Rowing the marrow boats out with the launch of the collaboration with BBQ Pit Boys range of seasonings which are ‘REAL GUUUD SEASONINGS’! Now you have to say that in a BBQ Pit Boys Texas accent and get those coals lit.
I’d kindly been given a marrow from a friend and had thought about stuffing it with minced beef and thought the Texas seasoning would be perfect for that.Marrows don’t have a lot of flavour so they need pimping up. It was a bit of a fridge/freezer raid but sometimes they are the tastiest dishes and this one was no exception!Here’s how I made them:
Big Texan Stuffed Marrows
Sue Stoneman
Rated 5.0 stars by 1 users
Category
Beef
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Rowing the marrow boats out with the launch of the collaboration with BBQ Pit Boys range of seasonings which are ‘REAL GUUUD SEASONINGS’! Now you have to say that in a BBQ Pit Boys Texas accent and get those coals lit.
I’d kindly been given a marrow from a friend and had thought about stuffing it with minced beef and thought the Texas seasoning would be perfect for that. Marrows don’t have a lot of flavour so they need pimping up. It was a bit of a fridge/freezer raid but sometimes they are the tastiest dishes and this one was no exception! Here’s how I made them:
I cooked this in my Kamado Joe Classic with a dual zone cooking area – direct grilling for searing the mixture and indirect to steam and cook the marrow.
1 . Slice the marrow in half lengthways and scoop out the fleshy seeds in the middle making a channel. This will hold the filling.
2. Wash and finely chop the celery sticks and carrots. Peel and finely dice the garlic cloves.
3. In a heavy pan saute the celery, carrots and minced beef in a little olive oil adding in about two tablespoons of BBQ Pit Boys Big Texan Rub. Cook for about five minutes then add in the diced garlic and cook for a further five minutes. Pour in the carton of passata and give it a good stir.
4. While the filling mixture is cooking, place the scooped out marrow in a large dish and add a little water. This will help the marrow to steam and soften. Place this on the indirect part of your bbq and close the lid. Remove the filling mixture if that is cooked – check with your Thermapen and set aside.
5. Once the marrow has softened slightly, fill them with the Texas mixture and cook for a further 20 minutes, making sure the filling has been brought back up to safe temperature. Sprinkle with grated cheese and add any leftover filling mixture into the pan to heat back up to serve with the marrow. Once the cheese has melted, remove the dish from the bbq, serve up and dive in. We ate this on its own but you could eat it with fries, potatoes, rice or a seasonal salad.
Recipe Note
Verdict on the seasoning: “It was real guuuuuuuud”. Tasty Texas Tukka for sure!
