We have been spending a lot of time working with peeled watermelon rinds. This is because we were generating a fair amount of watermelon rind trimmings, which I was carelessly discarding. Then I realized that they should never be garbage and began looking for ways to make the rinds delicious. Yesterday with BBQ on the brain, I realized that that they could play the role of traditional burnt ends. The rinds in question were already smoked and seasoned with brown sugar and a Tandoori spice blend, so the connection was even stronger. To give them their burnt flavor we looked to our trusty butane torch. Then we chilled the charred rinds, vacuum sealed them and refrigerated them overnight. They were so good. Now that we have a base, the door is open to explore the many directions we can explore with them.