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Roasted Bone Marrow - Trying New Things (suggestions welcome)

In my quest for trying new and exciting things on the egg, I opted to try my hand at some roasted bone marrow.  

Whenever I usually do find bone marrow, it is cut in a circular pattern, which usually results in the marrow oozing out and making a giant mess.
 
Low and behold at my new favorite butcher here in Austin, Salt + Time, they sell bone marrow cut lengthwise making for super simple preparation.

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Fired up the egg at about 400; roasted for about 15 minutes until they begin to separate from the bone.

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Spread out on a little brioche with a simple garlic parsley salad.


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Anyone else have some suggestions to help me push my culinary boundaries?
BGE in the ATX

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