• Preparation
    5 minutes (plus time to clean)
  • Cook Time
    15 minutes
  • Serves
    3-4
  • Difficulty
    3/10

Behind the Recipe

There’s Not Much To It, and There’s So Much To It

You may not see bone marrow at your everyday backyard BBQ, but there’s a lot to like about this simple dish. The soft, spongy texture and rich flavor of bone marrow make it a really versatile ingredient depending on how you want to enjoy it.

You can scoop out bone marrow and enjoy it straight up (a little salt and pepper and you’re good to go), or you can use it as an ingredient to push so many other dishes over the top.

Spread bone marrow on a piece of toast with some shaved onion and microgreens. Mix it with softened butter and salt to create your own marrow butter. Spread it on a burger bun, or over a medium-rare steak while it’s resting. Top it with garlic and parmesan. It’s hard to go wrong.

Even the leftover bones can be used a second or third time. Like to make your own rich and delicious bone broth. Or spread some peanut butter in the leftover bone, freeze it overnight, and you’ve got an amazing dog treat.

When purchasing marrow bones, ask the butcher at your local market for bones from the center of the leg (where the ratio of marrow to bone is highest). For this recipe, we’re going to use “canoe cut” beef bones because they’re the easiest to scoop marrow from, but you can also use bone marrow “rounds”.

Ingredients

Ingredients

  • 6-12 canoe cut beef marrow bones, clean
  • 4 garlic cloves, sliced in half (not minced or diced)
  • salt
  • pepper
  • 1 tsp. sea salt flakes (for serving)


Preparation


  1. To clean your marrow bones, rinse the bones with cold water, and use a paring knife to scrape away any extra tissue hanging to the outside of the bone.
  2. Spread out your marrow bones with the cut side facing up, and rub the sliced garlic cloves up and down the exposed marrow.
  3. Season lightly with salt and pepper.

Cooking Instructions


  1. 1

    Preheat your Nexgrill to medium-high heat (about 450º F).

  2. 2

    Place the marrow bones cut side up in a cast iron skillet, and place on the grill.

  3. 3

    Grill for 10-20 minutes, depending on the bone size and how much marrow they contain. You’ll know they’re done when the marrow begins to gently bubble on the surface.

  4. 4

    Remove from the grill immediately.

  5. 5

    Serve, scoop & enjoy!

Recipe - No. 38

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