

@@jordanbabcock9349 Link up: "An instance of two or more people or things connecting or joining." Nothing horrible about that. Maybe you're just really special.

[@imowgrass]

I had these unknowingly when i was in San Louis Potosi for work several years ago. They served slices off a spit, similarly as a Brazilian steakhouse does. Didnt know exactly what it was until this video. I still remember how delicious it was though.

[@pumpkinoliveros4147]

I'm in Michigan, and today I grilled sweet bread it's crazy that I see this video after I was done grilling. I get them at a meat market, and they are so good with Tortillas and salsa very good. I'm originally from Texas, so I grew up eating this.

[@Dtcboy078]

Sweet breads are one of my favorite things to cook on my Santa maria pit. So good!!

[@jwilson811]

Looks really good, I'd definitely try that.

[@sataomawas]

I've seen those in the store for years and never knew how to cook them. Thanks for this video. I'm buying some next time I see them

[@brisketwizard8004]

When you cook kidneys you need to "Boil the Piss" out of them !!

[@bwinchester4108]

😂

[@davep5031]

Different food

[@brt5273]

I love them. The texture can be improved by giving them a very quick blanching and then pressing them down with a weight for a while

[@theyreMineralsMarie]

I've only had the French preparation of sweet breads. Absolutely delicious.

[@mikemiles3068]

Good video and it’s great fried like fish too! Cornmeal flower salt and pepper.

[@iujr05]

I have been making these for years but I smoke them with Mesquite wood and just season them with salt and pepper and sear them for the crust at the end. We make tacos with them. Diced onion salsa verde and corn tortilla very delicious. I reccomed them and suggest u try them.

[@rubenybarrajr3857]

lol....mollejas have been a staple here in south texas (rio grande valley) since before i was born and im 50!! great stuff, brother.

[@williamwilson2624]

That sweet bread went from super gross to absolutely delectable. I've got to give this a try. Great video.

[@pulehushortribs157]

SweetBread is delicious prepared and cooked in the French Style with Dijon mustard sauce✌❤🤗

[@sethmartinez1785]

In south Texas it is pretty common to make.... We pronounce it moe-yeh-hahz. There are a variety of ways it gets prepped down here. Tortillerias (tortilla factories) tend to fry them... which isn't terrible, but I prefer smoked. But I also usually brine them before I throuw them on a smoker. It makes the meat a little firmer and stick a little less to the grill. The longer you smoke them, the better they are. You want the outside to have some crispiness to it. They have a high fat content, which is why the lemon and salt goes so well with it. I like pairing it with a chunky guacamole and tostadas.

[@geneingram1962]

You mentioned you will be in Texas next month, when and where. I love mollejas grilled. Been doing them for 40 years. Try putting them in a ziplok with a full bottle of Louisiana hot sauce, hit em with salt & pepper, hit the grill

[@UR1956]

We smoke mollejas here in south Texas a lot. Sold in most meat markets here in south Texas. We eat mostly everything on the cow, brains, head for barbacoa, liver, mollejas etc.

[@scott729]

I wish we could still get brains here in Ohio. We normally ate pork brain sandwiches.... my dad introduced it to me back in the 70's. He would fry us up a patty and we would watch Wide World of Sports on Saturday.... good memories. Also great for tanning hides, lol. I am ok with eating organs, they just have to be cleaned and cooked properly.

[@joophunt5569]

I like the yard work noise in back round every now and a shine I kinda prefer I little constant nature or ambient natural sounds the landscape sounds is nice and the sizzle too

[@howardcohen9748]

The once a year I do them, I blanch them first. I then go to the grill if the weather permits or into the oven then under the broiler. Alternatively, I've done them in small pieces (after blanching) in a butter saute with onions & mushrooms & garlic. They'll release some liquid that way & I've combined that with some white wine & butter and serve it all over rice with some black pepper and parsley.

[@icuabc1235]

When I seen your thumbnail I knew exactly what it was, delish!!

