Slow-grilled veal sweetbread tacos

Defrost the sweetbreads if frozen. Soak in heavily salted water about an hour.

Change the water and soak at least three or four more hours in the refrigerator, or overnight, to draw out the blood and lighten the flavour.

Dry well, since the lobes hold water; salt both sides and sprinkle with pepper.

Baste with rendered bacon fat. Sear over the hot side of a grill set up for indirect cooking, about five minutes per side.

Move to the cooler side, close and damper the grill to hold about 250 degrees, and cook 45 minutes to an hour, until firm and springing back like a medium steak.

For the last 10 to 15 minutes, grill a sliced onion, salted, peppered and sprayed with oil, until soft with a little colour.

Chop the grilled onion; cut the sweetbreads into about half-inch pieces and combine in a skillet to keep warm.

Sprinkle with a little Maldon salt and toss.

Lay two steaming hot tortillas on a plate, top with the sweetbread mixture, avocado tomatillo salsa, onions and cilantro, and a squeeze of lime.