Smoked Meat

[Blarg]

It's this big gourmet favorite these days, but used to be common for people to eat in the old days. They chop or saw thick bones, like cow leg bones, up into chunks, so they're kind of like a doughut of bone around a hole of marrow. Then they roast the bones, I think, and may or may not do something to the marrow like spice it. I read chefs raving about it a good bit, but have never had it and don't know much about it.