Grilled Bone Marrow
Grilled bone marrow is one of the most underrated foods. It is like beef butter packed full of flavor that can be eaten right after its cooked, lathered on some bread or spread on top of steak! This rich, creamy delicacy gets kicked up a notch on the grill because of the delicious smoky flavor that gets imparted onto the bone marrow. Seriously, its concentrated beef flavor that takes 10 minutes to make. It also makes for a unique and satisfying appetizer! So give it a try! Table of Contents Why You’ll Love This Recipe Grilled Bone Marrow IngredientsFlavor X Fire & FOOD X FireHOW TO COOK GRILLED BONE MARROWTips for Grilled Bone MarrowHow to Store Leftovers & ReheatMore Unique Appetizer recipesWhat to Serve With Grilled Bone MarrowRecipe FAQsThis sauce is FYR!Grilled Bone Marrow with Garlic Parmesan Crust Recipe Why You’ll Love This Recipe Grilled Bone Marrow Ingredients Flavor X Fire & FOOD X Fire HOW TO COOK GRILLED BONE MARROW HOW TO COOK GRILLED BONE MARROW Tips for Grilled Bone Marrow How to Store Leftovers & Reheat More Unique Appetizer recipes What to Serve With Grilled Bone Marrow Recipe FAQs This sauce is FYR! Grilled Bone Marrow with Garlic Parmesan Crust Recipe Why You’ll Love This Recipe Want to impress your friends with a truly unique appetizer? Look no further than grilled bone marrow. Now, I know what you’re thinking: “Bone marrow? Sounds weird.” But trust me, it’s a hidden gem. Bone marrow itself has incredibly rich flavors. Grilling it intensifies that taste and adds a smoky layer that’s just incredible. It’s not your everyday appetizer, but it’s a conversation starter for sure. Want more show-stopping appetizers? You’ll love Big Mac Sausage Popper Boats, Texas Twinkies, Candied Bacon and Smoked Armadillo Eggs With Chorizo! Grilled Bone Marrow Ingredients Beef Marrow Bones, Cut Lengthwise: These are the stars of the show! Ask your butcher to cut them lengthwise for easy access to that delicious marrow. Grass-fed beef bones are a great choice if you can find them, but any good quality beef marrow bones will work. Chopped Parsley: A fresh herb like parsley adds a pop of color and a bright, clean flavor to balance the richness of the marrow. Minced Garlic Cloves: Garlic is a no-brainer for adding savory depth. No need to get fancy here, just some good old-fashioned minced garlic will do the trick. Olive Oil: We’ll use a touch of olive oil to coat the bones and prevent sticking on the grill. High smoke point olive oil is ideal for grilling. Salt & Pepper: Seasoning is key! Kosher salt and freshly ground black pepper will enhance all the other flavors in the dish. Don’t be shy; season generously. Grated Parmesan Cheese: A sprinkle of parmesan adds a salty, nutty complexity that complements the marrow beautifully. Use freshly grated cheese for the best flavor. Sourdough Bread (Optional): This is for scooping and enjoying that amazing marrow! Sourdough’s tangy flavor pairs well with the richness, but any crusty bread you like will work. Beef Marrow Bones, Cut Lengthwise: These are the stars of the show! Ask your butcher to cut them lengthwise for easy access to that delicious marrow. Grass-fed beef bones are a great choice if you can find them, but any good quality beef marrow bones will work. Chopped Parsley: A fresh herb like parsley adds a pop of color and a bright, clean flavor to balance the richness of the marrow. Minced Garlic Cloves: Garlic is a no-brainer for adding savory depth. No need to get fancy here, just some good old-fashioned minced garlic will do the trick. Olive Oil: We’ll use a touch of olive oil to coat the bones and prevent sticking on the grill. High smoke point olive oil is ideal for grilling. Salt & Pepper: Seasoning is key! Kosher salt and freshly ground black pepper will enhance all the other flavors in the dish. Don’t be shy; season generously. Grated Parmesan Cheese: A sprinkle of parmesan adds a salty, nutty complexity that complements the marrow beautifully. Use freshly grated cheese for the best flavor. Sourdough Bread (Optional): This is for scooping and enjoying that amazing marrow! Sourdough’s tangy flavor pairs well with the richness, but any crusty bread you like will work. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. HOW TO COOK GRILLED BONE MARROW We have eaten a lot of bone marrow at my house, but sometimes I like to switch things up. Normally we grill it over direct heat with just salt and pepper, but if you have been following me for a while, you know that I am a fan of cooking in unconventional ways. Today, we are making Grilled Bone Marrow but with a parsley, garlic and parmesan crust on top. 1. Good Charcoal: First, we need to light the Cowboy Charcoal. Always a key factor to good grilling is good charcoal/wood. 2. Having a Good Topping: Next we will make the garlic parsley mixture that goes on top of the grilled bone marrow. Olive oil, minced garlic, chopped parsley, salt and pepper mixed in a bowl then lathered over the beef bones. Grate some parmesan on top to your liking. I like mine with a lot of cheese (no judgement) but you live your life. 3. Making a 3-Zone Fire: Finally, we create a 3-zone fire for cooking. This is just 3 zones inside your grill with the following protocol: “heat, no heat, heat.” Then, add the grilled bone marrow to the “no heat” part and let cook for 10 minutes. 