Bone Marrow Wagyu NY Strip 🥩 Full recipe: Set up grill for 250F indirect and place marrow bones on, seasoned with kosher salt. After 20 minutes, add in your NY Strip or ribeye seasoned with kosher salt and pepper until it hits internal of 108 (will rise to 115 during rest), roughly 20 more minutes and remove steak from grill. Turn up the heat to 350-400 to get color and sizzle on the marrow bones (5-10 more minutes). Rip the grill as hot as it will get and sear steak for 60-90 seconds/side. Sauce: in a bowl, mix the bone marrow, 1/4 cup of chopped parsley, 1 chopped clove of garlic, 1/2 shallot, kosher salt, fresh pepper and a few glugs of good quality olive oil and pour over sliced steak. Enjoy!
I haven’t. Sometimes I’ll rub with beef tallow for a better crust but haven’t messed around with different solid surface areas. I like the juices and fat dripping onto the coals and smoking back up into the meat. I find it gives a really nice flavor to the steak. You sear on those? You recommend?
@@embersonlybbq1 thanks! I might live close to you. I’m in keystone. I have not been to wild fork. Gotta try that. Just passed by this afternoon after Costco.
Can it be done all in one time? Meaning without carving first and second time? I would like to put it in the Kamado and take it out when it’s all done if possible 😬
Yeah, I’m sure you could. If that was the case I would make the initial slices of raw meat smaller in diameter so it cooks more evenly. But it’d be fine even if you didn’t. Just make sure to crisp up under hot broiler for a few minutes until sizzling to get the pork belly to the perfect texture.
Are these regular pizza stones or special for a Kamado? I just purchased the Big Joe yesterday and it’s on its way. I can’t wait to get and start using it.
@@embersonlybbq1 do you have a link to the gloves I should get for handling food? I ordered the heat resistant ones from Kamado but I’ve see many videos using some black latex looking ones on top of white fabric gloves. I don’t know where to buy those.
It doesn’t let me link but it you search white cotton bbq glove liners and black nitrile food gloves, you’re good to go! Just put the black gloves over the white gloves and you’re good. Can throw the black ones away after each use. Keep the white ones, they’ll stay clean.
Getting ready for my first cook ever on my brand new KJ classic and I am going to follow your method from this video. Probably two silly questions here, but do I need to add more wood during the 3 hour smoke period, or will the initial 2 or 3 chunks placed at the start be enough? And since I am smoking 2 racks, will I need to lengthen the total cool time? Thanks!
No silly questions! No need to add more wood, you’ll get great smoke from those chunks and same time for 1 rack of 4. Good luck! Let me know how they turn out.
Man, the ribs were fantastic! Best I've ever made and the family loved them too. If anything, they were a bit too tender/falling off the bone for my taste. If I eliminate the apple cider, I assume I'll still get the flavor and tenderness, but just slightly firmer meat? I like to be able to tug a little bit off the bone, myself. But other than that, this recipe is simple, easy and produces great results. Thanks for posting!
@stevenjohnson2723 so happy to hear that! Yes, if you want more bite to them, swap apple juice for apple cider vinegar as the protein will break down less and you can take some time off any step. Start with 30 min reduction at a time until you get to texture you want. I love ribs on the KJ, crazy delicious!
Thanks for the kind words! Let me know if you have any questions about the grill, happy to answer them for you. I learned a ton from RU-vid when I first got mine.
