Smoked Watermelon "Ham" | Goal Post BBQ | It's Good...?

[Music] hey y'all welcome back to goal post barbecue and cooking remember if it's a goal post it's good i'm robert weathers and today here at our house here in southeastern virginia the dog is barking because we're going to do something that you might consider to be an abomination we're going to try something real weird uh i'm actually gonna do it tomorrow cook it tomorrow but we're gonna start it tonight my friends aren't you glad you subscribed to this channel because we are going to smoke a watermelon now i'm going to i'm planning on doing this at about 2 25 over the course of maybe six or eight hours tomorrow but tonight we're going to get this thing hold i'm going to cut the rind off of it uh and i'm gonna put it into a dry brine with some mccormick seasonings here now usually i'd go ahead and just put something together for myself but i decided i'd go with something that was pre-blended it's watermelon i knew i wanted something salty but something with a little sweet to help maybe caramelize it so we're gonna put this thing into the brine here tonight but that's gonna start by taking the rind off so y'all stick around we're gonna have a lot of fun with this one to prep the watermelon the first thing i did was to flatten the bottom so that i'd have some stability then i cut what would be the bottom of the watermelon itself so it would sit flat on the grill and then it just became a matter of getting the rest of the rind off and of course a little trimming here and there for shape that's all now that i've finished getting the rind off of the melon actually i'm going to cut a little bit more of this white off right here there we go it's not going to be perfect that's okay there we go don't fiddle too much i would recommend with getting the shape perfect i'm not really trying to do that you can see there's still some definite rigid sides here but now what i'm going to do is i'm going to go ahead and score this so i'm going to cut marks uh in parallel lines this way and then i'm going to turn it about 30 degrees or so and cut them the other way so this is going to give it a more of a ham appearance so we'll go ahead and i'm placing these about an inch or so apart sorry my hand my arm gets in the way it's a struggle in this little kitchen to there film go and then we'll just turn it like this this is the same method i use with my sourdough bread by the way and cut this way i'm trying to keep this at about no more than a half inch deep this hopefully will benefit us when it gets out onto the smoker by providing us with some crevices for our glaze to go which i'll talk about in the morning oops so these are really close here together but that's all right i guess on this side i'm just going to have close scores yeah very close all right well at least this side looks like looks like it has some nice scores on it next what we're going to do is we're going to take our seasoning what i'm using here tonight is smokehouse maple seasoning from mccormick grill mates like i said earlier i normally would put something together myself but i'm just looking to see how this might taste and i thought something salty and sweet would work with this with the strong smoke i'm going to apply to it so the number one ingredient in this is salt that's really what i was looking for and actually i haven't tasted this so i'm gonna go ahead and do that yeah i think that's gonna work okay with this so there's definitely an upfront of salt and some sweet on the back that maple flavor in there let's just get it on actually you know what we're gonna put a little worcestershire sauce on here i'd put it on with meat so i'm gonna put it on here so there you go everybody there's our binder and on we go not really a dry brine i guess but that's okay and there we have it she's uh seasoned up and it's going to go into the refrigerator hopefully some of that salt is going to draw out some of the water from around the edge here that's my hope at least and the circulation of the refrigerator will help wick that away with that i'm hoping that we can create maybe a little dryness around the edge of the melon here to help us create a smoke ring on it but it is about 8 30 p.m right now i'm not even gonna look at this until the morning so into the fridge it goes and we'll see y'all tomorrow good morning everybody welcome back uh we had a nice restful night here in the house and so did our little watermelon take a look at it so i don't know how much you can see i'll try and do some uh b-roll overlay here but there's a lot of water that's come out of this thing and uh you can see definitely these uh cross hatches that i've made here have really deepened and it kind of kind of looks like a ham so i'm happy with that i've got the coals warming up outside right now we're gonna let this thing roll at 2 25 probably for about six or seven maybe eight hours um and in that last hour we're gonna get a glaze on this bad boy that we're making out of some uh maple syrup candy here and we'll uh talk about that in just a little while but for right now we're gonna bring the grill up to temp get her out and get her smoking it is a really extremely humid day here in virginia y'all uh and i don't know if you can tell or not but it's actually drizzling a little bit as we're out here that's okay we're just gonna keep on keep on trucking with this thing the temperature of the grill right now is at about 270 that's higher than i wanted it but i'm okay with it to start out we'll just let it bring it down just so you know i am not using the water pan today which might mess with my temperatures a little bit i think but that's okay on the on the smoker today we're using royal oak charcoal briquettes which are my favorite um and then in addition to that i put in some hickory and some mesquite i'm