Chef Big DA high-protein, decadently smoky appetizer featuring canoe-cut beef marrow bones topped with a vibrant, acidic herb gremolata.
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Preheat your offset smoker or pellet grill to 300°F (150°C) using oak or hickory wood for a clean, sophisticated smoke profile.
In a small bowl, combine the finely chopped parsley, minced garlic, lemon zest, and olive oil to create the gremolata. Set aside to let the flavors emulsify.
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