Servings: 6 1/2" pats of butter
Calories: 200kcal
Equipment
- Smoker
- Mixing bowl
- Food processor
- Plastic wrap
- Knife
Ingredients
- 2 bone marrow bones cut in half lengthwise once cut, you should have 4 halves
- 1 cup unsalted butter
- 3-4 cloves roasted garlic
- 2 tbsp Italian parsley
- 1 tsp shallots chopped
- 1 tsp rosemary chopped
- Zest and juice of ½ lemon
- Salt, Pepper and Red Chili Flake to taste
Instructions
- Thoroughly rinse bones to remove any debris and then pat the bones dry. Soak in water and white vinegar for 4 hours, up to overnight to purge any undesireables in the marrow.
- Apply your binder. I used almond oil but olive oil works as well.
- Season bones with pepper, salt then garlic powder and let them rest for 10 minutes.
- While bones are resting fire up your pit. I used my Primo XL set up for an indirect cook, with a temperature of 400-425 F. Place Bones on a rack, close lid and let smoke roll for 15-20 minutes. Once marrow is bubbling and pulling back from bone walls, remove from the pit and let cool until they are able to be handled.
- Scoop out marrow into the food processor, add all remaining ingredients and blend until smooth.
- Spoon mixture onto plastic wrap and roll up into a tight roll. Place in the refrigerator until firm.
- Slice off a medallion and add to resting porterhouse, if necessary hit with a torch to melt over your succulent hunk of meat and enjoy!!
Nutrition
Calories: 200kcal
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