Barbecued Watermelon Rind With Sauces

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.

* Could use 1/2 cup Pineapple Juice (small can). If you would like to serve this with Barbecued Pineapple Slices, use juice from pineapple slices can.

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