Smoked Bone Marrow Compound Butter

Grilling Secrets Revealed: Experience the Wonders of Smoked Bone Marrow Butter


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If you’re anything like me, you can’t resist a good cut of beef. And let me tell you, this smoked Bone Marrow Butter from #TeamLFR’s Aaron Riley of Bearded Skull BBQ, will take your steak game to a whole new level. It’s a flavor explosion that’ll leave you craving more. Picture this: rich, creamy butter infused with roasted garlic goodness, balanced with aromatic herbs and a peppery kick. It’s a match made in culinary heaven!

Now, don’t be intimidated by the idea of making Bone Marrow Butter. It’s easier than you think! Just combine softened butter with some live fire roasted bone marrow, roasted garlic, and a sprinkle of magic. This butter is so versatile, you can slather it on crusty bread, add it to soups or stews, or simply enjoy it on its own.

Garlic, almond oil

Let’s talk bones, shall we? When it comes to Bone Marrow, the femur bone of a cow is your best bet. Sure, it may not be readily available at your local grocery store, but fear not! Seek out a reliable meat market that carries these prized bones. And be sure to arrive early because they do all their cutting in the mornings.

Now, onto the herbs that will perfectly complement the rich beefy flavor of the marrow. I opted for a tantalizing combination of rosemary, oregano, garlic, salt, and pepper. But you know what would truly take this dish to new heights? A fine red wine that harmonizes with the robustness of a Porterhouse steak. Think savory, sweet, and sour notes dancing on your taste buds. Talk about a culinary adventure!

chopping shallots


Bone Marrow Bones: These prized bones, specifically the femur bone of a cow, are the perfect addition to this recipe, delivering a luscious and beefy flavor that will have your taste buds doing a happy dance; they’re like the rockstars of the bone world, providing the indulgent essence that takes this butter to the next level!

Roasted Garlic: Ah, roasted garlic, the aromatic superstar that adds a deep, rich flavor and a touch of nuttiness to our Bone Marrow Butter; it’s like the James Bond of ingredients, suave and irresistible, bringing a sophisticated charm that perfectly complements the savory notes of the butter.

Rosemary: Picture this, my friends: fragrant rosemary, like a botanical maestro, lending its earthy and piney essence to the Bone Marrow Butter, creating a symphony of flavors that will transport you to a cozy cabin in the woods, where culinary dreams come true; it’s like a little sprig of culinary magic that adds a touch of elegance to this already mouthwatering creation.


Grilled Asparagus Spears: These verdant beauties, kissed by the flames of the grill, are the perfect partners for Smoked Bone Marrow Butter; their smoky char and tender crunch create a harmonious dance with the butter’s richness, as if they were performing a tantalizing tango on your taste buds.

Parmesan Truffle Fries: Indulge your senses with these golden wonders, tossed in truffle oil and showered with grated Parmesan; they’re like the divas of the side dish world, delivering a luxurious combination of earthy truffle and savory cheese that complements the velvety decadence of the bone marrow butter.

Whiskey-Glazed Sweet Potatoes: Prepare yourself for a flavor extravaganza as caramelized sweet potatoes, drenched in a whiskey-infused glaze, create a sweet and smoky symphony with the smoked bone marrow butter; it’s like a boozy bonfire of flavors, where the sweetness of the potatoes meets the rich umami of the butter for an unforgettable culinary experience.

making bone marrow butter


How do I smoke bone marrow for the butter? Step into the smoky realm of flavor by slow-smoking bone marrow on a live fire grill, infusing it with a kiss of aromatic wood smoke; it’s like giving those marrow bones a mini-vacation in flavor paradise before they blend harmoniously with the butter.

What’s the best way to soften the butter? Ah, the softening ritual! Leave that butter on the countertop, let it bask in the room’s gentle warmth, until it reaches that perfect state of spreadable bliss; just like you, it needs a little time to relax before it can fully embrace the bone marrow.

Can I use other herbs instead of rosemary in the butter? Absolutely! Get creative and explore the herbaceous wonders of the world; try thyme, sage, or even a hint of cilantro for a twist that’ll make your taste buds dance a lively jig.

