Hello from the other side...

[Midasje]

...of the ocean! (so sorry in advance for english not being first language)

I discovered Amazing ribs a few years ago and have been following it ever since. This website helped me so much in evolving from the German beer-on-grill-throwing thing we used to do at home. Nowadays i live in Holland and have to ake either the normal bbq or the WSM to most bbq's im invited to. Especially my womens- rugby - team only wants bbq if i cook it.

Lately i've been experimenting with sous vide(who hasn't) because it's alot easier to fit bigger cuts into my work week.

The picture shows a usual friday night bbq: rabbit shoulders(from my fathers farm), pork and some cauliflower and garlic.

take care and have fun,

Antje

[kmhfive]

Welcome to the Pit! Nice picture. Share more when you can. I'm looking forward to learning from your experiences as well.

[Nate]

Welcome from Indiana

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[fuzzydaddy]

Welcome aboard from Florida.

[RonB]

Welcome to The Pit Antje.

[HawkerXP]

Welcome to the Pit from Virginia!

[LA Pork Butt]

Welcome to the Pit! Your are cooking good!

[Henrik]

Welcome to the pit Midasje, great to have another European on board!

Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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[Danjohnston949]

@Midjasje, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND USA, Dan

[jgreen]

Welcome from Winnipeg Canada. That picture looks like a great start. We love pictures here.

[djl]

Welcome to the pit, Antje. Most of us have a lot trouble even when English is our first language! No apologies needed.

[Mudkat]

Welcome to the Pit! The Rabbit Shoulder looks great. Can you give us a brief tutorial on how you prep and cook them? Rub, temp, smoke, grill, etc.?

[HouseHomey]

Huntington Beach welcomes you! That's the lower left of the map, our map.

Wow, rabbit. Yum. I have only made it twice. It was good but a little boney. What's in the pot?

English is my first language and I don't speak it well. Looking forward to future pics!

[Midasje]

thank you for the kind welcome!

the rabbit is tame rabbit, i have never tried smoking wild rabbit or hare because we have such easy access to the tame ones. Bit bony indeed, but well worth the trouble.

those are the fore-legs/shoulders, because they are fatter=tastier and handle temperature much better. I rub them with (either fresh or dried) rosemary/thyme/sage/salt/pepper/garlic and some sunflower oil and then put them for 1. 5 hours on the smoker at 120 degree celsius( ca 250 Fahrenheit). I think they can handle half an hour and a few degree more, but they can become dry.

my father sometimes uses memphis dust - type of marinade, but personally i dont like the sugar with the rabbit.

I usually use beech, again because i can get it easlily. I know that european oak is different from american oak, but this beech is relativly mild)

I look forward to learning from all of you and to share some of the things i do(just back from butcher, i convinced him to let me put my own rub on the pork shoulders i ordered and then he vacuumed them for me so i can sous vide them before friday...there will definitly be pictures!)