BBQ Bone Marrow Recipe with Chimichurri
Bone Marrow Cooked Over Fire Coals with Chimichurri
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Bone marrow is one of the most underrated delicacies you can cook at home. Rich, buttery and deeply savoury, it transforms simple ingredients into something unforgettable, especially when cooked slowly over fire coals.
This batch was made possible thanks to the exceptional quality bones supplied by Boocock Quality Meats. When you start with properly sourced beef bones, the flavour truly speaks for itself.
And here is the surprising part. Even the most conservative eaters at the table, those who initially hesitated at the idea of bone marrow, ended up loving it. After one bite, Tanya looked up and said:
“This will forever live rent free in my mind.”
Safe to say, that sealed the deal.
What Is Bone Marrow?
Bone marrow is the soft, fatty tissue found inside large beef bones, typically femur bones. When gently cooked, it softens into a buttery, spreadable consistency with a rich umami flavour.
For best results, ask your butcher to cut the bones lengthways, like boats or canoes. This cut:
Exposes more surface area
Promotes even cooking
Makes seasoning easier
Allows for simple serving straight from the bone
It also creates a visually impressive presentation on the grill.
Choosing and Preparing the Bones
When selecting bone marrow, look for:
Clean, creamy-white marrow
No off odour
Thick centre-cut femur bones
Keep chilled until ready to cook.
Traditionally, bone marrow only needs salt and freshly cracked black pepper. That is it. Simple and classic.
However, we decided to put our own spin on it.
Instead of just seasoning, we marinated the marrow in chimichurri for one hour before cooking, then spooned a little extra over the top once it came off the grill. The result was bold, fresh and completely next level.
Chimichurri: The Perfect Contrast
Bone marrow is undeniably rich. It needs acidity and freshness to balance it.
A simple chimichurri made from:
Fresh parsley
Garlic
Red wine vinegar
Olive oil
Salt
Pepper
Cuts through the fat beautifully. The herbs lift the dish, while the vinegar sharpens the flavour.
Marinating the marrow for an hour allows those flavours to infuse gently before cooking.
How to Cook Bone Marrow
One of the best things about bone marrow is how simple it is to prepare.
You can cook it:
Directly on the BBQ
In the oven
Or over fire coals
All methods work. But cooking over coals gives it that smoky, umami depth that is just EXTRA. The subtle char and radiant heat elevate it in a way the oven simply cannot replicate.
Cooking Over Fire Coals (Recommended)
Ingredients
4 to 6 marrow bones, cut lengthways
Sea salt and cracked black pepper (or marinated in chimichurri)
Method
Prepare a bed of glowing coals. You want steady, indirect heat.
Place bones marrow-side up.
Season generously or cook after marinating.
Cook for around 20 minutes until:
The marrow is soft and gently bubbling
The edges are golden
It wobbles slightly when nudged
Important:
Do not turn the bones over.
Cook marrow-side up only.
Do not overcook. It should be scoopable, not fully melted.
Oven Method
Roast at 200°C for 15 to 20 minutes until soft and bubbling. It will still be delicious, just without that smoky edge.
Watch this quick Youtube video
How to Serve Bone Marrow
1. Spread on Warm Toasted Bread
Thick sourdough, lightly toasted, topped with soft bone marrow and a spoon of chimichurri. The crisp bread against the silky marrow is pure indulgence.
This is usually the point where sceptics become fans.
2. Spoon Over Steak
A spoonful melting over grilled steak creates an instant sauce. Rich, savoury and luxurious without overpowering the meat.
Bone Marrow Nutritional Profile
Beyond flavour, bone marrow is nutrient dense. It contains:
Healthy fats
Fat-soluble vitamins
Collagen-supporting compounds
Iron and essential minerals
Traditional cultures have long valued bone marrow for nourishment as well as taste.
Pro Tips for Cooking Bone Marrow
Always source high-quality bones from a trusted butcher
Ask for lengthways cuts
Cook over indirect heat
Do not flip the bones
Serve immediately while hot
Keep seasoning simple
Save the bones for broth
Do Not Waste the Bones
Once the marrow is scooped out, the bones still hold immense value.
Roasted marrow bones combined with vegetable scraps such as onion skins, carrot tops and celery leaves create an exceptional homemade bone broth.
We have a full step-by-step guide showing exactly how to make bone broth from saved marrow bones and kitchen scraps, including simmering times, storage methods and ways to use it in soups and sauces.
Nothing wasted. Maximum flavour.
Frequently Asked Questions About Bone Marrow
Is bone marrow healthy?
Bone marrow contains healthy fats, fat-soluble vitamins and important minerals. When enjoyed in moderation as part of a balanced diet, it can be highly nourishing.
What does bone marrow taste like?
Bone marrow has a rich, buttery texture with a deep savoury flavour. It can be eaten on its own or spread over bread or steak like a pâté.
Can you cook bone marrow on the BBQ?
Yes. You can cook bone marrow directly on the BBQ over indirect heat. Cooking over coals enhances the smoky umami flavour.
Can you cook bone marrow in the oven?
Yes. Roast at 200°C for 15 to 20 minutes until soft and bubbling.
How do you know when bone marrow is cooked?
It should be soft, gently bubbling and slightly wobbling in the bone. If it has completely liquefied, it has been overcooked.
Why cut bone marrow lengthways?
Cutting bones lengthways exposes more surface area, allows better seasoning and makes serving easier.
Bone marrow is simple, primal and unexpectedly luxurious.
Technically, all you need is salt and pepper. But marinating it in chimichurri, cooking it over glowing coals and spooning a little extra over the top takes it to another level.
Spread it on toast. Melt it over steak. Save the bones for broth.
And do not be surprised if it lives rent free in your mind too.
