croadie Posted January 11, 2016 Report Posted January 11, 2016 We grill them chopped in biggish chunks and throw it in a salad with chilli, grilled limes, coriander and grilled tomato's....
ckreef Posted January 11, 2016 Report Posted January 11, 2016 (edited) Watermelon Margarita made with grilled Watermelon, Jalapeño infused Tequila, rimmed with smoked salt and garnished with a slice of lime and Jalapeño. Served with grilled Watermelon wedges. We are a full service Bistro - LOL Ahhh summer can't get here soon enough. Charles - Prometheus 16.5", Cassiopeia 19" TT Edited January 11, 2016 by ckreef
MacKenzie Posted January 12, 2016 Report Posted January 12, 2016 I could drink that and be very happy.:)
PRippley Posted January 12, 2016 Report Posted January 12, 2016 Oh man, watermelon is my favorite fruit! Gotta try me those margaritas! Thanks again ckreef, you never cease to amaze!
ckreef Posted January 12, 2016 Report Posted January 12, 2016 TY everyone - the Watermelon Margarita was an interesting drink for sure. I was a little disappointed in the Watermelon itself. When I cut it open it had a huge rind. At that point I was committed to this endeavor so I made the best of it. If I ever grill Watermelon again I will have a seriously raging bed of coals. Would work a little better then the hot bed of coals I used. Charles - Prometheus 16.5", Cassiopeia 19" TT
DennisLinkletter Posted January 13, 2016 Report Posted January 13, 2016 Love that too.. How much smokiness did the salt pick up?
ckreef Posted January 13, 2016 Report Posted January 13, 2016 Love that too.. How much smokiness did the salt pick up?The salt picked up a bit of smoke. I now know (after talking to others) how to smoke salt even better. With salt you really need a low temp and thick billowing white smoke for 2-4 hours. Sort of counter intuitive to what we normally do but salt works a bit different and doesn't get rancid with thick smoke. The darker the salt gets the smokier it is. That batch was only light brown. A nice dark brown would be better. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted January 14, 2016 Report Posted January 14, 2016 I have a couple of manufactured smoked salts - one of them is quite dark and very smoky. http://www.saltworks.us/bonfire-smoked-sea-salt.html#.Vpb5uBUrKM8
ckreef Posted January 14, 2016 Report Posted January 14, 2016 I have a couple of manufactured smoked salts - one of them is quite dark and very smoky. http://www.saltworks.us/bonfire-smoked-sea-salt.html#.Vpb5uBUrKM8 Next time make it yourself. Sea salt spread thin in a pan. Try for 200* and a lot of smoke. Stir occasionally and 2-4 hours later your done. I did mine on an Akorn, should be much easier to maintain a lower temp on a KK. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted January 14, 2016 Report Posted January 14, 2016 Thanks for the tip, Charles. The salt was a gift, but sounds like a no-brainer to make it. I've done cold smoked almonds, cheese, and even smoked barley malt to make beer.
Rak Posted January 14, 2016 Report Posted January 14, 2016 Thanks for the tip, Charles. The salt was a gift, but sounds like a no-brainer to make it. I've done cold smoked almonds, cheese, and even smoked barley malt to make beer. Smoked barley malt? I bet that beer was fantastic!!
tony b Posted January 14, 2016 Report Posted January 14, 2016 The style is called Rauchbier (yes, it's German). The trick is to get smoky flavor but not to the point where you think you're drinking a campfire! Trust me, I've had some that smoky - not good at all!! I smoked my malt back in the day when it was a bit harder to find. Now, most brewing supply shops carry it.
