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…
@tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.