Watermelon! Will it BBQ?
Will it BBQ? Watermelon!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Watermelon and letting you know if it will BBQ or not!!
InstructionsCut your watermelon into slices and turn your grill up to 450-475° and grill for about 6 minutes a side. You can season before or after grilling but we chose to season it after.
So, Will it BBQ?
Absolutely this will BBQ! It was a very interesting texture and taste. Normally Watermelon is associated with a cold sensation so having the same texture but a warm sensation was interesting but very good! The best of the seasonings we used was the Balsamic Herb Jam, the balsamic taste complemented the watermelon very well.
Shop Walton’s for KC Bold and Spicy
Shop Walton’s for Balsamic Herb Jam
Shop Walton’s for Wild Game Seasoning
Broil King Grills
Jams and Spreads
I’ll have to give the balsamic g&h jam a try, but I think there are a bunch of other interesting options… you could try something much more “traditional” like nutmeg or cinnamon… or stretch the possibilities with a lil cumin… BUT… I’m more curious to just try a lil naked smoked watermelon…
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?