interested to see how that mesquite's going to play with the sweetness of the watermelon so let's go ahead and get this thing on here and we'll start smoking here we are everybody let's open her up she's sitting at 272 right now according to my thermometer get all that smoke in there this mesquite and this hickory on here is going to be real strong there she is through the crate whoa smoke is strong in my eye dang so here she is we're gonna let her go for an hour before we come back and check on her again i'm really excited for this i hope that y'all are excited too it is 12 o'clock the price was right just finished up so i thought i'd come out and take a look and see how she's doing it is we're about an hour and 40 minutes or so in let's have a look oh oh man look at how weird it is uh y'all my wife is out here with me this is caitlin don't don't fiddle with it because it'll shake it can you see it okay you can see it's got the body oh is it yeah okay well maybe we will we will adjust it a little there we go not bad so you can see how deep those grooves are coming in before before my before my dear sweet wife says anything she doesn't like watermelon at all that looks so gross so i don't know if you can hear her but she's expressing her discontent look at that it is i mean that marcus setting sure is oh that smoke is definitely on there you can taste it oh my gosh that's so weird well we're gonna let it keep going the internal temperature of this thing right now is only about 75 degrees that started at about 35 i don't know really how far to cook it i know it should be hot and 75 is not going to cut it so it's only been an hour and a half like i said so we're going to keep this thing on here probably for another probably for another five hours or so and then we will be good to go so we're going to cover this back up here and let it smoke and we'll check in here probably in another hour hour and a half we're here at about the three and a half hour mark y'all uh it's 1 45 in the afternoon uh trash trucks are rolling through my neighborhood but uh i figured we'd get a look at this got some clouds rolling in looks like we might get a little bit of rain so we're gonna have to contend with that but not to worry we'll we'll stay the course but look at this girl here nice looking uh nice looking bar set get my glove on here so that i can oops walking get you a good look at her look at that almost a thing of beauty isn't it pick it up because you can get a better look wonderful i just the color on it is so surprising i'll make sure that you can see it there yeah oh my gosh this bark is set just wonderfully on it i love the way that it looks just it's gonna be a beautiful thing we're done with it who knows how it'll taste but it'll look great so what i'm gonna do now is i'm gonna uh head inside we're gonna make up a glaze that we're going to put on this uh in the last hour of cooking we still got a ways to go the interior temp on this right now is at about 1 30 it says 132 i'm just going to let it keep going until we get to uh until i think that we're satisfied with it um i'm taking this to a party later for people to try so i've got a lot of time like i said it's only about 1 50 1 45 right now so party's not until 7 o'clock lots of time in the meantime let's go make up that glaze back inside here let's get this glaze going i'm gonna turn on the heat to a medium low here just to start out just to get the pan warm the base of our glaze is going to be maple syrup this is run amok maple as you can see these are very fancy little syrups they come in different flavors and this one is aged in rum barrels i will leave a link in the description so that you can check them out for yourselves they're really yummy they're not overly sweet either so they're good for ice cream they're still good for things like pancakes and waffles if you want to add a kick in there and the only ingredients i'll show you the only ingredients the only ingredient is organic maple syrup aged in rum barrels so yummy all right so this is about two ounces so we're gonna pour this whole thing in here it's gonna take a second i've got some sugar that's crystallized in there i've had these for a little while there we go there we go and then some brown sugar i'm not sure how much i'm just gonna add it until i think that's probably good that's probably good what is that half a cup maybe get that in there get that going yeah already looks like a glaze doesn't it beautiful next we're going to add just a pinch of cinnamon maybe two pinches smells good give that a little bit of a great that's good needs a little uh needs a little twang a little variation there so i'm going to turn down this heat just a little bit here and we're going to add in just a little bit of balsamic vinegar just a splash there we'll see how this does in a moment oh i dropped fell on my foot oh it burns oh no oh yep that tastes like bourbon candy so that's that's finished y'all so we're just going to turn off the heat there and put this on the back burner with no heat on it and after uh after a while it's about three o'clock now so probably about five o'clock or so i'm going to go out there and apply it to our to our fake ham our our watermelon look at that yep beautiful we are at the six and a half hour mark uh and we almost made it without getting rained on but close only counts and horseshoes and hand grenades as they say but let's take a look at this ham yes sir that is good stuff the internal temperature right now is reading at 168. i'm happy with that now it's time for us to apply our glaze and let it sit for a little while all right so you can see i have moved the ham to the top grate here or our watermelon ham rather put it into a pan here so that it'll catch our nice glaze as we are applying look at this color y'all and this bark man that is a set