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  1. #1
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    Smoked Watermelon

    https://www.mnn.com/lifestyle/arts-c...ham-viral-dish

    But watermelon? What mad genius thought covering this venerable summer fruit in spices and herbs and smoking it could possibly make any culinary sense at all?

  2. #2
    Senior Member RobertMcC's Avatar
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    Quote Originally Posted by SIR VEYOR View Post
    https://www.mnn.com/lifestyle/arts-c...ham-viral-dish

    But watermelon? What mad genius thought covering this venerable summer fruit in spices and herbs and smoking it could possibly make any culinary sense at all?
    Starts with a H and end with ipsters
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  3. #3
    The Gunsmithing Moderator blacksmithden's Avatar
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    I'll take the 14.5 lb smoked brisket I have on my pellet grill right now. 21 degrees (I'm guessing another 2 hours) to go.
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  4. The Following 4 Users Like This Post By blacksmithden

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  5. #4
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    As you might expect, the art of turning a watermelon into something resembling a holiday ham requires planning and patience. Horowitz personally brines his cut watermelons in a marinade of herbs, salt, and ash for four days and then, after drying for five hours, smokes them for eight hours. The process is so intensive that the restaurant can only afford to serve two per night at a cost of $75 each.

    Nonetheless, curious foodies are finding the bizarre dish surprisingly tasty. So much so, there's now a month-long waitlist for the dish.

    Jeremy Jacobowitz of The Brunch Boys summed it up in an Instagram post. "Your brain wants to think 'meaty' and you get that smokiness and the saltiness, but then you go through it and get that sweetness of the watermelon. I don't know how to process what I just ate, but it's delicious."

    Smoking cheeses and now this.

    I’m guessing it’ll get a field report from the US smoker boys on here soon. Like tailgating, they just operate at a whole nuther level than up north...

  6. #5
    Moderator kennymo's Avatar
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    Yeah....interesting, but I’m not about to trade in the pork loin I picked up for tomorrow. Smoked cheese kicks ass though. Especially Gouda.
    Cleverly disguised as a responsible adult.

  7. The Following User Liked This Post By kennymo

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  8. #6
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    Quote Originally Posted by kennymo View Post
    Yeah....interesting, but I’m not about to trade in the pork loin I picked up for tomorrow. Smoked cheese kicks ass though. Especially Gouda.
    Trade in? Hell no. I figured this was a way to grill the “salad” course.

    North thinks single item, South thinks entire meal and bragging rights

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