I thought about getting some nice marrow bones then scooping out a small bit in the center and inserting a small clove, or piece of roasted garlic. Then refill the divot and slow roast on indirect heat on the grill with a hardwood for smoke. Anyone ever try this? I think it might work. I would put them in a pan of course - don't want to lose any of that goodness.
I had an idea for marrow bones -
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The idea was to flavor the marrow for crostini then freeze the (now smoked) bones for future stock. I mean marrow is good as is with a little salt, pepper and olive oil, but I think the roasted garlic would add a sweetness without being over the top in terms of garlic. The smoke will add another dimension of flavor not usually associated with bone marrow. I will try this soon and let y'all know how it turns out.
Yes that is what I had in mind - thanks for the inspiration. Most people I know have no knowledge of marrow, or how to eat it. I was thinking of a tasty way to introduce it so it's not so: "so that's it - it's just a bunch of fat . . . ?" Get my drift?