Smoked Bone Marrow: 3 Pairings

Table Mates by | Apr 2017 | Issue #123
Photos by Jack Sorokin

The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and chef Josiah McGaughey’s Southern roots. The streamlined menu utilizes the bountiful products of the Appalachian region and promotes honest food that lends itself to Burial’s innovative brews. To create the popular Smoked Bone Marrow dish, chef McGaughey cold smokes then roasts beef bones, resulting in a rich and buttery marrow with a mild, smoky flavor. A grilled baguette, shallot jam, and a parsley salad with finely sliced lemon rind and radishes accompany the marrow. This dish is all about decadence, but is balanced by the slight sweetness of red currants in the jam and the freshness of the salad. Shannon McGaughey, owner and general manager of Salt & Smoke, suggests three pairings.

Tin Cup Camp Stout | 5.6% ABV
Burial Beer Co.
This session Stout is robust, but also has a medium body that doesn’t overpower the flavor of the marrow. Brewed with Durham-based Counter Culture Coffee, there’s a nice toasted nuttiness that pairs well with the rustic, meaty flavors of roasted marrow bones.

1976 Imperial Saison| 8.0% ABV
Blackberry Farm Brewery
Brewed in Tennessee, this high-gravity Saison has a wonderful, effervescent zip that does a great job of cutting through the richness of this dish. Its mild fruitiness perfectly highlights the red currant in the shallot jam, bringing those brighter flavors to the fore.

Aecht Schlenkerla Helles Lagerbier | 4.3% ABV
Brauerei Heller-Trum
Fermented in the same copper kettles as the Bamberg brewery’s famed Rauchbier, this lager takes on a soft smokiness, matching the smoke we infuse into the marrow. At the same time, the finish is light and refreshing, allowing it to act as a bit of a palate cleanser between bites.

 

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