I've never made beef marrow bones but will be picking some up tomorrow for NYE. I haven't seen the product and don't have any marrow spoons.
Should I ask the butcher to cut them laterally if they're long? Or Cut into 2 inch high cylinders and use a cocktail fork?
What's the best method of cooking and seasoning them? Heat and time?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)