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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-16-2012, 02:43 PM   #1
NCGuy68
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Default Smoked Watermelon Rines?

Hello Ya'll,

I know my question is really showing my Southern Redneck Roots but thats OK. As my Granddaddy said, "We may be Pour, but we proud".

There are lots of pickled, jellied, preservative rine recipes around but thats not what I'am lookin' for. I'am thinkin' actual Smoked rines. Maybe wrapped in bacon?..Or, Hog Fat-back..Or ?. Maybe Real low Temp of 200F or less? What about a Cold smoke? - I've never tried it.

Anyone ever tried this? If so, any suggestion, tips will be appreciated.
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Unread 05-16-2012, 02:46 PM   #2
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I was just thinking about making a watermelon rind BBQ sauce will let you know
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Unread 05-16-2012, 08:20 PM   #3
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Quote:
Originally Posted by BigBlock View Post
I was just thinking about making a watermelon rind BBQ sauce will let you know
Not a bad idea at all Bigblock... . Could be VERY interesting - Let us know what you come up with.

I scored a BIG Melon today for cheap. The rines usually go into the Compost Pile but there could be better uses.

Seeing that you're in Winston, us Southern Boys Do like a Cold Melon on occasion.
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Unread 05-16-2012, 08:26 PM   #4
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Originally Posted by NCGuy68 View Post
Not a bad idea at all Bigblock... . Could be VERY interesting - Let us know what you come up with.

I scored a BIG Melon today for cheap. The rines usually go into the Compost Pile but there could be better uses.

Seeing that you're in Winston, us Southern Boys Do like a Cold Melon on occasion.
Oops BB, My Bad. You're near the NC coast, but
Ya'll know what I'am saying. Let us know about your sause.
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Unread 05-16-2012, 09:49 PM   #5
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Quote:
Originally Posted by NCGuy68 View Post
Hello Ya'll,

I know my question is really showing my Southern Redneck Roots but thats OK. As my Granddaddy said, "We may be Pour, but we proud".

There are lots of pickled, jellied, preservative rine recipes around but thats not what I'am lookin' for. I'am thinkin' actual Smoked rines. Maybe wrapped in bacon?..Or, Hog Fat-back..Or ?. Maybe Real low Temp of 200F or less? What about a Cold smoke? - I've never tried it.

Anyone ever tried this? If so, any suggestion, tips will be appreciated.

My great grandmother used to make a marmalade from watermelon rinds and tomatoes. It was really good, haven't had it she passed away many years ago.

Sadly I could never find a recipe for it...
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Unread 05-17-2012, 06:16 AM   #6
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Originally Posted by IamMadMan View Post
My great grandmother used to make a marmalade from watermelon rinds and tomatoes. It was really good, haven't had it she passed away many years ago.

Sadly I could never find a recipe for it...
I feel your pain. It IS sad to think of the Great recipes that have been lost over time. That melon and 'mater mix sounds interesting.
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Unread 05-17-2012, 08:24 AM   #7
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Here is an old recipe in a newspaper artice from 1951 I found...

http://news.google.com/newspapers?ni...pg=7154,414432
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Unread 05-17-2012, 08:33 AM   #8
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I'll be watching this one as something on the smoker sounds interesting.My wife makes watermelon jam.
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Unread 05-17-2012, 11:49 AM   #9
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Here's a link for a BBQ sauce / marinade:

http://www.watermelonrind.com/old-so...de-recipe.html

The site has all sorts of recipes for using Watermelon rind
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Unread 05-17-2012, 12:06 PM   #10
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JUST FOUND THIS ONE
INGREDIENTS:

1 watermelon
1/4 cup apple cider vinegar
2 tablespoons dark brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/4 cup dark brown sugar
1/4 cup honey
1/4 cup port wine
1 or 2 teaspoons Liquid Smoke -- to taste (optional)
1/2 lemon, juiced (optional)*
1/2 teaspoon ground cinnamon
1 pinch nutmeg (optional)



DIRECTIONS:

Cut watermelon. Remove the red pulp. Discard seed. Place pulp in a large bowl or plastic bag. Cover or seal tightly and refrigerate for use in salad, dessert, etc. Cut remaining rind in blocks about 4 inches square, leaving the green rind intact.

Make sauces: Mix Initial Brushing Sauce: Combine1/4 cup Apple Cider Vinegar and 2 Tablespoons Dark Brown Sugar

Cook Barbecue Brushing Sauce: Place Catsup, Worcestershire Sauce, Soy Sauce, Dark Brown Sugar, Honey, Port Wine, Liquid Smoke, lemon juice, cinnamon and nutmeg in a 2 quart boiler. Stir well to combine. Heat to boil over medium heat. Reduce heat and cook slow until reduced and thickened. Turn heat off. Set aside.

Heat barbecue grill. Place rind pieces on grill away from direct heat with skin side down. Brush melon rind pieces several times with Initial Brushing Sauce (Vinegar mixture.) Heat rind a couple of minutes to allow to season. Now brush rind several times with the Barbecue Sauce. Allow to cook several minutes longer until hot through and fork tender. Do NOT overcook. Serve rind hot on plate with meat. Scoop white rind off green watermelon skin with a spoon to eat. Discard skin
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Unread 05-17-2012, 03:13 PM   #11
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Quote:
Originally Posted by pike51 View Post
Here is an old recipe in a newspaper artice from 1951 I found...

http://news.google.com/newspapers?ni...pg=7154,414432
Good one pike, and from the year I was born - Thanks.
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