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.
Fired up the egg at about 400; roasted for about 15 minutes until they begin to separate from the bone.
Spread out on a little brioche with a simple garlic parsley salad.
Anyone else have some suggestions to help me push my culinary boundaries?
BGE in the ATX