Hickory Smoked Salt Grilled Watermelon


Olive oil to coat the grill
Watermelon triangles
Jalapeno peppers
RawSpiceBar’s Hickory Smoked Salt


1. Heat the grill to high (350 degrees). Using a grill brush, brush the grill clean removing any residue from prior grilling. Fold a paper towel into quarters. Pour a bit of olive oil on the paper towel to fully dampen one side. Place the oil side on the grill and using a grill tool, push the oil-soaked paper towel along the grill to coat.

2. Place the prepared jalapeno peppers on the grill and close the lid. Allow to cook 3 minutes on each side until blistered. Remove and allow to cool and slice into thin rings. If needed coat the grill again with the oil-soaked paper towel.

3. Place the watermelon triangles on the grill and sprinkle a very small amount of smoked salt. Allow the watermelon to grill for 1 ½ to 2 minutes to form grill marks (may or may not be black charred); then turn and allow to grill 1 ½- 2 minutes on the opposite site. Only salt one side of the watermelon. Remove from grill and serve with sliced jalapenos.

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