A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Barbecued Watermelon Rind With Sauces
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- #3190
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 teaspoon 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 a salad, dessert, and so on.
Cut remaining rind in blocks about 4 inches square, leaving the green rind intact.
Combine apple cider vinegar and 2 Tbs. dark brown sugar.
Place ketchup, Worcestershire sauce, soy sauce, remaining 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 vinegar mixture. Heat rind a couple of minutes to allow to season.
Now brush rind several times with the other sauce. Allow to cook several minutes longer until hot throughout 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.
added by
ssmnita
recipe tips
Choose a ripe watermelon for the best flavor and texture in the rind.
Brush the rind with the sauces generously to make sure it is well seasoned.
Adjust the sweetness and acidity of the sauces to taste.
Grill the watermelon rind over medium heat to prevent burning.
Try different spices in the sauce, such as paprika or cayenne pepper.
Try marinating the watermelon rind in the sauce for extra flavor before grilling.
Leftovers can be chopped and added to salads or used in stir-fries.
common recipe questions
Can I substitute white sugar for brown sugar in the sauce?
You can substitute white sugar for brown sugar, but it will alter the flavor slightly since brown sugar has a hint of molasses.
What can I use instead of port wine?
If you don't have port wine, you can substitute it with red wine or even apple cider for a different flavor.
How do I know when the watermelon rind cooked?
You can test the tenderness of the watermelon rind by inserting a fork into it. If it goes in easily, it is fork-tender.
Can I skip the Liquid Smoke in the sauce?
You can skip the Liquid Smoke if you prefer not to use it. It adds a smoky flavor, but the dish will still taste good without it.
Can I make the sauces ahead of time?
You can prepare the sauces ahead of time and store them in the refrigerator until ready to use. Just reheat them before brushing them on the grilled watermelon rind.
How long will the sauces keep in the refrigerator?
The sauces can be kept in an airtight container in the refrigerator for up to one week. Make sure to give them a stir before reheating and using them.
Can I freeze Barbecued Watermelon Rind?
It is not recommended to freeze the dish as the texture of the watermelon rind may become mushy when thawed.
nutrition data
379 calories, 3 grams fat, 88 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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