skewers of sweetbreads grilling over hot camp fire coals
They turned out great. There was a savory crisp of meat grilled over hot coals, and a very subtle touch of smokiness. I had used smoked wild boar bacon* in between the pieces of sweetbreads, which lend the tender sweetbreads a delicious heartiness.
As for the skewered sweetbreads: season with (coarse) salt, ground black pepper, and toss with a little lemon juice and olive oil. Skewer with little strips of (wild boar*) bacon in between (optional).
* Wild Boar Bacon
I go to Quebec once a year for the summer. The (relative) short time I am there, I try and make the most of the gourmet foods available. One such food is wild boar bacon. The meat itself is leaner, heartier. Its fat soft and melts away easily. For the sweetbread skewers, any bacon will do. As a matter of fact, while the tiny bacon strips do add a hearty flavor to the lean sweetbread morsels, you can easily do without!