00:42I would describe the smoked watermelon as definitely still a watermelon, but really smoky, savory, salty, and definitely very juicy.
01:25So to make the smoked watermelon, we first prime it for about four or five days.
01:29And salt, and spices, and ash.
01:39And then after that, we smoke it over Oakwood for about eight hours.
01:43And we roast it with fresh rosemary and garlic, and we serve it with a little pan gravy.
01:57So here at Doxidree, we're originally famous for our smoked meat, but we wanted to try doing things that were
02:03a little bit more sustainable, but still could be using whole vegetables and fruit that were closer to the area
02:09that we're at, and we could be using local farms.
02:11The smoked watermelon is definitely not a replacement for a real ham or brisket.
02:18We do those things great as is, but it's just something different.
02:25The watermelon costs about $75, which is a lot, but it feeds about three or five people as a full
02:31meal.
02:32So it's about 15 to 17 a person.
02:34And if you don't have a group or a bunch of friends to come in, then we do a smoked
02:38cantaloupe burger the same way every night on the menu.
02:40And it's really, really delicious.
02:54We're just kind of on this crusade to change the way we look at plant-based foods.
03:11Thankfully, there was a common fruit also at the Renaissance Roadtop Canada records, but some of the species have won
03:17nothing previously.
03:17We do music and subscribe with an Australianitor to accelerant.
03:17We'll see you in a number of three.
03:18We will see you here, from the secondary.
