Fresh watermelon may be an unlikely alternative to the traditional smoked ham.
But smoked on the pellet grill, you’ll be hard-pressed to spot the difference.
Read on for an awesome recipe that will astound all your friends!
What to Serve It With
So How Do I Turn Watermelon Into A Roast?
There are a couple of steps you’ll need to do to transform the watermelon into a watermelon roast.
First, select a melon that’s full of moisture. The weight should be heavy and solid feeling.
Second, carve the watermelon.
Thirdly, brine the entire watermelon for a couple of days, skin removed.
And lastly, it’s all in the seasoning and smoking.
Preparing the Melon
Slice both ends from the watermelon. Turn to one flat end, and slice off the rind. Try to keep as much flesh as possible.
It should resemble an oval shape, with flat ends and no white rind visible.
Make up a simple but flavorful brine mixture. Blend cold water, kosher salt, black pepper, and preferred herbs and spices.
You’ll need a large tub, or cooler box, big enough to fit the skinned melon. Submerge in the bath of brine and refrigerate for a couple of days.
Once completed, remove and place on a cutting board. The brine mixture should balance the sweetness of the watermelon.
Lay lengthwise on a cutting board. Position the side with the largest surface are face up.
If need be, to keep it level, slice a small amount off to make it level. You want the melon to be stable on a flat surface and not rolling around.
On this largest area, make cuts along the flesh in a cross-hatch pattern, as you would with a ham. Make these about 1-inch slices.
1 large seedless watermelon
2 tablespoons olive oil or canola oil
½ cup kosher salt (120 g)
3 tablespoons coconut sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 ½ teaspoon fresh ground pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon ground cloves
For a watermelon to turn into the perfect roast, it needs a perfect seasoning.
Baste the melon with olive oil.
Combine all the remaining ingredients in a bowl and whisk together well.
Rub the spice mixture over the entire melon surface.
Make sure to get into all the cross-hatch cuts.
Place on a roasting rack or wire rack on a rimmed baking sheet.
Position cross-hatch side up, and let sit for a couple of hours. The idea is for the flavors of the aromatic spices to absorb into the fruit.
Now To The Cooking
Preheat the grill to medium-high heat – around 450°F.
Once heated, reduce heat to 250°F. This is the ideal temp to create the deep flavor of smokey goodness.
Cover the melon with aluminum foil on the roasting pan.
Smoke for three hours, remove the foil and smoke a further 3 hours.
Remove and let settle for a few moments.
Slice as you would a roast and enjoy!
- 1 large seedless watermelon
- 2 tbsp olive oil or canola oil
- ½ cup kosher salt 120 g
- 3 tbsp coconut sugar
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 ½ tsp fresh ground pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp ground cloves
- Baste the melon with olive oil.
- Combine all the remaining ingredients in a bowl and whisk together well.
- Rub the spice mixture over the entire melon surface. Make sure to get into all the cross-hatch cuts.
- Place on a roasting rack or wire rack on a rimmed baking sheet.
- Position cross-hatch side up, and let sit for a couple of hours.
- Preheat the grill to medium-high heat – around 450°F. Once heated, reduce heat to 250°F.
- Cover the melon with aluminum foil on the roasting pan.
- Smoke for three hours, remove the foil and smoke a further 3 hours.
- Remove and let settle for a few moments.
- Slice as you would a roast and enjoy!
This creative cooking technique will turn your favorite summer fruit into a savory dish.
It will be fit for any vegan table. Adding the flavor of smoking to anything makes it better!
It’s a delicious recipe worth trying!
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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