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Unread 05-29-2011, 11:33 AM   #1
BBQ Grail
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Default Plank Grilling: Brie With Watermelon Rind Chutney

Last one! A week's worth of Plank Grilling posts is done. Had a great time learning some techniques and exploring a few new flavors.

Original Blog Post (with additional pictures and details)




Watermelon Rind that tasted good! Who would have thought that? Certainly not me. I was originally going to make a fresh peach chutney to go with this dish but it’s a little early to find peaches in the store. This led to a little searching through cookbooks and the internet. I came across a lot different chutney recipes and since I’d just finished cutting up a watermelon and had a bowl full of rinds I figured I’d give it a try. And I’m so glad I did.

This recipe is a little different from the previous plank grilling recipes in this series. Normally, you pre-heat the planks until they just start to smolder. With this one you heat the plank until it actually starts to burn. You want a nice dark char on the plank.

Once you’ve got the char, turn the heat down and put the brie on the plank. Close the lid and cook the brie for about 20 minutes or until it gets nice and soft.

Once the brie is soft, plate it and top with the chutney. Serve with grilled crostini.
What I found was that I didn’t really care for the brie by itself and the watermelon rind chutney was just okay. But it made for a fantastic flavor when combined. I really, really liked this appetizer and it will likely become a regular for our family get together.
Watermelon Rind Chutney

Ingredients:

  • 6 cups 1/2″ diced watermelon rind
  • 1½ cups cider vinegar
  • 1½ cups water
  • 2 cups sugar
  • ¼ cup fresh ginger, peeled and minced
  • 2 tbsps minced jalapeno, with or without seeds.
  • 1½ tbsps minced garlic
  • 1 tsp salt
  • ½ tsp crushed black peppercorns
Directions:

Remove the watermelon flesh from rind. Make sure you remove all the pink flesh from rind. With a sharp knife remove the green peel and discard. Cut the rind into 1/2 inch cubes.

In a 4-quart saucepan, combine rind, cider vinegar, water, sugar, ginger, cayenne peppers, garlic, salt and black pepper. Bring to a boil, and stir until sugar dissolves. Simmer 45–55 minutes or until rind is tender and translucent and liquid is syrupy.

Cool chutney and chill in airtight container for 1–3 days to allow flavors to mellow.

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Unread 05-29-2011, 12:03 PM   #2
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Looks tasty.I never made the chutney but I make a couple batches of watermelon rind pickles every year.They are great wrapped in bacon and grilled.
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Unread 05-30-2011, 09:03 AM   #3
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Beautiful pictures, nice work!
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Unread 05-30-2011, 10:26 AM   #4
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Wow that looks great. I will have to try it.
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Unread 05-30-2011, 10:40 AM   #5
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Well, I never would have thought of doing that!

WOW!

Cheers!

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