[@davidpearson8043]

😮‍💨😮‍💨😮‍💨 grilled this tonight and it was delicious 🤤 thx for the tip

[@chipknight4876]

I like to splice lengthwise to reduce thickness, sometimes mid cook to get them thinner, more surface area, more exterior crusty goodness!

[@mauimarcus]

Always wanted to try this

[@radofenix]

Down here where I live in south Texas , I least order my tacos with mollejas and beef mixed , I order the mollejas extra crunchy, the combination is amazing. Taqueria Rios in San Juan.

[@stansmith8003]

We pronounce it "moh. - yeh. - hah" in South Texas.. they sell them in tacos at some corner stores

[@stansmith8003]

Also don't forget the onion and cilantro

[@MadScientistBBQ]

Yeah the argentines pronounce it with a sh sound instead of a y/j sound

[@Drew-di6nt]

@@MadScientistBBQjust go to Burnt Bean he makes them great or go to South Texas.

[@JJ-hh5sf]

Exactly this 💯

[@mauriciocastano9404]

@@MadScientistBBQits not a sh sound. The right sound it hard to do. “Yeh” will get you closer. Sh sounds way off.

[@badassbinder]

Looks GREAT!! To make you feel better, I live in Arkansas City, Ks and my son-in-law works in management at Creekstone Farm and nobody can buy Prime Brisket at $2.99 per pound anymore!!!

[@TodManning-wh6ce]

They were lying to

[@jacobperez9763]

You're cheating putting that cute baby babygirl in your video. My daughter is my number one taste tester too! Keep doing what you're doing!!!!

[@gregvaughntx]

If you head down to South Texas in the Rio Grande Valley, you'll find mojellas (pronounced as the Mexican "ll"). You should do a collaboration with ArnieTex. He's done a video on the in the past year.

[@boss_hoggbullys]

Awevo

[@rickdeleon3776]

I grew up calling them chiches

[@gomezjkv]

Hell yeah! It’s been 50 years but growing up in McAllen it was fajitas, tripas and mollejas every Forth of July. Good times.😊

[@juanfuentes784]

I'm from down south Texas and you can find them everywhere. I was always taught to boil them for about 15 min first and then cook them on the grill.

[@b.z.7618]

I ordered one of those thermometers a few days ago from one of your videos. Just got here today and I'll try it tomorrow on some baby back ribs wrapped in butcher paper and smoked wagyu beef tallow.

[@Santoy68]

South BBQ Texas Delicacy!! Crunchy on a corn tortilla and Pico de Gallo is a MUST

[@user-xf1wr2lm6r]

Mollejas have been made in south Texas 956 RGV area for a very long time add some nice seasoning wrapp in foil throw in the embers or just set a side while you cook your other meats when your done take them out of the foil add your favorite seasoning again add to direct heat till you get that crust you like and then enjoy trust me. Mexicans been doing this for a lot of years we love them. some pico de gallo and a warm flour tortilla or corn add some lime and forget it you'll want it in every cook out you do.

[@manglarstudio8496]

Here in Chile we eat them too, i can not state how amazing they are, its a must in every asado!

[@kazama6245]

I boil my mollejas in salt, pepper, garlic with a bay leaf. THEN I put them in the grill to crisp up and I NEVER worry about sticking to the grill. They are soft and taste amazing with corn tortilla tacos onions and cilantro of course.

[@scott729]

Throwing some calves liver on the Blackstone this evening. I would try these, I guess, if I could find them. They look a little like bull nuts, lol. I never thought I would eat those, but they are actually really, really good.... along with Turkey fries (more testicles). Thanks Jeremy

[@christelchristely2816]

The cows udder is also very good.

[@thomascampbell9880]

I love your content everything about it. Can you do charcoal and wood chunk smoke versus offset smoke taste test??