bark right there so i'm really honestly happy and impressed with this so let's get this good stuff rolling i hope i have enough i don't know if i do if it rolls down the slide that's okay i think we'll be all right here i'm just i don't know how this is gonna taste but i am just super impressed with how this looks oh my gosh and look at that jiggle it's even got the jiggle y'all it's so funny oh well it is nothing if not a novelty that is for sure [Music] that's so funny i hope you all are enjoying this video i again i have no idea how this is going to taste but it sure does look the part doesn't it wonderful all right i'm going to let this glaze set on here for a little bit gonna come back out here probably and continue to baste it over the next hour or so and then this baby's gonna be finished and we'll be ready to take it to the party and give it a taste the rain is just now starting to pick up y'all as you can see it's coming in but i am pleased as punch with the way that this looks we're gonna take it in and we're gonna get it ready to transport we sure did get caught in the rain out there didn't we but uh i'll tell you what i got it done just in time before the rain really came in so i shut up the smoky mountain closed all the vents and it'll put itself out here in just a little while but look at this here look at that i am just pleased as punch with the way that this looks everybody i'm telling you uh i did not think that it was going to turn out looking this good uh we are going to do a taste test but i don't want to cut into this until we go to the party so uh that'll be at the end of this video here uh just a couple of things about this it was really easy to do i encourage you to do it i think really seriously the most difficult part of this was just getting the rind off the watermelon outside of that it was just like a regular old pork butt plainly i put a rub on it i put it out the smoker for for a while monitored the temperature and uh just so you know i pulled this off at 180. i did not do that for any specific reason except i thought it was finished of course with a pork shoulder i usually go until about 200 or somewhere around there but since this was not waiting to be tender 180 is is hot and it's ready to go there's still some heat coming off of it here this bark is just i'm just so happy with the way this bark looks and i don't know what this tastes like yet but i kind of have an idea and it really doesn't taste like watermelon so anyways uh i hope that you enjoyed this video i hope it was useful for you if you give this a try let me know how it turns out for you and let me know about your thoughts in general uh in regards to cooking up this watermelon well this watermelon ham as it were i'm super excited to continue on with this channel make sure you hit that subscribe button for more videos as i as i can make them for you and any comments or questions i'm more than happy to answer down in the comments section below thank you so much for watching this was super fun i hope you enjoyed it too and we'll see y'all next time oh i almost forgot uh remember if it's goal post it's good we'll see y'all next time all right here we are anymore though we're ready to cut into this thing wow you're gonna you're gonna record this while we're here that's right oh i guess i should have gotten a sharper knife the cooking channel you have all those nice knives there just i i forward the woost off instead of the butter robert is performance anxiety [Music] maybe he has a stage name we should ask him like what he's called [Music] oh my roberto oh man oh that is hilarious it looks like roast beef it's like it does look like roast beast i'm excited all right look at the texture it's not falling apart it totally looks like a bleeding armadillo cake all right are you saying rachel can breathe it looks it looks like if it weren't for the seeds i would think this was like a super rare like prime rib irene he's colorblind he's collecting his belongings he's never had this now that's not the thoughtfulness goes around that's really not very good but it's not god-awful there is definitely smoke on there although i'm sad to say there's not really much of a ring i thought there might be a little bit of a ring um but that bark is on there man that is bark uh it is i mean it doesn't taste like watermelon it does not at all like watermelon is one of my favorite things in the whole wide world and this tastes like something totally different um that is not good it tastes it really it like is it's kind of like it's kind of like it's almost like an eggplant you know it doesn't really taste like anything it's almost like an eggplant that is uh that is really sweet and that's kind of what it tastes like um and there's definitely smoke in there you know there's there's uh there's the uh the rub from earlier so there's some garlic and there's some other flavors in there but like is this something i would choose to eat probably not is this something that i think you should try yes for sure so uh just to show that i'm not that i'm not kidding i'll i'll take another one yeah um so what's the what's the catchphrase here the catchphrase is if you try something new and it is something that you've never done before you put in the law but you put a lot of work and effort into something and it's your passion and it's fun you get to share it with your friends and make them eat the now they've seen you eat it and you don't like it yeah you know what that is it's good bye [Music] you

Channel: Goal Post BBQ and Cooking

Views: 5,070

Keywords: BBQ, Goal Post BBQ, Vegetarian, Vegan, Ham, Glaze, Smoke, Smoked meat, Watermelon, Summer, Grill, Grilling, Smoking, Food, Weber, Weber Smokey Mountain, WSM, Mesquite, Hickory, Runamok Maple

Id: shCe3VrY0wo

Length: 24min 13sec (1453 seconds)

Published: Sat Aug 15 2020