Big wash tub, place the melon in the middle fill the tub full of ice, give it about 3 days submerged in the ice and take it out on a SATURDAY/ SUNDAY AFTERNOON, and cut it up however you like it and enjoy it.
My grandfather, always said after a plate full, ahhh and then would say, "THERE IS MORE ROOM ON THE OUTSIDE THAN THERE IS ON THE INSIDE SO LET THE RELIEF BEGIN!!!!" And it did very quickly begin...
NIZE , lettuce, bacon, tomato, and surrounded, by the best PLENTY OF DUKE'S MAYONNAISE, now that's a great sammich, with a tall glass of cold cold milk... You done good DD!!
MMMM, we put some home hive honey on it if its not fresh out of the oven warm for about 20-25 seconds, a big cup of coffee and what a great morning starter that it is...
DD, have you ever used, pecan, maple, and cherry wood when smoking a turkey, ham, or whole chicken, when smoking ribs or pork loin, try pecan, hickory, maple, think you will like it...
You can always pick up ideas from each other of what one may want to try in cooking/smoking the main quest at our table, TURKEY, BOSTON BUTT, RIBS, HAM, VENISON, always enjoy reading the posts to see how we can put a twist on preparing the food we want to come out as near perfect as we an...
Cooking actually SMOKING (2) 20# BIRDS ON THE XXL with pecan, cherry, and maple wood, with 3 sticks of cinnamon on the fire, about 12-14 hours, and cooking the dressing on the BGE, and it gives the dressing a great deep smoke flavor...also cooking a pecan, and deep dish caramel apple cinnamon pie...
DD, that's got me to slobbering like a"HONGRY DAWG" that is a real man's dinner, glass of SWEET ICE TEA, and some Carmel Cake, and we would fall asleep under the table...
We bet that's one fine delicious supper...
Well put all the above together, a that's a great "MAN BREAKFAST FOR SATURDAY MORNINGS" especially before hitting the woods...
Oh well think we will just fix that buffet for our breakfast today...