Bone marrow with chive crumbles
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 1 large marrow bone, sawn lengthwise
• 6-8 rosemary sprigs
• ½ bunch of chives
• Salt pepper
• 8 half slices of farmer’s bread
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preparation
➊ Season the marrow of the bone with a little salt and pepper, place the bone on a bed of rosemary sprigs and grill indirectly at a temperature of around 110 °C for around 3 hours. The marrow will remain a little firmer in consistency due to the low temperature and the aromas of the rosemary can be absorbed at the beginning of the cooking process.
➋ Shortly before the end of the cooking process, the temperature is raised to around 200 °C for around 15 minutes, ideally with top heat. The slices of bread can optionally be toasted, spread with the pulp, seasoned with a little salt and pepper and topped with the chopped chives. An ideal starter snack with lots of flavor!
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 03/2020
