How to make it
Preparing the marrow bones: soak the marrow bones in cold water with a little salt for at least an hour. This removes impurities and makes the marrow cleaner. Then dry them with kitchen paper.
Season the marrow bones: place the marrow bones on a baking tray and sprinkle generously with sea salt and black pepper. Add the finely chopped garlic and fresh herbs, and drizzle lightly with olive oil.
Prepare the kamado: set the Grill Bill kamado to indirect heat around 180°C. Add a piece of smoking wood for a subtle smoky flavour.
Grilling: place the marrow bones on the grill, marrow side up. Close the lid and let them roast for about 25-30 minutes, until the marrow is soft and bubbling and takes on a light, golden colour.
Serving: remove the marrow bones from the grill and let them rest for a few minutes. Optionally sprinkle with a little more sea salt and fresh herbs.
