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Smoked Bone Marrow with Sourdough Herb Crumbs

A serving board with smoked bone marrow and toasted pita bread is ready to be devoured. There are a small spoons on the board to help scoop out the bone marrow and crumbs.
Smoked Bone Marrow with Sourdough Herb Crumbs!

Oh My Gosh ~ Primo Smoked Bone Marrow is off-the-charts tasty and so exquisite to look at! Definitely the fanciest appetizer I’ve ever smoked! Let's just call it prairie butter like the settlers use to!

Thank you Primo Grill for sponsoring this blog!


Bone marrow is the soft tissue found in bones. Beef is used simply due to the size of a cow’s femur bones. A Butcher can cut it crosswise (circular) or horizontally (canoes). Marrow is nutrient rich, contains collagen, and loaded with zinc, phosphorus, calcium, and iron. Of course, it is high in omega-3 fatty acids, lipids, and Vitamin A.

A 9x13 pan of bone marrow that is covered in water. A grill with hot coals is in the background.
Soaking the bone marrow in salt water is suggested.


Bone marrow has decadent buttery beef flavor. The flavor that is typically welcomed by all palates even the pickiest eaters. My grandkids devour bone marrow on toast triangles, so much so I have to let them know they can only have 1 canoe! Their enjoyment of this delicacy is of course the flavor but the fun of scooping the “prairie butter” or dipping grilled bread in it.

A Primo Grill is set up for indirect heat. Hot coal are on one side and the bone marrow is sitting above indirect heat.
The Primo is set up for 300F indirect heat. Smoke bone marrow for about 25 minutes.


Relax! Technically speaking, there are many ways to “smoke” or “grill” bone marrow! Each method has a different grill temperature and length of cooking time. Most bone marrow recipes call for high temperature and a short 10-20 minutes. I know, from experience, that Primo Lump Charcoal, in a Primo Grill, with a temp °F does culinary wonders so that is the method I chose. Low Heat…lump charcoal and a hickory wood chunk or two.

Here are some of the methods and times but be sure that you take into account the size and cut of the bone marrow.

GRILL: Place seasoned bone marrow, cut side up, in a cast iron skillet. Heat grill to 425°F to 450°F. Place bone marrow, in the skillet, in the center of the grill. Time 10-20 minutes, or until marrow begins to gently bubble on the surface.

SMOKE: Set smoker to indirect 300°F heat. Place bone marrow, cut side up, on a cast iron cook surface. Smoke bone marrow between over indirect heat for 20-25 minutes or until softened and jelly like but before it turns to a hot liquid.


The main goal in serving bone marrow is not to overcook and to serve it hot. Bone Marrow has completed cooking when the center reaches 150°F and the consistency is like jello. Any melted “liquid gold” or what settlers called “Prairie Butter” can be drizzled back over bone marrow right before serving or placed in a bowl alongside the appetizer.

For the perfect bite of bone marrow design a dish with 3 elements to balance the richness.

SOP IT UP: bread or pita

ADD ACIDIC: lemon, lemon zest, capers, pickled shallots, vinaigrette

BALANCE WITH BITTER: Flat leaf parsley, cilantro, or thyme


Bone Marrow adds a flavor boost to so many dishes! Think bread crumbs and mash potatoes! One way to do this is to cook bone marrow until it turns to liquid then pour it over steaks, rice, and pasta. I recently saw a recipe for Whipped Bone Marrow that was spread on crackers and bread before adding a topping! Bone marrow can also be added to homemade beef broth, fried or scrambled eggs and grilled veggies. Whatever you would add butter to will probably taste delish with bone marrow…yum sautéed mushrooms.

A cast iron pan holds 5 partially cooked bone marrow canoes.
Bone Marrow is rich! Try to hold your guests to 1 bone marrow canoe per person.


Let’s face it, bone marrow is expensive! And due to the richness in bone marrow it is okay to limit your guests to one smoked bone marrow canoe with bread per person. I will tell you right now, your peeps will want more but have another appetizer ready to go or serve the entree.

If serving one bone marrow canoe per person looks a bit skimpy to you then serve a shredded or butter leaf salad with lemon vinaigrette dressing. The small tart salad not only clears the palate between each bite but slows down the entire eating process.

When serving Smoked Bone Marrow make it a focal point culinary experience

not just another appetizer on the table!

A grill with pita bread taht is toasted and grilled  bone marrow that is ready to be plated.y
Such a fancy appetizer and the prep and cook time is under 60 minutes.


When the bone marrow is slightly puffy and is soft but not liquid, with an internal temperature of 145°F to 150°F it is done.

I’m giving a shout out to my made in America, outstanding quality ceramic grill manufacture PRIMO GRILLS. I will say every dish turns out delicious. One reason is that my Primo Ceramic Grill XL 400 holds temperature so well, from 250F low to 650°F high heat. It’s all about the well designed vent system!

