Watermelon Barbecue Sauce Food

WATERMELON BARBECUE SAUCE

Steps:

• Cut the melon into pieces and place in a saucepan.
• Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2−3 hours).
• Stir it occasionally. Add remaining ingredients.
• Simmer uncovered over low heat for 2 hours.
• Allow to cool to room temperature before using.

SWEET AND TANGY WATERMELON BBQ SAUCE RECIPE

Steps:

• Gather the ingredients.
• Stir watermelon juice, balsamic vinegar , brown sugar, soy sauce, oil, Dijon mustard , garlic , and pepper flakes together.
• Pour enough sauce over your vegetables, chicken, pork, fish or shellfish to marinate reserving some for basting or dipping later. Cover and refrigerate several hours or overnight.

ADULT WATERMELON FOR BBQ'S

Steps:

• Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
• Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.

WATERMELON BBQ SAUCE AND PICKLED WATERMELON RINDS

Steps:

• Use a Y-shaped peeler to remove the outer green part of the watermelon. Scoop out the pink flesh and place in a blender (you should have about 1 pound 2 ounces); set the rind aside.
• Blend the watermelon flesh in a blender until it becomes juice. Pour through a fine-mesh sieve into a medium saucepan. (The amount of juice you have will vary depending on the watermelon.) You will need 2 cups of juice in the saucepan; transfer any excess to an airtight container and refrigerate for up to 1 week and save for another use.
• Add the ketchup, Dijon, Worcestershire, molasses, coriander, garlic powder, onion powder, 1/4 cup of the light brown sugar, 1/4 cup of the vinegar, juice of 1 lime and a generous amount of freshly ground black pepper to the saucepan and whisk until smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and reduced by a quarter, about 20 minutes.
• Meanwhile, combine the salt, lime zest, juice of the remaining lime, and the remaining 1/4 cup each light brown sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring once or twice, until the sugar has dissolved, about 5 minutes. Remove from the heat.
• Cut the rind into 2-by-1/4-inch sticks; transfer to the small saucepan with the brine and stir to combine. Add the ice cubes (and stir until the ice has melted. Let sit for 5 minutes to quickly pickle. Drain the pickled rinds and transfer to a serving bowl.

WATERMELON BARBECUE SAUCE

Steps:

• Place the watermelon in a pot and cook it over medium heat until the melon is the consistency of applesauce. (about 2 hours).
• Add remaining ingredients.
• Simmer uncovered over low heat for 2 hours.
• Allow to cool to room temperature before using.