Can I use bone marrow butter in other dishes, besides steak? Absolutely! This versatile butter is like a culinary chameleon, ready to enhance soups, stews, or even slathered on a juicy burger; it’s like the secret ingredient that turns every dish into a flavor fiesta.

How long can I store bone marrow butter? Patience, my hungry comrades! Once crafted, keep it in an airtight container in the refrigerator for up to a week. Let’s be honest though, it’s so delicious it’ll probably disappear faster than a juicy steak at a barbecue.

smoked bone marrow butter


Craft Beer Pairings:

Hoppy Trails IPA: This bold IPA, with its piney and citrusy hops, takes you on a flavor expedition alongside the smoked bone marrow butter; it’s like hiking through a hoppy forest, discovering new layers of taste at every turn.

Smoked Porter: Embrace the smoky symphony with a robust and malty smoked porter; this dark elixir, reminiscent of a campfire in a glass, harmonizes beautifully with the rich umami of the bone marrow butter, creating a match made in brew heaven.

Cocktail Pairings:

The Bonfire Old Fashioned: Set your taste buds ablaze with this fiery concoction of smoked bourbon, aromatic bitters, and a touch of maple syrup. This cocktail is like sipping a campfire in a glass while the bone marrow butter adds a luxurious touch, creating a smoky-sweet sensation.

Umami Martini: Shake things up with a blend of gin, dry vermouth, and a splash of Worcestershire sauce. Then, garnish with a skewered olive and a roasted garlic clove to complement the savory notes of the bone marrow butter.

Wine Pairings:

Syrah/Shiraz: Unleash the boldness with a glass of Syrah or Shiraz. Its dark fruit flavors and hints of black pepper dance harmoniously with the richness of the bone marrow butter.

Malbec: Let the smooth and velvety character of a Malbec wrap around the bone marrow butter. With its dark fruit notes and a touch of smokiness, it’s like a passionate tango between the wine and butter.

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Smoked Bone Marrow Butter

Unleash your inner grill master and embark on a flavor-filled adventure with the enchanting magic of Smoked Bone Marrow Butter. Get sizzling!
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, BBQ, Outdoor, smoked, Southern
Keyword: beef, beef marrow, bone marrow, bone marrow butter, butter, porterhouse, smoked beef
Servings: 6 1/2" pats of butter
Calories: 200kcal
Author: Aaron Riley


  • Smoker
  • Mixing bowl
  • Food processor
  • Plastic wrap
  • Knife


  • 2 bone marrow bones cut in half lengthwise once cut, you should have 4 halves
  • 1 cup unsalted butter
  • 3-4 cloves roasted garlic
  • 2 tbsp Italian parsley
  • 1 tsp shallots chopped
  • 1 tsp rosemary chopped
  • Zest and juice of ½ lemon
  • Salt, Pepper and Red Chili Flake to taste


  • Thoroughly rinse bones to remove any debris and then pat the bones dry. Soak in water and white vinegar for 4 hours, up to overnight to purge any undesireables in the marrow.
  • Apply your binder. I used almond oil but olive oil works as well.
  • Season bones with pepper, salt then garlic powder and let them rest for 10 minutes.
  • While bones are resting fire up your pit. I used my Primo XL set up for an indirect cook, with a temperature of 400-425 F. Place Bones on a rack, close lid and let smoke roll for 15-20 minutes. Once marrow is bubbling and pulling back from bone walls, remove from the pit and let cool until they are able to be handled.
  • Scoop out marrow into the food processor, add all remaining ingredients and blend until smooth.
  • Spoon mixture onto plastic wrap and roll up into a tight roll. Place in the refrigerator until firm.
  • Slice off a medallion and add to resting porterhouse, if necessary hit with a torch to melt over your succulent hunk of meat and enjoy!!


Calories: 200kcal
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About Chef David W. Olson
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”
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This Post Has One Comment

  1. Andrew Robinson

    Looks amazing going to try this in the next couple of weeks


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