[@MadScientistBBQ]

I’ve done something similar in the past but it’s due for an update

[@kipcarbone1730]

wow! the bbq vid I needed

[@txfieros]

In South Texas we pronounce it Moyehas if you pronounce it phonetically. I’ve never cooked any but you can pretty much find anything in south Texas between HEB and at the many many “carnicerías” which have more specialty items that are more common to Northern Mexico and border towns in the US. Maybe someday I’ll try this. I probably ate this at some point durning my childhood and don’t remember.

[@stansmith8003]

Go to a stripe's and get a taco. You'll remember how good they are

[@txfieros]

@@stansmith8003 I had two from Stripes yesterday. That’s enough to get me through a whole day without having lunch. Do they have mollejas never paid attention?

[@stansmith8003]

Yeah I think all the stripes with the Laredo taco company food serve mollejas.. definitely ask next time

[@jmtorres2490]

​@@stansmith8003😂

[@UR1956]

I don't think HEB sells them but I know carnicerias do like La Michoacana, and Culebra meat market. Mad scientist should make a video cooking a cabrito.

[@mswt5avsfan]

As a kid my friends grandpa used to fry up sweetbreads and they were delicious. I havent had them since. I guess i know what Im grilling up this weekend!

[@QuercusMax]

I had these a while back at an Argentinian place in Miami Beach called the Baires Grill. We got some kind of big sampler of all kinds of meats and while these weren't my absolute favorite thing, they were very delicious. Reminded me of livery pork. They had a lot of annoying connective tissue that you had to eat around.

[@julianhinojosa9695]

I've had them once and they were delicious. Gonna habe to grill some myself.

[@stephenkrol6609]

Panama..we love them here..!!!

[@jnam00]

its over..... bringing the adorable daughter in? shes stinkin' with cuteness lol sweetbreads are amaazinggg

[@paulomarques0708]

Loved the part your daughter asks for some. My little 3 years olds name is Emma too and she is a copy of yours. Found that to be the topping on allready a great vid.

[@toxin7883]

Sweetbreads fried in butter and canola blend with lemon juice is the best

[@ericepperson8409]

Sweet Breads have been an open secret in Fine Dining for a long time. Not too many places serve it these days. Pretty much traditional French restaurants. A lot of that connective tissue around it gets cleaned up and then it's pressed. "Traditional" is to saute them and serve with a sauce. I'll have to give this a try sometime. There is not much else on a cow that I prefer to have.

[@charlesvillasenor2064]

I used to love cooking these in the restaurant I used to work in. So tasty!

[@robertobeltran6116]

Hey There, I'm a Chef from Puerto Rico And For Us Gizzards are Mollejas, Ex.Chicken Gizzards or Turkey Gizzards, in Our Culture I remember back in the 80s working in a Catering Co. Sweet Bread It was Pancreas Great Work Buddy I enjoyed your video

[@ericsandoval7657]

Just made some for Easter cheers from South Texas.

[@thedave6232]

hey man, really enjoy your videos. im having trouble finding a video i saw of yours a while back about the placement of brisket on a pellet grill and im having trouble finding it. it was about the importance of putting your brisket on an upper rack so you can cook it fat side up for better results. can you help me find that video?

[@robertenger3262]

Sweetbreads! These are super popular in Santa Maria style bbq. We like to butterfly them open mid-cook so they cook faster and also increase surface area for more crispy outside bits. Don't make the mistake of under-cooking these, it's not pleasant lol.

[@MadScientistBBQ]

Great idea!!

[@markt800]

Jocko's it the first place i ever had them, now they're a staple at my house.

[@cruachanx]

Wouldn't try this if it weren't for you. Also, glad to see your family get more air time!! You're blessed 🙌

[@dcentral]

I’ve been eating this for many years and it’s super soft meat. It’s commonly eaten in Central Asian and Middle Eastern countries also. You will find it in some restaurants in NYC, like Uzbek food cuisine. We Americans love meat and bbq but we discard so many good parts. When I toured Central Asia I was surprised by “weird” meats like sheep brains, kidneys, livers, bull testicles. They have a breed of sheep we don’t have in North America which produces healthy fat in their butts. They use that fat for meat grilling, provides tons of flavor.

