9:18 AM 8/17/98
chefricko@aol

Watermelon BBQ Sauce

Recipe By     : ChefRicko
Serving Size  : 8    Preparation Time :3:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Watermelon pulp
   2      Cups          Dark Corn Syrup
   4      Cups          Watermelon juice
     2/3  Cup           Distilled Vinegar
   1      teaspoon      Red Pepper Flakes
   1      teaspoon      Liquid Smoke flavoring
     1/2  teaspoon      White Pepper

1.) Prepare watermelon pulp and juice: take a small to medium sized sweet variety watermelon and cut into slices that you can easily trim with a paring knife, etc...  Cut off the outer green skin with most of the white rind part. You want the watermelon pulp with some of the edges of the white rind where the pulp turns from white to pink to red color. Now take the pink and the red portions of the pulp, take out any seeds (black and the white ones) and course chop the pulp. Place the chunks into a food processor and pulse until pulp/puree type consistency. Strain the pulp through a wire mesh reserving the juice, and pick out any seeds you may have missed earlier. This should leave you with approximately 4 cups of juice and 2 cups of pulp.

2.) Place the pulp/puree mixture and the juice in a medium sauce pan and add the remaining ingredients. Mix well with a whisk to help dissolve the corn syrup.

3.) Bring the mixture to a boil over medium heat stirring frequently to keep from sticking in bottom of pan. Reduce heat to a simmer and continue cooking until sauce reduces and thickens to your desired consistency. The sauce will usually reduce by 1/2 - 2/3 and will take approximately 1 - 2 hours time. Be patient, this sauce is well worth it! Be sure to stir frequently during the reduction process to prevent sticking.

4.) Taste during the final cooking and adjust seasonings to desired taste. This sauce should taste sweet, watermelony with a hint a tartness from the vinegar and a little bite from the red and white pepper. Add more red pepper flakes if you like it hotter.

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NOTES : This sauce works well with any type of barbeque'd meat, especially baby-back ribs (See my recipe).


