Slice half a watermelon into wedges and pat them with paper towels before seasoning. In the original cook, half the wedges get Gunpowder and half get smoked salt. Keep the two groups separate if you want to compare them.
Turn the wedges halfway through
The grilling stage is 5–10 minutes, with a turn halfway through. Add fresh lime after the turn as directed below, then remove and serve. Have the lime ready before the fruit goes onto the grill.
Our Smoked Watermelon experiment grills watermelon wedges at 350°F for 5–10 minutes. Try the original side-by-side seasoning approach with Gunpowder on some wedges and Whiskey Smoked Sea Salt on others, then finish with lime.
Pat dry your wedges with paper towels so seasoning will stick and form a crust.
Season with Gunpowder Seasoning and Whiskey Smoked Sea Salt (we did half with Gunpowder and Half with Smoked Salt)
Place on grill at 350 degrees for 5-10 minutes flipping halfway through
Squeeze fresh lime juice on top side after flipping (we added a little more smoked salt at this time)
Remove, serve and enjoy
Recipe Video
Recipe Note
Cooking watermelon transforms its distinct granular texture into a slightly chewy texture, almost like raw tuna. The taste becomes less sweet and more savory/smokey!
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