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Watermelon Steak-Who's First?
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I'd try it out, based upon a dish I only stumbled on in recent years:
BBQ watermelon rind
It's guuuuddddd!
Like any food, there's endless ways to make it, an make it yer own, so I provided a startin place to explore.
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Club Member
- Jul 2016
- 3409
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Maybe late in the summer on a day I was fresh out of any protein whatsoever, and ripe watermelons all over the place... if I had had way too many beers, then maybe I would try this. I just enjoy regular ol' watermelon too much to do all that to it. I mean, what if I did all that work, hated it, and was still craving watermelon?
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I cut up watermelon rinds into Rib sized portions, use my favorite rub(s), purchased, or homemade, smoke em til probe tender/have some external caramelization.
Very low/slow,watch em closely...they'll soak up an Imperial Buttload of smoke, due to their porosity, an moisture content, an will become mush rather quickly, without supervision.
If/when this happens, as with all other food-related miscalculations, take to yer compost pile, an start again, another time. Leastwise, that's what we do here at th Lab.
Many receipts I researched called fer dousin em/simmerin/etc. in BBQ sauce; knock yerselves out, experiment, make it yer own. Post yer spins, I'm here to learn, until I pull th dirt all up over my face.
Bein th Bonehead I am, I only serve sauce on th side, as with all of my other BBQ. If folks wanna drown their product, so be it. I put alla my eggs in one basket, most times, tryin to git so much flavour/complexity/layers/nuances into my product(s) that they can be appreciated on their own merit(s).
One can also, variously, cut into cubes, serve with a toothpick, as a 'horse diver', or slightly larger cubes, put on yer new favourite kebabs...
Extry Bonus Tip: ya can sure enough marinade em, some; be subtle/restrained, don't git heavy-handed, cause they'll soak stuff upLast edited by Mr. Bones; August 2, 2018, 08:40 AM.
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
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