Smoking Cashews and Beef Bone Marrow


  • Walton's Employee

    Bone Marrow Video

    Weekly Blog Post - Smoking Cashews and Beef Bone Marrow

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Will it BBQ? Bone Marrow - We took some beef bones and put them in our Grill/Smoker combo for 15 or os minutes at high heat. We then removed the marrow from the bone, chilled that added our favorite seasonings and whipped it up into a buttery spread. We then put them on some bread, it was better than any butter I’ve ever had!

    Will it BBQ? Cashew Nuts - We cold smoked some cashews with a few different seasoning shakers. Since Cashews are nice and creamy we decided to cold smoke them to not lose any of that creaminess. The video should be coming out shortly!

    What Projects are we looking ahead at?

    Bone Marrow Burgers. This started from the the meatgistics user @Denny when he asked what a good ratio of bone marrow would be to use when making burgers. We made a few different burgers with a some different ratios and picked our favorite.

    What’s on our Mind?

    I love cooking chicken in my crock pot at home but it can sometimes dry it out. This weekend I used the General Tso Marinade and cooked my chicken up to 180° to make it easier to shred but that also dried it out. Well I saved the juice that was left over in the pot, added a little bit of cornstarch to it in a pan and cooked it down and now I have a delicious easy General Tso Sauce to add to the shredded chicken. Delicious and easy!

    New Products

    Broil King Baron S590

    Baron S590

    Weston #32 Butcher Series Grinder

    #32 Butcher Series Grinder

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  • @medeling32 What @Boudreaux said is perfectly fine. You could make it with anything you want, 100% beef, 100% pork will work too! The biggest thing to know if you are going lower than 20-30% pork is that the texture will be a little different than you might be used to. Pork fat has a creaminess to it that beef fat just does not have, this is why it generally makes the best Sausage and Snack Sticks.

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