Smoked Bone Marrow

Roasted bone marrow is one of my all-time favorite restaurant appetizer orders and hitting it with smoke on the Kamado Joe takes it to the next level!

Instructions

1. 01

   Setup Kamado Joe for indirect heat and wood blocks of your choice. We use oak.

2.  

3. 02

   Preheat grill to 400˚F.

4.  

5. 03

   Season the beef marrow bones with Kosher salt and place them on the grill, ideally with drip pan underneath.

6.  

   Ingredients

   • Kosher salt, to taste
   • 3 pounds Beef marrow bones, cut in half

7.  

8. 04

   4. Total cook time will be roughly 20 minutes (15-25 minutes, typically) but begin checking every minute at the 15 minute mark for bubbling/sizzling of the marrow inside the bones. That is your signal to remove that bone from the heat. Depending on size, some bones will cook quicker than others. Marrow can quickly melt and drip out so pull bones as soon as they’re ready. Bones will be hot so handle them carefully.

9.  

10. 05

    After last bone is off the grill, lightly oil the bread slices and place them on the grill for about 30 seconds/side, just until they get some nice grill marks.

11.  

    Ingredients

    • 1 French baguette, sliced
    • Extra virgin olive oil, to taste

12.  

13. 06

    Using a butter knife, scrape the marrow onto the toasted bread slices and enjoy!

14.  

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