If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
4 bone marrow canoes, the cross-cut bones, not the bone marrow shafts
8 ounces unsalted butter, softened
1 head of garlic
Lemon zest
Kosher salt & coarse ground black pepper to taste
Olive oil
Directions
Cut the top off of the garlic head, place onto a grill-safe surface, and drizzle with olive oil.
Preheat your grill to 225° according to factory instructions, and place the garlic inside.
Cook for about 45 minutes, or until the garlic is golden brown and soft.
Remove, use, and store any leftovers in the fridge.
Soak the marrow bones in salted water for between 12 and 24 hours to remove any blood
Remove the butter from the fridge one hour before you start to soften it.
Set up your grill for indirect heat smoke roasting at approximately 300 F. Use a stronger tasting wood such as oak or hickory. And use a pan to catch the marrow bone drippings for adding back later.
Place the chopped shallots into a cooking dish with a knob of butter, ready for smoke roasting.
When the grill is up to temp, place the marrow bones on the grates over the drip pan, and the garlic cloves and the shallots alongside.
After 20 minutes, stir the shallots.
After 45 minutes, remove everything from the grill.
Scrape out the bone marrow canoes and allow it to cool for 20 minutes.
Purée the roasted garlic.
Add all the ingredients to a mixing bowl and combine thoroughly using either a fork or a whisk.
It’s now ready. You can use it right away, or form it into logs for storage and later use.
Forming Logs for Later Use
Roll out a 30 cm piece of cling film, then spoon the butter mix onto the cling film a few centimeters from the front edge.
Take the front edge of the cling film and wrap it tightly up over the butter mix.
Take each end of the cling film in your hands, and roll the butter in the cling film back and forth until you have formed a log shape.
Tie a knot in each end, making sure to squeeze out any air as you go before cutting off any excess.
You can now store the compound butter log for up to a week in the fridge, or freeze it for up to 6 months.
