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Prime rib steaks, bone marrow, bacon

Wooderson
Wooderson Posts: 382
in EggHead Forum
I just like listing the protien instead of everything else. Lol.



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Comments

  • lkapigian
    lkapigian Posts: 11,549
    You had me at Marrow !
    Visalia, Ca @lkapigian
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Oh hell yes!!!! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Yeah! Looks great!
    Maryland, 1 LBGE
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  • paqman
    paqman Posts: 4,923
    🤪

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SciAggie
    SciAggie Posts: 6,481
    Oh jezzz - dis is some good eats.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • smokingal
    smokingal Posts: 1,025
    Yes.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Great looking meal!
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  • caliking
    caliking Posts: 19,780
    Oh damn. That looks spectacular. 

    (Your nails look great too, BTW). 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • smittydog27
    smittydog27 Posts: 100
    did you soak the bone marrow in salt water before grilling?
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  • lousubcap
    lousubcap Posts: 36,796
    What took me so long to find this...I'm with you on the protein only but I don't achieve the results above.  Beautiful cook.  Nailed it.  Congrats across the board.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Wooderson
    Wooderson Posts: 382
    smittydog27 said:
    did you soak the bone marrow in salt water before grilling?
    All i ever do is just a drizzle of olive oil and then some salt and pepper.   Two of the bones fruit get spread on bread,  the other two get buttered on the steaks
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  • smittydog27
    smittydog27 Posts: 100
    got it.  I saw a recipe that advises to 'soak' the bones in saltwater to bring out the blood, so the end result is more eye appealing (not brown).  I don't think I would  care either way.  Going to try this Saturday.  mmmmmmmmmm
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  • Wooderson
    Wooderson Posts: 382
    smittydog27 said:
    got it.  I saw a recipe that advises to 'soak' the bones in saltwater to bring out the blood, so the end result is more eye appealing (not brown).  I don't think I would  care either way.  Going to try this Saturday.  mmmmmmmmmm
    Ive never tried that method.   You might be on to something,  but i know this way works so good that i hate to deviate. 
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  • Foghorn
    Foghorn Posts: 10,227
    @Wooderson, I just cut some bone out of a "sirloin roast" that look like it has some marrow.  How long do you roast the marrow?  At what temp?  How do you know when it's done?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Wooderson
    Wooderson Posts: 382
    edited December 2020
    Foghorn said:
    @Wooderson, I just cut some bone out of a "sirloin roast" that look like it has some marrow.  How long do you roast the marrow?  At what temp?  How do you know when it's done?
    I've always purposely gone to the butcher and asked for femur bones cut lengthwise.  I usually get 12 halves.  Not sure what size of bone you're dealing with,  but you could always boil the bones and make a killer broth. 
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  • 1voyager
    1voyager Posts: 1,161
    A meal fit for a hardcore carnivore!
    Large Egg, PGS A40 gasser.
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  • Wooderson
    Wooderson Posts: 382

    Doing another batch boys......
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  • Foghorn
    Foghorn Posts: 10,227
    Thanks.  How long do you cook them?  How do you know when they're done?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Wooderson
    Wooderson Posts: 382
    edited December 2020
    @Foghorn I run them around 250 or so,  indirect.   When the marrow pulls away from the bone and reduces a bit, then it's done.   If it still looks like snot,  give it another 20 mins.
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  • blind99
    blind99 Posts: 4,974
    @foghorn alright, it’s time we sourced some marrow bones. I’m having marrow next weekend. I love the idea of some for a spread and some for the steak. 

    Awesome cook OP!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • bigguy136
    bigguy136 Posts: 1,362
    Interesting. I don't typically eat things like this. Does it taste good? Satisfying? Just something different to say you ate it?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Wooderson
    Wooderson Posts: 382

    If it looks like this,  then you're doing good
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  • Foghorn
    Foghorn Posts: 10,227
    Awesome.  The pic is very helpful.  Roughly how long did it take to get to where it looks like that?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • paqman
    paqman Posts: 4,923
    bigguy136 said:
    Interesting. I don't typically eat things like this. Does it taste good? Satisfying? Just something different to say you ate it?

    @bigguy136 Try it, you won’t regret it.  It is not a meal by itself, you need something else IMHO. But damn it is good.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Wooderson
    Wooderson Posts: 382
    Foghorn said:
    Awesome.  The pic is very helpful.  Roughly how long did it take to get to where it looks like that?

    I wish i could tell you.   I never really time my cooks.   I'm thinking about 2 hrs.  Roughly 3 beers enjoyed at a pace to get you through 3 innings of an MLB game.  
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  • Foghorn
    Foghorn Posts: 10,227
    Wooderson said:
    Foghorn said:
    Awesome.  The pic is very helpful.  Roughly how long did it take to get to where it looks like that?

    I wish i could tell you.   I never really time my cooks.   I'm thinking about 2 hrs.  Roughly 3 beers enjoyed at a pace to get you through 3 innings of an MLB game.  
    That's perfect.  Thanks.  Was just looking for a ballpark answer - not precision.  The pic is really helpful.

    @bigguy136, it's like meat butter for your bread.  I don't love it as much as some but I'm still exploring the possibilities.  Both of my kids like it and I just came across some decent sized bones in some cuts of meat I was given so I'm looking to see if I can get some good marrow out of them.

    @blind99, you're probably aware that The Purple Pig in Chicago has bone marrow on the menu.  That's where I was first introduced to it.  It's in an alley just off of Michigan Avenue just north of the river.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • blind99
    blind99 Posts: 4,974
    @foghorn another restaurant i haven't been to!  i know right where it is.  my local butcher said he ran out of marrow bones over christmas, who knew they were so popular.  he's getting more in tomorrow, maybe i'll grab one.  all i need now is a gigli saw for prep!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • buzzvol
    buzzvol Posts: 534
    I had some smoked marrow at a place in east Nashville.  Really good!  “Beef butter” is a pretty good description.  I need to check the local butchers for some bones.
    Lawrenceville, GA
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