SirPorkaLot
somebody shut me the fark up.
Grass fed beef bones, canoe cut.
Drizzled with olive oil and seasoned with Naturiffic Q-Salt and then smoked at 250F until the marrow loosened up.
Meanwhile I put together a batch of Bacon Jam
First I fired up the Blackstone and fried some bacon.
Once it was done, I removed bacon and drained and then added chopped onions to the flattop
Once the onions were transparent, I added the bacon back in
This was then transferred to my small Dutch oven to reduce with some sherry and maple syrup.
Took the bones out of smoker and mixed the marrow with the fresh bacon jam and then stuffed the bones and put back in the smoker.
When they came out, they were topped with fresh dill and Cyprus flake salt and served with sourdough toast
Close-up
This was beyond tasty and made for a nice appetizer while my pastrami cooled enough to slice.
Drizzled with olive oil and seasoned with Naturiffic Q-Salt and then smoked at 250F until the marrow loosened up.
Meanwhile I put together a batch of Bacon Jam
First I fired up the Blackstone and fried some bacon.
Once it was done, I removed bacon and drained and then added chopped onions to the flattop
Once the onions were transparent, I added the bacon back in
This was then transferred to my small Dutch oven to reduce with some sherry and maple syrup.
Took the bones out of smoker and mixed the marrow with the fresh bacon jam and then stuffed the bones and put back in the smoker.
When they came out, they were topped with fresh dill and Cyprus flake salt and served with sourdough toast
Close-up
This was beyond tasty and made for a nice appetizer while my pastrami cooled enough to slice.
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