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I said 10:00 AM for a 10:50 start time because I never leave a beer I've put in the freezer for supercooling longer than about an hour. Beer has alcohol so it inhibits freezing somewhat so maybe a little shorter- like put it in at 10:15. Unless, of course, you use the tried and true method of spiking the watermelon by drilling a small hole at one end and pour a fifth of vodka into the melon. In that case, a full hour would be plenty. If your hosts are Bible-pounders, add the vodka at your discression.

One of the recipe sites that sends me comestible chatter says to soak your watermelon in rum
(or the potable of your choice) before ingesting.

Put water in the freezer now, not watermelon; take it out tomorrow night or Monday morning and put it together with the watermelon in a sack or cooler (or both.)

Alternative 2: leave it warm; cut it up, brush with olive oil and grill. Not my idea, never tried it.

Put the watermelon in a cooler with ice/water whenever; renew the ice if it all melts and the water doesn't feel cold enough. But a couple hours should be enough.

What-a-melon!

How'd it go??

We always cool ours in the creek...

While in The Navy a few years back... we would INSTANTLY cool beer by discharging a CO2 fire extinguisher on it. Perhaps you can make a hole in the melon, shove the nozzle in, and let 'er rip.

It's ready!!

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