Instructions: Cover sweetbread with water; add lemon juice & salt. Heat to boil; simmer 15 minutes & drain. Run cold water over sweetbread to cool them; drain & pull off any visible white membrane, cut into 1- 1 1/2" chunks. Cut partially cooked bacon into 1" lengths. Thread beef cubes, bacon & sweetbread on skewers; brush with Tarragon Butter.

Cook over hot coals about 10 minutes or until done as desired, brushing occasionally with Tarragon Butter as beef cooks. Pass remaining butter on side.

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