Special equipment: Kamoda-style grill; Tawa (thin nonstick griddle) 1/4-inch-thick cedar plank
Submerge the marrow in water and refrigerate overnight, changing the water 3 times over 12 hours. Drain well, and then push the marrow out of the bones using your finger. Submerge in clean water another 3 hours, and then drain well. Finely dice and transfer to a clean dry bowl.
Preheat the grill to 425 degrees F. Once hot, preheat the cedar plank on the grill.
Combine the buffalo meat with the marrow and then mix in the pepper. Form into 6 equal 1/2-inch-thick patties. Sprinkle with salt and cook on the cedar plank, with the grill covered, 22 minutes. Lightly drizzle the tomatoes with vegetable oil and roast alongside on the cedar plank.
Cut each mozzarella ball into 3 equal pieces and gently press into patty shapes. Place 1 piece on top of each patty, sprinkle with salt and cook until the cheese just begins to melt, 3 to 4 minutes.
Serve the burgers on the Tawa Biscuits on an unused wood service platter, each slathered with the buffalo mayonnaise and topped with a "cherry on top" (the tomatoes with a piece of vine still attached). Garnish with micro sprouts.
Preheat the grill to 425 degrees F.
Combine the flour, baking powder and salt in a bowl. Cut the butter into pea-size cubes and drop into the flour mixture, and then break into smaller pieces using your fingertips while combining with the dry ingredients. Pour in 3/4 cup of the milk and mix until the dough begins to come together.
Turn the dough out onto a lightly-floured work surface and quickly form into a ball. Roll out 1/2-inch thick using a rolling pin, and then cut out biscuits with a round 4 1/2-inch cutter and transfer to a baking sheet. Refrigerate 30 minutes.
Place the tawa on the rack furthest from the flame and preheat 5 minutes.
Brush the biscuits with the remaining 2 tablespoons milk and sprinkle with the cornmeal. Transfer the biscuits onto the tawa, leaving a little space in between each. Close the lid and cook until the biscuits puff and are fully cooked, 15 to 20 minutes. Transfer to a wire rack and serve warm.
Combine the mayonnaise, tomato juice and hot sauce and mix well. Season with salt and pepper.
To make the fresh tomato juice, thoroughly rinse tomatoes with cold water and then grate on a box grater into a bowl. Push the tomatoes through a strainer, making sure to leave behind any seeds or skin.
Recipe courtesy of Roger Mooking