Smoked Bone Marrow with Sourdough Herb Crumbs
Let Merry Graham show you how to impress your guests with this flavorful bone marrow appetizer.
Prep Time7 minutes
Cook Time30 minutes
For 8 Persons
- 8 canoe-cut beef marrow bones
- 2 day old large sourdough bread slices
- 1/3 cup lose 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 2tsp of salt into the water. Arrange the b one 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 the 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 bone marrow on a rimmed baking sheet, not a flat cookie sheet, so that any ounce of “liquid gold” can be caught.
- 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 for 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 alongside the appetizer.
- Grill pita quarters that have been brushed with oil on the hot side of the grill until lightly toasted. Caution: this usually takes less than 1-minute per side.
- To serve: Sprinkle with fresh herbs, Parmesan cheese, and lemon wedges, and serve with grilled pita or bread.