My brothers, sister and I grew up raising rabbits for 4h. As a result after fair there were plenty of rabbits to butcher and we ate it a lot. Mostly in place of chicken. We never grilled or smoked them, so I bought one at my local butcher shop to put on my smoker. I'm wondering if anyone has experience with this. Finish temp? Techniques? I'm guessing mabey Treat it like a whole chicken?
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Domestic rabbit (not wild)
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
If you Google it, there's a bunch of things about smoked rabbit. Supposedly domesticated rabbits are less lean than wild ones.
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Club Member
- May 2017
- 2769
- San Antonio, TX
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Weber Kettle Performer
SNS Upgrades
Weber Jumbo Joe w/SNS
Weber Q1200
Meater Block
Thermoworks Smoke
Thermapen MK4
Thermapop
Thermoworks Chef Alarm
Thermoworks Dash
Too many thermometers, gadgets, accessories, and tools!
Favorite beer: Alaskan Amber
There are a number of rotisserie rabbit recipes out there, like this one. https://youtu.be/7qFpVr8JO90
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Ok, so here is the finished product. To start with I rubbed on some olive oil, dusted with poultry seasoning I made and use regularly. Smoked it in my offset with charcoal and oak chunks. 1 1/2 hours in I was convinced it was going to be dry fast despite the basting with equal parts vinegar, butter, and water. I would have wrapped it, but found out we didn't have any foil. So I put it in a aluminum pan with some of the vinegar/butter baste and slices of butter on it then covered with another aluminum pan. After another hour to 1 1/2 I took it off at 170. Planned on 165 but neighbor was tal king. Rear leg quarters were barely dry. The rest was moist. Not fall off the bone though. It was good tasting, kids 8 and 13 actually had seconds. My wife thought it was ok, mabey should wrap in bacon next time. I learned that grilling, roasting will probably produce better texture and flavors next time. We agreed to try it some other ways such as pan fried, roasted and seasoned for tacos. Also will oven roast and make rabbit and noodles.
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