JAMESTOWN, N.C. (WGHP) — It’s a smokin’ Recipe Wednesday. Shannon Smith visits Black Powder Smokehouse in Jamestown to make ribs, burnt ends, smoked corn dip and more.
Try these dishes and your next cookout will be the best on the block.
Black Powder Hot Honey Watermelon Burnt Ends
Yield 4–6 appetizer servings
Ingredients
- 1 small seedless watermelon
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp smoked paprika
- 1 tsp ancho chili powder
- 1 tbsp brown sugar
- 1/4 cup barbecue sauce
- 1/4 cup peach preserves
- 2 tbsp hot honey
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- Flaky salt
- Chopped chives for garnish
Directions
- Cut watermelon into 2-inch cubes and pat dry thoroughly with paper towels.
- Combine salt, pepper, paprika, ancho chili powder, and brown sugar. Lightly season watermelon cubes.
- Smoke at 250°F for 60–90 minutes until watermelon darkens slightly and firms up.
- Carefully place cubes into a foil pan.
- Add BBQ sauce, peach preserves, hot honey, butter, and vinegar. Toss gently to coat.
- Return to smoker uncovered for 20–30 minutes until sticky and caramelized.
- Finish with flaky salt and chopped chives before serving.
Smoked Street Corn Dip
Yield 4–6 appetizer servings…