Bone Marrow from the Kamado BBQ

Prep5 min
Cook25 min
Total30 min
Servings4
LevelLaag

The story

About this recipe

Marrow bones are soaked in salted water, seasoned with sea salt, pepper, garlic and fresh herbs, and roasted over indirect heat on the kamado until the marrow is soft. Delicious on toast, with a steak or worked into a sauce or herb butter.

What you need

Ingredients

2pcslarge marrow bones, cut lengthwise by the butcher
sea salt and black pepper
fresh herbs of choice (for example rosemary, thyme)
2clovesgarlic, finely chopped
2tbspolive oil

Equipment

Check off what's ready

Grill Bill kamado, prepared for indirect heat at approx. 180 degrees
smoking wood of choice (for example oak or cherry wood for extra aroma)

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Let the marrow bones soak in cold water with a bit of salt for at least an hour. This removes impurities and cleans up the marrow. Then pat them dry with paper towel.
Place the marrow bones on a baking tray and season generously with sea salt and black pepper. Add the finely chopped garlic and fresh herbs and drizzle lightly with olive oil.
Set the kamado to indirect heat around 180 degrees. Add a piece of smoking wood for a subtle smoke flavor.
Place the marrow bones on the grill with the marrow facing up. Close the lid and let them roast for about 25 to 30 minutes, until the marrow is soft and bubbling and takes on a light, golden color.
Take the marrow bones off the grill and let them rest for a few minutes. Sprinkle with a bit more sea salt and fresh herbs if desired.

Tips

Tips for a better result

Serving options: on toasted sourdough with a bit of lemon juice, with a grilled steak, spooned through soups or sauces like chimichurri, or mixed with soft butter, garlic and herbs into an herb butter.

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