• Smoked Marrow & Sausages

Phrasty · 07-15-2011, 01:06 AM

Hey Everyone...
So I was passing by my butcher the yesterday & he mentioned he had a beef thigh bone for me, I usually get them for my dogs but I decided to keep this one for myself and have another night with the bone marrow as I've done before.. Think I posted the last one as well. Anyways, I had to sample some sausages that are being formulated for a little business venture tonight as well so I thought I'd throw the bones to finish off the night of samples and beers (It was a couple of us btw). It was SOO good! It might be a little out there for some, but I do recommend it!
Here's what went down:

So first I cut up the bone and seasoned it a little with my beef rub:

Then I turned my attention to the topping I use to cut the richness of the marrow. Its basically Parsley, garlic, scotch bonnet, lime juice (I had frozen), kosher salt, a dash of my beef rub, evoo, then mashed in a mortar then added fine diced tomato. (Forgot to take a pic of the tomato added, you'll see it later with the plated pic.

Then it was off to the grill with the sausages & bones. Used some almond smoke to smoke the bones. Must say I was mostly impressed with the sausages... these are going to be awesome! We had a brat, 2 types of chorizo and a custom blended sausage!

We just sliced and sampled them, but then the big guns came off the fire... and this was so damn amazing! Basically you spread it on some toasted french bread (I just did them on the grill too...

) and you spread the marrow on the toast with the garlic parsley topping on top and have at it! It really might not look like the most appetizing thing, but as I've said... Oh BOY its good!

The wife still won't try it!

Well thanks for looking guys!

Cheers.

bigabyte · 07-15-2011, 01:12 AM

Oh man, I'm drooling all over the place here!

padawan · 07-15-2011, 01:22 AM

Looks Good!!

caliking · 07-15-2011, 01:27 AM

I love marrow!! Any problems with the marrow rendering out during the cook?

Phrasty · 07-15-2011, 01:31 AM

Quote:

Originally Posted by caliking

I love marrow!! Any problems with the marrow rendering out during the cook?

Not at all man, I mean... you see a little in the pan but you gonna get that regardless. I use a toothpick, as soon as it goes in and comes out "like butta" its ready. If it renders out it's being over done.

Cheers

Phubar · 07-15-2011, 02:45 AM

Party at Phrasty's place!

Garyclaw · 07-15-2011, 06:55 AM

All looks mighty tasty Phras! I'm interested in your cutom blend sausage. How'd it turn out?

woodbutcher1 · 07-15-2011, 07:26 AM

Wow....i'll dig into that Marrow anytime.Good job.Sausage is awesome also.

Big George's BBQ · 07-15-2011, 07:35 AM

OMG That looks soooo Good. How long did you cook them for and @ what Temp

bluetang · 07-15-2011, 09:08 AM

Nice! Real nice

Fatback Joe · 07-15-2011, 09:12 AM

Damn

Phrasty · 07-15-2011, 10:08 AM

Quote:

Originally Posted by Garyclaw

All looks mighty tasty Phras! I'm interested in your cutom blend sausage. How'd it turn out?

Thanks Gary, Well the sausage isn't my blend but its real nice. Was thinking it kinda tasted like an "Indian Chorizo" if there was such a thing. Had those nice notes of a chorizo but then comes a wave of some indian spices... not overwhelming but nice.

Quote:

Originally Posted by Big George's BBQ

OMG That looks soooo Good. How long did you cook them for and @ what Temp

Hey George, thanks man. i think they might have been of for 45-60mins at high heat (350 or so) Definitely something to give a try!

Cheers.

dannypat21 · 07-15-2011, 10:32 AM

I am ready for the party at Phrastys. Bone marrow is up there with some of the finest eats.

Phrasty · 07-15-2011, 12:48 PM

Quote:

Originally Posted by dannypat21

I am ready for the party at Phrastys. Bone marrow is up there with some of the finest eats.

True that! And it's so cheap to get... Go figure.

Cheers

deguerre · 07-15-2011, 02:06 PM

I'd hit alla dat. Yes I would.

07-15-2011, 01:06 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	• Smoked Marrow & Sausages Hey Everyone... So I was passing by my butcher the yesterday & he mentioned he had a beef thigh bone for me, I usually get them for my dogs but I decided to keep this one for myself and have another night with the bone marrow as I've done before.. Think I posted the last one as well. Anyways, I had to sample some sausages that are being formulated for a little business venture tonight as well so I thought I'd throw the bones to finish off the night of samples and beers (It was a couple of us btw). It was SOO good! It might be a little out there for some, but I do recommend it! Here's what went down: So first I cut up the bone and seasoned it a little with my beef rub: Then I turned my attention to the topping I use to cut the richness of the marrow. Its basically Parsley, garlic, scotch bonnet, lime juice (I had frozen), kosher salt, a dash of my beef rub, evoo, then mashed in a mortar then added fine diced tomato. (Forgot to take a pic of the tomato added, you'll see it later with the plated pic. Then it was off to the grill with the sausages & bones. Used some almond smoke to smoke the bones. Must say I was mostly impressed with the sausages... these are going to be awesome! We had a brat, 2 types of chorizo and a custom blended sausage! We just sliced and sampled them, but then the big guns came off the fire... and this was so damn amazing! Basically you spread it on some toasted french bread (I just did them on the grill too...) and you spread the marrow on the toast with the garlic parsley topping on top and have at it! It really might not look like the most appetizing thing, but as I've said... Oh BOY its good! The wife still won't try it! Well thanks for looking guys! Cheers. __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

07-15-2011, 01:12 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Oh man, I'm drooling all over the place here! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-15-2011, 01:22 AM	#3
padawan Full Fledged Farker Join Date: 06-14-11 Location: The Netherlands Downloads: 0 Uploads: 0	Looks Good!! __________________ Red Weber 57 (Devlin), Midi UDS (mine Orange sweetheart), WGA (Black Anny) WGA (My Precious)

07-15-2011, 01:27 AM	#4
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	I love marrow!! Any problems with the marrow rendering out during the cook? __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

07-15-2011, 02:45 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Party at Phrasty's place! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-15-2011, 06:55 AM	#7
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	All looks mighty tasty Phras! I'm interested in your cutom blend sausage. How'd it turn out? __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

07-15-2011, 07:26 AM	#8
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	Wow....i'll dig into that Marrow anytime.Good job.Sausage is awesome also. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

07-15-2011, 07:35 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	OMG That looks soooo Good. How long did you cook them for and @ what Temp

07-15-2011, 09:08 AM	#10
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Nice! Real nice __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

07-15-2011, 09:12 AM	#11
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Damn __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

07-15-2011, 10:32 AM	#13
dannypat21 is one Smokin' Farker Join Date: 03-01-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	I am ready for the party at Phrastys. Bone marrow is up there with some of the finest eats.

07-15-2011, 02:06 PM	#15
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I'd hit alla dat. Yes I would. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

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