Grilled bone marrow is one of the most underrated foods. It is like beef butter packed full of flavor that can be eaten right after its cooked, lathered on some bread or spread on top of steak! Seriously, its concentrated beef flavor that takes 10 minutes to make.
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How to Cook Grilled Bone Marrow
We have eaten a lot of bone marrow at my house, but sometimes I like to switch things up. Normally we grill it directly with just salt and pepper. But if you have been following me for a while, you know that I am a fan of cooking in unconventional ways. Today, we are making Grilled Bone Marrow but with a parsley, garlic and parmesan crust on top.
1. Good Charcoal:
First, we need to light the Cowboy Charcoal. Always a key factor to good grilling is good charcoal/wood. Cowboy knows what’s up!
2. Having a Good Topping:
Next we will make the garlic paste that goes on top of the grilled bone marrow. Olive oil, minced garlic, chopped parsley, salt and pepper mixed in a bowl then lathered over the beef bones. Grate some parmesan on top to your liking. I like mine with a lot of cheese (no judgement) but you live your life.
3. Making a 3-Zone Fire:
Finally, we create a 3-zone fire for cooking. This is just 3 zones inside your grill with the following protocol: “heat, no heat, heat”. Add the grilled bone marrow to the “no heat” part and let cook for 10 minutes.
4. Get That Perfect Crust
The crust is my new favorite part. Get that cheese & garlic flavor combined with the smoke & heat from the Cowboy Charcoal. I like to add the grilled bone marrow on top of sourdough bread and call it a day!
Get the delicious buttery flavor of Bone Marrow grilled over the fire with a zesty garlic & parmesan crust on top.
- 4 Beef Marrow Bones cut lengthwise
- ½ cup of parsley chopped
- 4 garlic cloves minced
- ⅓ cup of olive oil
- Salt & pepper to taste
- Grated parmesan cheese to taste
- Sourdough bread if desired
Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into two separate piles for 3-zone indirect grilling.
While coals are heating up, mix parsley, garlic, salt, pepper and olive oil into a bowl. Lather this mixture over the top of the beef marrow bones and then grate your desired amount of parmesan cheese on top.
Place bone marrow in the middle of the 3-zone charcoal, then let cook for 10 minutes or until the marrow begins to simmer & bubble.
Pull bone marrow off & eat out of bone or place onto some sourdough bread. Enjoy!
Equipment: Cowboy Charcoal, Grill, and Tongs.
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Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!