4. Get That Perfect Crust This where our cheese and garlic mixture comes into play because it will help us create a beautiful crust on top of these bones! Add the mixture on top of the bone marrow along with the parmesan cheese, then allow it all to melt and caramelize together. When caramelized to your liking, the next step is simply to enjoy! I like to add the grilled bone marrow on top of sourdough bread and call it a day, but it also makes a great steak topping if you find yourself looking for a hardier meal. Tips for Grilled Bone Marrow Play around with different seasonings and flavors, like rosemary sprigs and fresh lemon juice, for a slightly different flavor profile! Don’t throw away the leftover bones because you can use them to make bone broth! Play around with different seasonings and flavors, like rosemary sprigs and fresh lemon juice, for a slightly different flavor profile! Don’t throw away the leftover bones because you can use them to make bone broth! How to Store Leftovers & Reheat Let the bones cool completely, then scrape out any remaining marrow. Store the marrow in an airtight container in the refrigerator for up to 3 days. Use it to spread on toast, add richness to soups or stews, or enhance a steak. More Unique Appetizer recipes What to Serve With Grilled Bone Marrow Grilled marrow is best enjoyed with toasted bread slices, like baguettes or sourdough, for scooping. I’ve used bread as a vehicle for my Grilled Steak Crostini, Shrimp Alfredo and Garlic Shrimp Scampi; since it soaks in the flavors and makes it easier to get a delicious, full bite. It works great for this recipe as well! A simple parsley salad with a squeeze of lemon juice adds a refreshing contrast to the smoky flavor of the marrow, so would also be great to pair with this recipe. Recipe FAQs Red bone marrow vs. yellow bone marrow. What’s the difference? Red bone marrow boasts a richer flavor and softer texture but is less common. Yellow marrow, with its milder taste and firmer consistency, is more readily available and forgiving to cook. Both work for grilling, so choose based on the desired flavor intensity or ease of cooking. What kind of bones should I use? Look for beef leg bones (femurs) cut in the “canoe cut,” which exposes the marrow for easy access. Both red and yellow bone marrow are delicious, but red marrow is generally considered richer. Ask your butcher to cut the bones for you if necessary. How long does it take to thaw bone marrow? Frozen bone marrow needs a complete thaw in the refrigerator for at least 24 hours. Partially frozen marrow will cook unevenly. Can I cook bone marrow on a stovetop? Yes, you can! Sear the bones in a hot pan (preferably a cast iron skillet) with a little oil until browned, around 2-3 minutes per side. What if I accidentally overcook the bone marrow? Overcooked marrow will be tough and dry. Unfortunately, there’s no saving it. However, you can use the leftover roasted bones to make a flavorful stock for soups or stews. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. ▢ 4 Beef Marrow Bones cut lengthwise▢ ½ cup of parsley chopped▢ 4 garlic cloves minced▢ ⅓ cup of olive oil▢ Salt & pepper to taste▢ Grated parmesan cheese to taste▢ Sourdough bread if desired ▢ 4 Beef Marrow Bones cut lengthwise ▢ ½ cup of parsley chopped ▢ 4 garlic cloves minced ▢ ⅓ cup of olive oil ▢ Salt & pepper to taste ▢ Grated parmesan cheese to taste ▢ Sourdough bread if desired Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into two separate piles for 3-zone indirect grilling.While coals are heating up, mix parsley, garlic, salt, pepper and olive oil into a bowl. Lather this mixture over the top of the beef marrow bones and then grate your desired amount of parmesan cheese on top.Place bone marrow in the middle of the 3-zone charcoal, then let cook for 10 minutes or until the marrow begins to simmer & bubble.Pull bone marrow off and enjoy straight off the bone or place onto some sourdough bread. Enjoy! Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into two separate piles for 3-zone indirect grilling. Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into two separate piles for 3-zone indirect grilling. While coals are heating up, mix parsley, garlic, salt, pepper and olive oil into a bowl. While coals are heating up, mix parsley, garlic, salt, pepper and olive oil into a bowl. Lather this mixture over the top of the beef marrow bones and then grate your desired amount of parmesan cheese on top. Lather this mixture over the top of the beef marrow bones and then grate your desired amount of parmesan cheese on top. Place bone marrow in the middle of the 3-zone charcoal, then let cook for 10 minutes or until the marrow begins to simmer & bubble. Place bone marrow in the middle of the 3-zone charcoal, then let cook for 10 minutes or until the marrow begins to simmer & bubble. Pull bone marrow off and enjoy straight off the bone or place onto some sourdough bread. Enjoy! Pull bone marrow off and enjoy straight off the bone or place onto some sourdough bread. Enjoy! Equipment: Cowboy Charcoal, Grill, and Tongs. Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!