Bone Marrow Garlic Bread

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Next-Level Garlic Bread That'll Disappear Fast

Regular garlic bread is good. Bone marrow garlic bread is unforgettable. Smoked bone marrow and roasted garlic get mashed into butter, spread on crusty bread, and finished hot until golden and crispy. It's rich, smoky, indulgent, and the kind of thing people will talk about long after the meal is over.

This is what you make when you want to impress—or when you just want the best garlic bread you've ever tasted. The Gravity XT handles the smoking and finishing with ease, delivering layers of flavor that standard ovens can't touch.

Master It with the Gravity XT

The Gravity Series XT Digital Charcoal Smoker Grill makes this recipe seamless. Start at 225°F to smoke the bone marrow and garlic with oak or pecan, then crank it to 400°F to finish the bread with a crispy, golden top. The GravityFed™ charcoal hopper and DigitalFan™ control handle the temperature transitions automatically while the charcoal grill adds authentic smoke depth you won't get from gas or electric smokers.

This smoker grill combo gives you the versatility to smoke, roast, and finish all in one cook.

Danny Dobrzenski

Bone Marrow Garlic Bread

Serves: 12 people
Cook Time: 30 - 60 min
Skill:
Intermediate
Bone Marrow Garlic Bread

Ingredients

  • Main

Instructions

  1. 01

    Preheat your grill: Set your Masterbuilt to 225°F. Add oak or pecan wood chips or chunks for smoke.

  2. 02

    Prep the garlic and marrow bones: Slice the top ¼ inch off the head of garlic to expose the cloves. Drizzle with olive oil. Place the cross-cut marrow bones on a baking sheet, cut-side up. Place the garlic head on the same sheet.

  3. 03

    Smoke the marrow and garlic: Place the baking sheet on the smoker grill and smoke at 225°F for 30-35 minutes. The marrow should be soft and starting to render, and the garlic cloves should be golden and tender.

  4. 04

    Wrap and increase heat: Remove the garlic from the grill and wrap tightly in aluminum foil. Increase the grill temperature to 400°F. Leave the marrow bones in while the temperature rises, or remove if they're fully roasted.

  5. 05

    Cool slightly: Remove the marrow bones and wrapped garlic from the grill. Let cool for 5-10 minutes until they're easy to handle.

  6. 06

    Make the garlic-marrow butter: Squeeze the roasted garlic cloves out of their skins into a mixing bowl. Use a spoon to scoop the bone marrow out of the bones and add it to the bowl. Add the softened butter, salt, and black pepper. Mash everything together with a fork until smooth and fully combined.

  7. 07

    Prep the bread: Slice the crusty bread into thick pieces (about 1-inch slices). Spread the garlic-marrow butter mixture generously on each slice. Sprinkle liberally with grated Parmesan cheese and chopped fresh parsley.

  8. 08

    Wrap and warm: Arrange the buttered bread slices on a sheet of aluminum foil in a single layer (or stack if needed). Wrap the foil tightly around the bread to create a pouch. Place the foil-wrapped bread on the grill at 400°F for 10-12 minutes to warm through and melt the butter.

  9. 09

    Broil to finish: Carefully open the foil pouch to expose the bread. Leave on the grill or transfer to an oven broiler set to high. Broil for 2-3 minutes, watching closely, until the tops are golden and the Parmesan is crispy. Remove immediately if starting to burn.

  10. 10

    Serve hot: Transfer the bread to a serving platter and serve immediately while hot and crispy.

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