Smoked Watermelon BBQ Recipe, New York–Style

Smoked watermelon on the BBQ is an innovative and relatively recent recipe that emerged thanks to the creativity of chefs and barbecue enthusiasts. Unlike traditional barbecue dishes, smoked watermelon doesn't have deep cultural roots or a defined origin. Instead, it’s the result of culinary experimentation and a desire to explore new flavors and textures.

The concept of smoking a whole watermelon on the BBQ was popularized by chefs and restaurants looking to offer vegetarian or vegan alternatives to classic meat dishes. These chefs applied traditional smoking and barbecue techniques to unconventional ingredients to create dishes that replicate the flavor, texture, and visual appeal of smoked meats.

One of the first notable appearances of smoked watermelon BBQ was introduced by American chef and restaurateur Will Horowitz, co-owner of Ducks Eatery in New York (closed). In 2018, Horowitz featured his smoked watermelon recipe in his cookbook Salt Smoke Time. His creation gained media attention and sparked widespread interest among barbecue fans and culinary innovators alike.

⏱️ Cooking and Preparation Time

• Brine preparation: 15 minutes
• Brining time: 4 days
• Smoking: 6 to 8 hours at 250°F (120°C)
• Searing: 10 minutes in a skillet
• Total: 4 days + cooking

Ingredients

For 10 liters (about 2.6 gallons) of water, you’ll need:

• 1 cup coarse salt
• 1/4 cup ground oak charcoal
• 1 cup fine salt
• 2 tbsp ground coriander
• 2 tbsp dried oregano
• Olive oil
• 2 sprigs of fresh rosemary

Instructions

1. Peel the watermelon, shaping it as much as possible like a ham.
2. Prepare the brine by boiling 1 liter of water and mixing in the salts, charcoal, coriander, and oregano.
3. Combine the boiled mix with 9 liters of ice-cold water in a cooler or bucket you can refrigerate.
4. Submerge the watermelon in the brine and let it sit for 4 days.
5. After 4 days, remove the watermelon and rinse it thoroughly.
6. Preheat your BBQ smoker to 250°F (120°C) and smoke the watermelon for 6 to 8 hours.
7. Heat olive oil in a cast iron skillet and add rosemary.
8. Sear the watermelon on all sides, basting with rosemary-infused oil.
9. Slice and serve.

Presentation & Serving Ideas

Serve in thick slices with grilled vegetables, plant-based BBQ sauce, or a fresh arugula salad. You can also use it hot in a vegetarian “ham & cheese” sandwich.

Health-Conscious Variations

• Replace the fine salt with homemade herb salt.
• For a spicy version, add smoked paprika or chili powder to the brine.
• Use canola or camelina oil for an omega-3 boost.

🍽️ Nutritional Values (per serving)

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