4th of July Cook - Watermelon - Recipe and photos - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Thread Tools Display Modes
Old 07-05-2009, 09:26 AM   #1
Qjuju's Avatar

Join Date: Apr 2009
Location: Kentucky
Posts: 276
4th of July Cook - Watermelon - Recipe and photos

The 4th has come and gone. We gave thanks as a nation to all of the troops yesterday, today, and tomorrow that have preserved our freedoms. I thank you all! As a nation, most of us anyway, did it as best we could; by cooking a small feast and setting fire to several hundred dollars worth of powder and paper. I don't have any photos of fireworks... I didn't even have fireworks... I watched the race and listened to others. However, I do have photos of the food and the recipe to boot. This was awesome... absolutely worth a try.

This recipe has been posted in a few other places. It was posted by a fellow named Grand Scale on another forum and he credits a poster named SPFranz who says it was inspired by a cookbook the name of which escapes me. I changed it to Pork Loin instead of Tenderloin, but I suspect I am not the first nor the last. I think it would work on Pork Chops too. Pay attention... Its called Watermelon Injected Pork Loin with Watermelon Salsa. Yep... thats what I said. And... its awesome. Here is the recipe...

3 cups diced watermelon meat (yields about 2 cups of juice)
3 jalapeņos (leave in seeds and veins for more heat, remove for less)
1 tablespoon salt
2 cups granulated sugar
1/4 cup Midori liqueur (recipe says it's optional, but I thought it made the whole dish)
5 lbs +/- pork loin - some fats a good thing here
salt and pepper

1. Seed, then puree watermelon and jalapeņos in a blender.
2. Strain the mixture through a sieve and return to the blender. If you won't be injecting the tenderloin, don't worry about straining the marinade.
3. Add salt, sugar and Midori liqueur and blend for 2 minutes.
4. Reserve 1 cup for basting.
5. Poke and inject marinade throughout tenderloin.
6. Refrigerate over night
7. About 2 to 3 hours before you want to cook season the meat on all sides with your favorite BBQ rub-- more about crust so simple is better.
6. I cooked mine indirect with some Cherry chips, but you could change that however you like
7. I basted mine after 1 hour, waited 30 minutes, then 15, then pulled it off, basted, and foiled to rest.
8. Slice it on the bias and spoon some salsa down the loin

Watermelon Salsa

2 cups watermelon, seeded and diced fine
1 Granny Smith apple, diced fine
1 red onion, julienned
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapeņos, seeded and diced fine
1 bunch cilantro, leaves only
2 tablespoons sugar
salt and pepper to taste
2 limes, juice only
splash of rice wine vinegar

Combine all ingredients and chill well. I made mine the day before and I had some leftovers with chips... it was pretty tasty that way too.

OK... Enough of that... here is what it looked like.

After the rub...


We served it with Sweet Potato Salad from Peace, Love, and Barbecue

Grilled Corn and Avocado Salad from The Food Network Show Ask Aida...

and Tomato and Asparagus from the Book Cordon Bluegrass and I have no pic of that... the food was looking mighty tasty and people were looking like they did not want to wait for photos.

I will say, and others remarked, that it was a very colorful plate. It was almost pretty... and I don't have a pic. I may be slacking, but I was hungry to be sure.

The other recipes can be found, but I highly recommend the Pork Loin.

Lg & Sm BGE
Qjuju is offline   Reply With Quote
Old 07-05-2009, 10:09 AM   #2
Official BBQ Central Mark
surfinsapo's Avatar

Join Date: Jun 2007
Posts: 5,044
That's a very colorful dish. thanks for sharing the results and recipe!

surfinsapo is offline   Reply With Quote
Old 07-05-2009, 11:16 AM   #3
Big Ron's Avatar

Join Date: Jul 2007
Location: Houston Texas
Posts: 286
Grilled Corn and Avocado Salad from The Food Network Show Ask Aida
Everything looks great, but I could probably eat this all day everyday. Looks fantastic!
Big Ron
Owner and Founder
Big Ron's Rub:
Just Rub It On!
Big Ron is offline   Reply With Quote
Old 07-05-2009, 12:52 PM   #4
Pope O'Que

Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Wow! That all looks killer....Dont you just hate it when the people dont want to wait for the pics...hahaa
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 07-05-2009, 04:18 PM   #5
Official BBQ Central Mark
bigwheel's Avatar

Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Dittos on the compliments for the fine recipe. Looks great and the procedures sound highly plausible. Will try it soonish. Thanks.

bigwheel is offline   Reply With Quote
Old 07-05-2009, 09:09 PM   #6
Nick Prochilo's Avatar
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Should have looked here first. This was posted here in 2005!


I'm telling you, we're cutting edge here!
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 07-06-2009, 08:59 AM   #7
Official BBQ Central Mark
007bond-jb's Avatar

Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
MMMmmm That looks great. The crust on the pork is killer lookin
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


007bond-jb is offline   Reply With Quote
Old 07-06-2009, 11:11 AM   #8
Official BBQ Central Mark
Bill The Grill Guy's Avatar

Join Date: Jan 2005
Location: Virginia
Posts: 5,449
YUP, I'd eat that.
Bill The Grill Guy
"Life, it's what you do between meals."

Bill The Grill Guy is offline   Reply With Quote
Old 07-07-2009, 02:35 PM   #9
BBQ Central College

Join Date: Dec 2008
Location: Hillsdale,Mich.
Posts: 471
The pork loin looks good...............
Big Bears BBQ
Big Bears BBQ is offline   Reply With Quote
Old 07-07-2009, 04:35 PM   #10
Wizard of Que
bknox's Avatar

Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704

Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.