Roasted Bone Marrow

The Best Roasted Bone Marrow

If you’re a big fan of Roasted Bone Marrow, you’re in for a real treat because this dish can cost buku bucks in European and French restaurants. Doing it your self at home, however, can cost pennies on the dollar. So it’s well worth tucking some of that cash away, for a rainy day, and brushing up those skills in the kitchen. Not to mention, the flare and presentation of this dish is enough to impress anyone. So get comfortable and let me show you how it’s done.

Buying Bone Marrow

When you head off to the grocery store or to your local butcher, to buy Bone Marrow, you’re actually purchasing Beef or Lamb Bones(depending on where you live). For this recipe, I purchased Beef Bones but you can apply the same recipe and technique to Lamb if that’s what you’re using. I found that I can buy Beef Knuckle bones, frozen, at a fraction of the cost of the Long-shanks. The problem is, however, there isn’t as much bone marrow to be extracted and half of the bones didn’t have any to be removed at all. It’s better to buy these bones for Beef Bone Broth, which I will be showing you how to make in the next post. The Long-shanks were much meatier and had a lot more marrow to be extracted but the price difference between the two was tripled.

Cleaning Bone Marrow Bones

Bone Marrow is really easy to clean. In fact you don’t even have to do it if you want to just skip down to the next pic. No? Okay! Well, what you have to consider is that most butchers have a ton of meat to cut, literally, everyday. So, sometimes, the bones are left with a lot of scrap meat still attached to them. It’s not the worse thing in the world but it can be a little unsightly and scrappy looking if you’re serving this dish to someone you want to impress. All you have to do is tip the bones up on their ends, on a cutting board, and hack down the sides of the bone, scraping them clean. I highly recommend using a knife you don’t want to keep sharp because the bone will dull the blade, but it’s well worth doing if you like your bones clean.

The second Trick is soaking the bones in salt water. Most people recommend soaking them over night but the truth is, they’re usually clean in only 6 to 8 hours. You only need 1 teaspoon per cup of water and it doesn’t have to be an exact measurement, either, just close enough. I’m sure you’ll find that the bones look remarkable after a good soak and will appear to have been bleached.

Grilled Bone Marrow

You may have noticed that I Grilled these Roasted Bone Marrow Bones. They are just as easily prepared in the oven, if you prefer. I just like the flavor of the grill better for most meat recipes. Roasted Bone Marrow is a lot like butter or spread and if you think of it like unsalted or salted butter, you’ll know whether or not you should season your Marrow. Personally I think it’s practically flavorless without. But, because this recipe is best served on a baguette, I highly recommend that you try my Tomato and Basil Bruschetta or my Bruschetta with Roasted Peppers and Ricotta. Also, if the traditional salad topping, for the Bone Marrow, doesn’t sit well with you, I suggest you try my Chimichurri. Personally, I like it much better.

On a side note, like I mention in the video, Bone Marrow is often served with a shot of Whiskey. To make it fun, don’t just shoot the whiskey. Instead, after you’ve eaten the marrow, place one end of the bone in your mouth and hold the other end up, like a flute. Then poor the shot of whiskey into the middle of the high end, where the marrow use to be, and drink your shot.

Roasted Bone Marrow Ingredients:

1 French Baguette, sliced

8 to 10 lbs Beef Bones
2 qts Water
1/4 cup Salt

2 tbsp Olive
1 Lemon, squeezed
2 Green Onions, chopped
1 bunch Parsley, chopped
1 Garlic Clove, chopped
1 tsp Fish Sauce, optional
Salt and Pepper to taste

Grill or Roast Bones in the oven for 20 to 25 minutes at 375 degrees f.

Grilled Lamb Chops with Pesto

Easy Grilled Lamb Chops with Pesto

I say these Grilled lamb Chops are easy to make because Lamb Chop recipes are simple and incredibly delicious, to boot. I’m telling you, if you’re a steak fan, a rack of lamb, prepared properly, will blow your mind. I, for one, now understand why there are so many historical stories about sacrificial lambs. Okay, I might not get the whole religion part but I get that giving up and slaughtering your own lamb truly is a sacrifice, if you’re not gettin’ any! I mean, COME ON! Lamb Chops are sooo tasty.

The Secret to Grilled Lamb Chops

When you’re preparing Grilled Lamb Chops, all you need to do is clean them up a bit. That means, trim the fat and remove the Silver Skin from the meat. This will keep them lean and less chewy to eat. If you want to get super fancy, you can French the bones as well but unless you’re serving the president, or someone that thinks they’re royalty, it really isn’t necessary. Plus, sucking the fat off the bones is one of the best things about eating Lamb Chops, so don’t deprive yourself of that. Go a head and let heart disease settle on in and enjoy yourself, for crying out loud.

Now, after you’ve cleaned the rack, you can Salt and Pepper and grill as is or cut it into Lamb Chop portions before you grill. Either way it will turn out the same, so it’s entirely up to you. You’re going to need a good Pesto and you can either buy it premade or you can try my recipe. I’ve listed the ingredients down below with a separate video tutorial but if you want to see the original post for that, CLICK HERE.

These Grilled Lamb Chops are great with the Pesto alone but if you’d like to have something to dip them in, you might want to look into my Tzatziki Sauce Recipe. It has a nice Greek Yogurt base that you’re going to love.

Grilled Lamb Chops with Pesto Ingredients:

1 Rack of Lamb
2 tbsp of Pesto
Kosher Salt and Pepper to taste

Pesto Recipe
3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Be sure to watch both the Pesto and Grilled Lamb Chops video tutorials and I’ll show you just how easy these recipes are to make.

Tri Tip with Chimichurri Sauce

The Best Tri Tip

If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place. This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you. Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible. So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.

Cooking a Tri Tip Perfectly

One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow. That means paying real close attention to the internal temperature while it grills, smokes or bakes. In this recipe I use both the grill and the oven to get the temperature I want. And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit. Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door. And this can be done with grills and smokers as well. So once you’ve decided your preferred cooking method of choice, you can set it and forget it.

Tri Tip Ingredients

1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Mix 3 parts Brisket Rub with 1 part Coffee grains.
Click Here for Chimichurri recipe.

Follow the instructions in the Tri Tip video tutorial.