Today we are making and eating smoked watermelon. Lots of requests for this video and quite frankly I was super curious as to what it tasted like. After it was all said and done there are a few things I would have done differently. The flavor was great and this would have been AMAZING had it been a piece of pork but as you will see in the video our thoughts on this interesting culinary invention.
Check out my kids’ reactions to this food at the end as well as mine and Cecelia’s.
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx...
If you would like to support our work visit us at Patreon: / 2guysandacooler
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com...
In the Original recipe I believe that Ducks Eatery used Salt, Oregano, Oak Ash, and Coriander but we though we would SPICE IT UP for our version!!!
Recipe for the cure/Brine: Basically, you can do what ever you want!!
Weigh the watermelon multiply the weight of the watermelon by each percentage..
2.5% salt
1.5% Brown Sugar
1% mustard Seed
.45% coriander Seed
.36% all spice
.36% ground ginger
3 bay leaves
5 cloves
4 juniper berries
2 cinnamon sticks
.45% pepper flakes
1 Tablespoon of oak ash (optional)
Peel the watermelon. Make the brine. After the brine cools place the watermelon in the brine for 3 days. Remove from the brine and wash off the spices. Place back in the fridge for 12 hours on a rack to dry. In a smoker with Applewood smoke, smoke on low heat 130-150 for 4 hours then raise the temp to 190 for another 4 hours. Remove from heat, score the top of the watermelon, and prepare watermelon gravy. In a cast iron skillet add your watermelon juice, balsamic vinegar, honey, olive oil, and 1 rosemary branch. Let cook till it starts reducing. Place your watermelon in the skillet and baste your sauce over it. Remove watermelon and add 2 tablespoons of flour to your skillet. Stir well to form a watermelon gravy. It should start to thicken up.
Serve and enjoy…
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera Ph Meter (PH60S-Z): amzn.to/3i7ixIr
Vitamix 750 Heratige Pro Model amzn.to/2PFXe1d
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
Chef's Knife Yaxell Gou 8inch amzn.to/2QqanwC
Wusthof Boning Knife amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
Anova Sous Vide (For home use): amzn.to/2wwG1PQ
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200 amzn.to/2wwKjqs
TaoTronics Humidifier amzn.to/2C0waYy
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: www.sausagemak...
Casings: www.sausagemak...
Cures and Binders: www.sausagemak...
Stuffers: www.sausagemak...
Grinders: www.sausagemak...
DIY Home Kits: www.sausagemak...
My Absolute favorite thermometers:
• Thermapen Mk4 - www.thermoworks...
• DOT Kitchen Temperature Reader - www.thermowork...
• Signals (4 Channel Temperature Probe) - www.thermowork...
• Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
• Pocket Temp/Humidity Meter: www.thermowork...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
28 авг 2024