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!
WHAT IS BONE MARROW
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.
WHAT DOES BONE MARROW TASTE LIKE
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.
HOW TO SMOKE BONE MARROW
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.
HOW TO SERVE BONE MARROW
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
HOW ELSE CAN BONE MARROW BE USED
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.
HOW MANY BONE MARROW PER SERVING
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!
HOW TO TELL WHEN BONE MARROW IS DONE
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!
Let me know what you are smoking and grilling this summer!
For more Primo Grill Recipes head here:
Need more drool-worthy Primo recipe ideas?
Check out: #primoceramicgrills #primoceramicgrill #TeamPrimo #TeamPrimo2021 #primogrills #primoovalxl #primolife #madeinamerica
Primo Smoked Bone Marrow with Sourdough Herb Crumbs
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)
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.
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.