Today is BBQ day, the big moment for the watermelon has arrived. The watermelon, we call it Wally for convenience, has been in brine for 24 hours. I took Wally out of the brine and pat it dry with paper towels. After that I had a nice rub, with a rub of 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper powder, 1/2 teaspoon of coriander powder, 1 teaspoon of oregano powder. Just apply it and then Wally is allowed in the baking dish. I have lit the bbq in the meantime. the briquettes as a c shape, 2 layers side by side and 2 layers on top of each other. On top of that are the chunk wood pieces and I used plum wood.
In the middle is an aluminum tray with water. Wally on the BBQ! , it looks delicious!
Cover and smoke for 8 hours at about 130 degrees Celsius
And then you can smoke for 8 hours on the fire in a pan on the gas stove in a bath of olive oil with garlic and rosemary. Regularly keep his back wet with the wet from the pan.
You cut his back into a nice grid, which was a bit unsuccessful for me. Then it can finally be placed on the plate and it will disappear in no time. He was a true taste bomb, difficult to describe how or what. A bit like carpaccio but with a fruit flavor. Takes long but well worth it if you want to make a hit with your friends.