Bone Marrow Luge Recipe

Prepare a clean jar. Combine white wine vinegar, water, caster sugar, and salt in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat and stir in peppercorns and mustard seeds. Allow to cool 5 minutes.

Pack thinly sliced radishes into the jar, pour the warm pickling liquid over them ensuring they are submerged, close the jar and refrigerate for at least 30 minutes (best 2 hours) before serving.

Pat the pork skin very dry with paper towels. Rub the skin with baking powder and fine salt, making sure it gets into the scored lines.

Place skin-side up on a wire rack over a tray. Roast in a preheated oven at 220°C (425°F) for 35–45 minutes until blistered and crackling is crisp. If necessary, finish under the broiler for 2–4 minutes, watching carefully to avoid burning. Remove, cool slightly, then break into bite-sized shards.

Preheat oven to 150°C (300°F) or prepare a smoker to maintain that temperature. Season the chuck roast with coarse salt and black pepper and rub with olive oil.

Sear the roast in a hot skillet 2–3 minutes per side until browned. Transfer to a heavy ovenproof pot or Dutch oven. Add quartered onion, smashed garlic, beef stock, tomato paste, Worcestershire sauce, brown sugar, apple cider vinegar and liquid smoke (if using).

Cover and braise in the oven for 3–4 hours, or until meat pulls apart easily with forks. Alternatively, place in a smoker and smoke low and slow for 4–6 hours until tender and smoky.

Remove meat, reserve cooking juices. Shred the beef with two forks, skim fat from the juices, then return a few tablespoons of the strained juices to the shredded beef to keep it moist and saucy. Adjust seasoning to taste.

Soak split marrow bones in cold salted water for 2 hours, changing the water once, to draw out blood. Drain and pat dry thoroughly.

Preheat a smoker or grill to about 180–200°C (350–400°F). Place marrow bones cut-side up on a tray. Season marrow lightly with salt and pepper and dot with softened butter.

Smoke or grill the bones for 15–20 minutes until marrow is bubbling and just set but not collapsed. Meanwhile, in a small saucepan over low heat combine Jack Daniel's whiskey, brown sugar, smoked paprika and honey. Simmer gently 3–4 minutes until slightly syrupy and glossy (take care with alcohol — remove from heat if flames appear).

When marrow is cooked, brush the whiskey glaze over each bone generously and return to the grill for 1–2 minutes to set the glaze and add a light caramelization.

Assemble: place a marrow bone on each serving toast or on a board. Top some marrow with a spoonful of warm BBQ pulled beef, add a few pickled radish slices to cut the richness, and scatter pork crackling shards on top. Garnish with micro herbs and a squeeze of lemon if desired.

Arrange toasted sourdough or rye toasts alongside the bones for guests to spread marrow. Offer lemon wedges and extra pickled radish on the side. Serve immediately so marrow is warm and spreadable.