South Carolina Grilled Watermelon with Sorghum Glaze

Introduction

Welcome to a summer grilling sensation straight from the heart of South Carolina – Grilled Watermelon with Sorghum Glaze cooked to perfection on the Arteflame Grill. With its caramelized edges and naturally sweet interior, this unexpected twist on a traditional fruit dish is simple to prepare, stunning to serve, and an unforgettable flavor experience. Let’s fire up the Arteflame and bring out the big Southern flavors you’ll crave all summer long!

Ingredients

• 1 large seedless watermelon, cut into 1-inch thick wedges (leave rind on)
• 1/3 cup sorghum syrup
• 1/4 teaspoon sea salt
• 2 tablespoons unsalted butter (melted)
• 1/2 teaspoon freshly ground black pepper
• Fresh mint leaves (optional garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the center of the Arteflame Grill fire bowl.
3. Stack hardwood firewood on top of the napkins.
4. Light the paper napkins and let the fire build for about 20 minutes until the cooktop is hot and ready for grilling.

Step 2: Prepare the watermelon

1. Slice the watermelon into thick wedges, leaving the rind attached for structure while grilling.
2. Brush both sides of the wedges with melted butter for flavor and to help caramelization.
3. Sprinkle lightly with sea salt and black pepper.

Step 3: Grill the watermelon on the Arteflame

1. Place the watermelon wedges on the Arteflame flat top griddle, closer to the center for a higher temperature sear (but not directly on the center grill grate).
2. Brush the top of each wedge with sorghum syrup.
3. Grill for 2-3 minutes until you see caramelization on the bottom.
4. Flip and brush the other side with sorghum glaze, grilling for another 2-3 minutes until seared and lightly blistered around the edges.
5. Remove when caramelized and softened but still holding shape.

Step 4: Plate and serve

1. Arrange on a platter, drizzle lightly with any remaining sorghum syrup.
2. Optional: Garnish with fresh mint leaves for added contrast and aroma.

Tips

• Always use butter on the Arteflame flat griddle instead of oil for richer flavor.
• Position the watermelon wedges closer to the center for bolder grill marks and caramelization without burning—thanks to the even heat of the Arteflame griddle.
• Be sure not to overcook the watermelon—it should soften slightly and stay juicy without turning mushy.
• Feel free to add a sprinkle of chili flakes for a sweet-and-spicy finish.
• Sorghum syrup is a traditional Southern sweetener and ties this recipe into that South Carolina charm.

Variations

1. Honey Lime Grilled Watermelon: Replace sorghum syrup with honey mixed with lime zest for a tropical citrus twist.
2. Balsamic Glazed Watermelon: Use balsamic reduction instead of sorghum for a tangier, more sophisticated flavor.
3. Spicy Chili Watermelon: Add chili powder and a touch of cayenne to the glaze for a sweet-and-spicy combo.
4. Smoky Maple Herb Watermelon: Use maple syrup, cracked pepper, and a little rosemary for a smoky herbal upgrade.
5. Salted Caramel Watermelon: Mix butter into salted caramel sauce and use it as a glaze for a dessert-style version.

Best pairings

• Grilled pork tenderloin or ribs for a sweet contrast
• Icy cold sweet tea or lemonade with fresh mint
• Grilled peaches or pineapple skewers for a fruit-forward meal
• A scoop of vanilla ice cream for a cool finish
• Crusty grilled bread with whipped feta spread for a savory touch

Conclusion

This South Carolina-inspired grilled watermelon makes a bold statement on your summer table. Whether you're hosting a backyard party or enjoying a quiet evening outside, the caramelized sweetness of watermelon with a sorghum kiss is an unexpected delight. With the Arteflame’s perfect heat zones, this dish turns out beautifully every time—no pans, no lids, no fuss.