[@rorodriguez9779]

They serve these at the Burnt Bean Co. on Sundays. I highly recommend trying. Delicious

[@MadScientistBBQ]

I didn’t know that! I’ll have to give it a try

[@ArtGuitarLTX]

I had mollejas one time when i was about 5 or 6, my dad made them. Everyone enjoyed them, I threw up. Never ate them again. lol.. I'm sure these taste great!

[@kronk0040]

Really tasty. Has a sausage texture. I like lightly frying them after cooking them for a extra crispy texture. Just need some tortillas n salsa.

[@velmalgonzales5961]

I'm from South Texas and my dad would boil them first in water, then cook on the grill

[@jeffsilveira5655]

My stepfather always served sweetbreads as an appetizer when BBQing at our pool parties.

[@MarcelloAdamo]

You forgot the utmost important Argentine rule of bbq. CHIMICHURI

[@hodieh785]

Sweet breads 🤤🤤🤤 grew up eating boiled or breaded and deep fried like pop corn chicken, gunna try this

[@toxin7883]

Also if you’re going to fry them you boil them and cut them down to like nugget size. Shallow Pan fry in just flour like you would a pork chop in that butter oil mix

[@mscott976]

I never met an offal I didn’t like. My mother used to find sweetbreads somewhere and I loved it. It’s very hard to find in my area now. Btw, beef kidneys can be tamed by soaking them in milk in the refrigerator overnight. I’ve also used salt water by I like milk better. I much prefer pork and lamb kidneys as they are not as strong.

[@robertsatterfield8873]

That looks delicious! I definitely want to try it! I'm curious about the beef kidneys you mentioned.. you said they weren't good? I've never had beef kidneys, but I have prepared venison kidneys.. I soak them in milk in the refrigerator for a few days, replacing with fresh milk each day. Helps remove the irony taste, and they are quite delicious! I'm curious how they prepared the beef kidneys?

[@51rwyatt]

El Tiempo in Houston still does sweetbread fajitas if you ask - off menu. My favorite fajita meat.

[@natedizzah5877]

Love them

[@user-do8oj1qv5u]

whole sweet breads on the grill is soo soooooooo good

[@user-mi2hk3td1x]

Hmm....not sure if I'm brave enough yet but the finished product looks great!

[@Vic-9493]

I promise you it’s so good

[@leeochoa7046]

Boil and then grill! The best for a good taco 🌮

[@martinflores7354]

Great To see U promoting other Texas KZbinrs

[@ivanmunoz08]

Lots of Lemon and salt! Uffff 🔥 I usually boil them then cook them on open fire , buttt smoked they taste amazing as well!! Give it a try!

[@rolandogamez]

Usually boil them first as well!

[@gerardovillarrealbojorquez6792]

BBQ & asados, experiments, family, what else does a chanel need? Great video! Saw a video revieweing your offset prototype, when we gonna see it?

[@curtismatsune3147]

The little cutie was what made me really believe it's delicious. Kids don't lie, especially their facial expressions.

[@joeyrchapa]

I grill those every time I bbq. I take the membrane off first. Then boil for about an hour or so. Then grill. Get a better “crust” that way in my opinion. South Texas Rio Grande Valley style!

[@Kro_man_tx]

All I remember about the video now is that sweet little one at the end. She stole the show! I wish I had more videos of my daughters when they were little. Include her in as much as you can, she will be 20 before you know it!

[@aaronstotle32]

mollejas are a normal thing in my south texas bbq. very very popular down here.

[@glenwilliams8814]

In Argentina you can get the heart sweetbreads which are bigger, juicer and just damn better than the thymus gland ones available here in the states.

[@depressedartist]

You could slice them in strips cooks a bit faster more crispy surface area also

[@cookingwithyayaslamdien6747]

The one thing I would like to try. Looks good

[@MadScientistBBQ]

It is worth it. Find some locally and give it a try