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I had an idea for marrow bones -

post #1 of 8
Thread Starter 

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. 

post #2 of 8

Good thinking.  :)  

post #3 of 8

A nice idea, but sounds a little time consuming for your actual return.  Maybe get a handful of bones, render the fat, and toss a handful of cloves in the rendered fat and roast?

post #4 of 8

Maybe just toss some garlic in the oven while you roast the bones?

post #5 of 8
Thread Starter 

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.

post #6 of 8

If thats the case, I would maybe just roast the garlic until its soft, spread the tiniest bit on the crostini and serve the grilled, split marrow bones with it.  I almost think you're making too much work out of it, but I'll be stoked to hear how you did it and what you thought!

post #7 of 8

The garlic will also pick up smoke and smoked garlic is very very very tasty.

post #8 of 8
Thread Starter 
Quote:
Originally Posted by MaryB View Post

The garlic will also pick up smoke and smoked garlic is very very very tasty.


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?

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