Today I am going to talk about something that is super easy to do and outrageously delicious: smoked bone marrow.
Also known as ‘butter of the gods’, smoked bone marrow is something so easy to prepare that it feels silly writing about it but I just want to convince you to try it yourself!
Ideally they will have also cut the bones in half; you can cook marrow bones whole however halved presents better and is easier to eat.
For marrow I keep it simple, season with just salt and pepper and place in your barbecue / smoker for indirect cooking – I used a Weber kettle, with one basket of mallee charcoal running approximately 300f.
- Use the same indirect set up from our Reverse Seared Tri-tip.
- Or set up your bullet smoker for low and slow.
Add smoking wood to your coals – I used a chunk of chestnut wood for a light, sweet nutty smoke.
Smoke the bones until the marrow has softened and started to separate from the bone, the top should be a nice golden colour.
These were in the smoker for around 40 minutes – it’s a very short cook. Be careful not to leave them in too long as the fat may start to drizzle out (in fact you can see this happened a little with the one on the right).
For the ultimate decadence, simply serve on toasted bread – I bought woodfired sourdough from my local bakery – when being decadent, go all in.
Beyond the above, you could serve with a gremolata or chimmichurri to achieve some balance (but balance can be overrated!), or use the marrow to escalate another dish such as atop a beautiful reverse seared steak in place of flavoured butter.
So give smoked bone marrow a try and let me know how you go!
Don’t forget to joint the conversation at Perth BBQ Club to share your cooks and discuss tips with fellow pitmasters.