It’s time to open your mind to the bourbon bone luge.
Inspired by cavemen, re-discovered in Portland, Oregon and perfected by Red’s True Barbecue, bone luging is the process of funnelling a shot of bourbon down the canoe of a smoked beef shin bone. Yes, you did read that. And yes, it will change your world for the better.
This is the holy grail of suppin’ bourbon.
The distinctive caramel and woody flavours of Wild Turkey 81 (Red’s perfect serve), slightly warmed by the heat of the bone, mix with the Umami-rich fatty morsels of the marrow to intensify each flavour. It is gratuitously next level.
We’ve given this latest US trend a heavenly low and slow twist, shredding 8-hr smoked Ox cheek over the marrow, with a sweet onion pickle and traditional tray-baked slice of cornbread to mop up stray juices.
The combination of smoky meat, sweet and acidic onion pickle, rich bone marrow, and the oaky bourbon will have your tastebuds turned up to 10.