Roasted marrow bones with root vegetables
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
5–10 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/Smoker, Large grill pan or griddle, additional grill pan
Ingredients
• 10 veal marrow bones, cut lengthwise (have the butcher prepare this)
• 1 bunch of carrots, each carrot halved lengthwise
• 5 parsnips, halved lengthwise
• BBQ seasoning of your choice (here: Cattleman's Grill All-Purpose)
• Maldon salt, alternatively seasoned salt for vegetables (here: Cattleman's Grill Everything Bagel)
• Olive oil
• 10 slices plus a halved organic lemon
• 10 sprigs of fresh rosemary
• optional: 3 onions, halved
• optional: 3 garlic bulbs, halved
• 1 farmer's bread, sliced and toasted
preparation
➊ Place the marrow bones in a large grill pan (or use a griddle) and season with BBQ seasoning. Place a lemon slice and a rosemary sprig on each bone.
➋ Place the carrots and parsnips in another large grill pan or on a griddle. Add onion and/or garlic bulbs, if desired, and two lemon halves. Brush with olive oil and season with just Maldon salt or vegetable seasoning salt.
➌ Preheat the grill to medium-high (175°C). Place the pans/grid plates in the grill and cook the marrow bones and vegetables for 30–45 minutes, until the vegetables are tender and caramelized and the marrow is soft and gelatinous.
➍ Serve with toasted bread and grilled vegetables – the marrow can either be spread directly onto the bread or spooned out of the bones.
Recipe by Clint Meyer
Clint Meyer grew up on a cattle ranch in a small town in Kansas before life took him to the "Golden City" of Prague. Under the name "BBQ Europe," he and his Czech wife Eva have been ensuring that the smoke signals of Yoder Smokers and pellet grills find their way to European grill and BBQ fans for over 10 years.
Recipe from FIRE&FOOD issue 02/2025
