BBQ bone marrow on sourdough

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BBQ bone marrow on sourdough

Postby Minesamojito » 01 May 2013, 20:19

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Bone Marrow has been desribed as “gods butter” and you can really see this in this recipe, these were wonderful beef marrow bones, that had been dry aged, the bones were cut in half lengthways, and are really rich, one large bone is enough per person.

I sprinkled the marrow with a little barbecue rub and popped on a medium barbecue with a chunk of apple wood to smoke, make sure the coals are to one side and not directly underneath the bones. Pop the lid of the barbecue on and let smoke for 5-8 minutes before the marrow all melts out, but is warmed through and crisping on the edges.

I toasted a couple of slices of sourdough bread on the grill, and spread the marrow onto the toast, sprinkled with a pinch of finely chopped parsley, and a quick squeeze of lime.

The taste was rich and beefy and the marrow melted in your mouth, the lime just cut perfectly through any fattiness.
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Cheers
Marcus
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Re: BBQ bone marrow on sourdough

Postby RobinC » 01 May 2013, 20:33

Fantastic. Bone marrow is on my todo list


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Re: BBQ bone marrow on sourdough

Postby Minesamojito » 01 May 2013, 20:40

Thank you :) do it, it's amazing, can be used to supercharge burgers too, bone marrow stuffed burgers would be amazing I think.
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Re: BBQ bone marrow on sourdough

Postby tommo666 » 01 May 2013, 22:15

There's a purveyour of fine meats that has bone marrow shafts as an online product. google 'east london steak co' they do only heritage beef and rare breed pork.
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Re: BBQ bone marrow on sourdough

Postby keith157 » 02 May 2013, 04:50

Marcus, I mentioned pictures as being Food Porn, and you have delivered it magnificently!!! Not tried it before but I think I'll pop over to see my butcher. I cannot see there would be any real difference with rare breeds, last I knew butchers still paid to have fat and bones removed, so marrow bones shouldn't' cost too much.
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Re: BBQ bone marrow on sourdough

Postby Minesamojito » 02 May 2013, 05:15

Good to know to be able to get it, the main thing is to try to get dry aged, as a fresh marrow would be a bit bloodier, this has put some people off, the dry aged marrow has a great depth of flavour.
Thanks keith, glad you like it, give it a go, would love to hear what you think.
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