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Ref; Smoked Watermelon.. Ham?

Discussion in 'Fruit, Nuts & Vegetables' started by TomKnollRFV, Aug 6, 2018.

  1. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

  2. Jeff Wright

    Jeff Wright Smoking Fanatic SMF Premier Member

    Oh my! Can't wait to see where this leads.
     
  3. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I just want to figure out exactly what to do to try it at home! I like grilled Watermelon so this has to be better!
     
  4. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I saw that video and have been waiting to see it show up here. Go for it!
     
  5. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Wow. Very interesting
    Hard to believe it's brined seems like it wouldn't absorb more liquid
     
    Binford 6100 likes this.
  6. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    OK.. we need a SMF member review of an actual taste test ... Anybody in the neighborhood ??
     
  7. A Daily Mail article says,
    "The innovative dish involves the restaurant smoking the fruit twice before soaking it in a brine similar to one that would be used for meat....
    ...Juicy: The watermelon is smoked twice for eight hours before being placed in a brine for four days, which gives it a meaty flavor on the outside....
    ...

    To create the juicy 'ham', the eatery smokes the watermelon for eight hours, and then places it in a brine made of salt, ash, and spices for four days.

    But that's not all.

    The watermelon is then smoked for another eight hours before it is placed in a pan with rosemary and the 'meaty' juices to solidify the taste...."

    http://www.dailymail.co.uk/femail/f...-Eatery-introduces-smoked-ham-watermelon.html

    (Underline mine)

    Edit: I'm reading it again and I'm confused by the wording in article. At first, it looks like they brine it then smoke it twice... but, when you read further down it seems to say they smoke it, then brine it four days, then smoke it again, then put it in the oven.
     
    Last edited: Aug 6, 2018
  8. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Brine made with ash. Huh. Interesting.
     
  9. It is. Wonder what the purpose is. Flavor or preservative or texture or a combination? They cut it in thick chunks in the video, thicker than we'd usually slice a ham, which makes me think it can't handle being cut thinner. Looks like it's still soft and might be prone to collapsing or falling apart if cut too thin. Also looks like the texture has changed and looks a little like it's jellied.
     
    73saint likes this.
  10. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Give me the ratios and you can bet I'll try it!

    **Or we convince Kris to try. She might be in watermelon country.. LOL**
     
  11. Na...na...na...no...lol... this is your hamelon... I'm perfectly happy to support your efforts. Plus, you just got that shiny new meat curing fridge... perfect size for brining the hamelon.
     
  12. MeatSkull

    MeatSkull Meat Mopper

    :eek::rolleyes:o_O:confused:
     
  13. This may give a little more on-site to how he does it
     
  14. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    It's full already for the most part with buckboard bacon and random stuff. I also have no idea what the ratios would be for this, so I hope some one figures it out. I mean you are right in that I'll do it :p
     
  15. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I'd try it, not sure I'd try to make it though.
     
  16. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I figured it's a mind screw for sure. It looks like Ham..but it'll taste like dessert.
     
  17. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Thanks! Huh I honestly thought they put a dry rub on it to get the bark on it..
     
  18. haddlebags

    haddlebags Newbie

    9E975B6F-A5B4-4A59-94E7-C324D81F5573.jpeg 55C6AEFF-B07A-4708-BFDA-552BBA9CF728.jpeg E418A7F6-B242-4516-AB15-C768AC15AE24.jpeg After reading this, I smoked a watermelon last weekend. 4 days in a coriander brine, 8 hours smoking, then roasting in its juice, as close as I could to the videos above. Final judgement: it’s weird, looks like vegan prime rib, smoky but has a weird combo of flavors. The texture changes from light crunch to gelatinous, reminescent of rare steak. The spicing was weird: I think it was too heavy with coriander, but I am not super familiar with coriander so I don’t know if it was the culprit for the weird flavor. No one ate more than a few bites, and I threw most of it away. Final score: 2/10, interesting experiment, looked like a roast but was a fruit, would not do again.
     
    GATOR240, TomKnollRFV and 73saint like this.
  19. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I give you a 10/10 for effort! I've got a good friend trying it exactly as the recipe is given (w the ash brine). Will be interested to hear his opinion and compare to yours.
     
  20. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I'm honestly surprised some one here tried it! 10/10 for trying!

    I have now forgotten all the weird aspects of this dish, but I know the Ash had some thing to do with how it firmed up or some thing..

    I still like grilled Watermelon though!