A Primo Grill that shows how to set up for indirect cooking.
I love my Primo Oval Grill XL 400! Super easy to set up and maintain heat even for a Grandma!

Let me know what you are smoking and grilling this summer!

A Primo Grill that has hot coals on one side and is empty on the other side for indirect grilling.
Primo Grills are a smokers dream; super easy to adjust for indirect heat.

For more Primo Grill Recipes head here:

Need more drool-worthy Primo recipe ideas?

A Primo Grill that has embers on one side and empty on the other for indirect cooking.
It is easy to set up indirect heat on a Primo Grill.

A platter of smoked bone marrow with lemon wedges, toasted pita, parmesan cheese, and parsley.
Primo Smoked Bone Marrow with Sourdough Herb Crumbs


RECIPE Primo Smoked Bone Marrow with Sourdough Herb Crumbs 
Download PDF • 45KB

Primo Smoked Bone Marrow with Sourdough Herb Crumbs

Quick Info

Prep Time 7-minutes Cook Time 30-minutes Category: Appetizer

Yield: 8 servings, 1 bone serving per person


8 Canoe-Cut Beef Marrow Bones

2 day old large sourdough bread slices

1/3 cup loose parsley, approximate

1/4 cup shredded Parmesan Cheese

1 large garlic clove

1 medium scallion

1/2 tsp Himalayan Salt or kosher salt

1/2 tsp red peppercorn or black peppercorn (red is really delicious)

1/4 cup high quality olive oil

Zest from one lemon

4 pita bread, or bread substitute, brushed with oil

1 lemon, cut into wedges (use the lemon with zest removed if the appearance is okay)

Preparation Instructions:

Fill a 9-inch by 13-inch glass or metal pan halfway with water. Sprinkle in 2-tsp of salt into the water. Arrange the bone marrow canoes upright in the water. If needed, add more water to cover the bone marrow by 1/8-inch. Soak the bone marrow for 2 hours or up to overnight.

Tip: Soaking bone marrow in salt water removes unwanted blood.

Remove the grill racks, and insert divider plate. Load one side of the grill with lump charcoal, and ignite. Adjust vents to regulate 275°F to 300°F internal grill temperature.

Add 1 hickory wood chunk or one handful of hickory wood chips to the side that has the least amount of heat. Allow clean (blue) smoke to develop, about 10 minutes.

Meanwhile, make the bread crumbs. Combine bread slices, parsley, Parmesan, garlic, garlic, scallion, salt, peppercorns, and olive oil into a food processor and pulse until the size of coarse breadcrumbs.

Brush pita or thin bread slices with oil on both sides. Cut into fourths, to serve 1/2 toasted pita per person. *Extra toasted bread never hurts.

Tip: The bread does not need added seasoning or Parmesan cheese, although tempting! The smoked beef marrow has a pronounced flavor with the scrumptious toasted breadcrumbs that should not be masked.

Cooking Instructions:

Discard water that the bone marrow has soaked in. Rinse bone marrow and throughly pat dry. Arrange bone marrow canoes, cut side up, on a rimmed grill-safe baking sheet. Place 1 to 2 tbsp of sourdough bread crumbs on top.

Place the prepared bone marrow on the cooler side of the grill. Close the dome lid, and smoke for 12 minutes. Open the dome lid, and with grill gloves turn the pan in the opposite direction. Smoke bone marrow or 12 more minutes.

Bone marrow is done when it reaches 145°F to 150°F and the consistency is like jello. Any melted “liquid gold” or what settlers called “Prairie Butter” can be drizzle back over bone marrow right before serving or placed in a bowl along side of the appetizer.

Grill pita quarters that have been brushed with oil on the hot side of grill until lightly toasted. Caution: this usually takes less than 1-minute per side.

Note #1: Make sure the rimmed pan fits inside of the Primo Grill before placing bone marrow on it.

Note #2. Place bone marrow on a rimmed baking sheet, not a flat cookie sheet, so that any ounce of “liquid gold” can be caught.

To serve: Sprinkle with fresh herbs, Parmesan cheese, and lemon wedges, and serve with grilled pita or bread.


A bowl of sourdough bread slices, scallions, parsley, lemon, red pepper, and garlic. Theses are the ingredients to make sourdough bread crumbs.
It is super easy to make the most delciious sourdough herb crumbs!

A food processor filled with herb sourdough breadcrumbs.
I use these sourdough herb bread crumbs on so many dishes! Give them a whirl!

A cast iron pan of bone marrow with sourdough herb crumbs on top.
I added a couple handsful of Western BBQ hickory chips.

A stack of pita bread that has been brushed with oil and cut into quarters.
Brush pita bread heavily with oil and then stack. Flip the stack over and slice! You probably won't need to oil the second side.

Pita is on the grill and smoked bone marrow too.
Yikes! Pita browns quickly so watch out!



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