Grilled veal sweetbreads (mollejas)

Salt the sweetbreads on both sides with coarse salt, not too heavy.

Set up the grill with oak charcoal and wood burned to coals, about 375 to 400 degrees.

Grill with the lid open and leave untouched until they release from the grate, about 10 to 12 minutes.

Flip back and forth as each releases until golden brown all over; stir the coals to wake them up.

Spray both sides with Wagyu tallow (better done before grilling to prevent sticking).

Add a log to bring the heat to 500 degrees plus, move the sweetbreads away from direct flame and crisp the crust.

Pull at just over 200 degrees internal.

Drizzle with juice from a halved lemon and slice.