|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
04-06-2013, 08:20 AM | #1 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
|
Rotisserie Rabbit w/ Apple Cider Brine - C. Lilly Recipe
Strolling my local grocer's frozen section, I stumbled upon a deep freezer of frozen rabbit. I've not eaten rabbit before, but happened to recall that "Big Bob Gibson's BBQ Book" had a recipe for it, so I thought I'd give it a try.
I was a bit surprised to see that this product was "OF CHINA," heck, by my place rabbits are in full abundance. Just seems odd they'd be imported, but the price was right. Here's a pic of what it looked like out of the package and thawed. Looks like I got one with a broken leg. Now onto the preparation.... I bought this book several years back and have not been disappointed by any of the recipes. It's definately a great resource. As mentioned above, contained within this book is a recipe for "Grilled Rabbit with Apple Cider Brine." But because I received a rotisserie set-up for Christmas, rather than grill it, I decided to rotisserie it. For the brine, Lilly's recipe calls for equal parts water and apple cider vinegar, kosher salt, sugar, black pepper, thyme, garlic, all spice berries and bay leaf. After assembling the ingredients, I brined it in the fridge for 6 hours. After the 6 hours, I gave it a quick rinse and tied the legs to keep them from flopping as they turn. Here's what it looked like. Since getting my Backwoods, I rarely use my Chargriller Outlaw and was contemplating selling it. But now that I have a rotisserie, I've decided to keep it. Below are some pics of my set up for this cook. While cooking and waiting, I found some semi-decent tomatos at the grocer's and made a tomato salad using red onion, seas salt, black pepper, olive oil, balsamic, fresh mozzarella and some basil. Lilly's recipe also calls for basting the rabbit with a basting sauce consiting of his soy marinade, fresh lemon juice, dijon and butter. Real good stuff. After about 20 minutes, I began basting. And continued basting until the internal temp. of the rabbit reached 160*. After letting it rest a few minutes, I sliced it up and served it with a rosemary and butter roll and my tomato salad. Overall, I'd say this cook was a huge success. Knowing exactly how close to get the fuel source to the meat is a little tricky when using a rotisserie. But, I'm figuring it out. The rabbit came out super moist and was not gamey at all. It tasted real good. Lilly's recipe calls for brining up to 12 hours, I did 6 feeling this was more than enough time as the Apple Cider Vinegar is prominent in taste. Thanks for looking. Last edited by Pig Daddy; 04-06-2013 at 08:36 AM.. |
|
04-06-2013, 09:26 AM | #3 |
Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
|
Wabbit, that's some good looking wrascallie wrabbit. I really like the look of that tomato salad too. I'm going to have to give that a try.
__________________
Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind |
|
Thanks from:---> |
04-06-2013, 09:34 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
Good looking food right there! I'd love to try any of that......yummmmm!
KC
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
Thanks from:---> |
04-06-2013, 09:36 AM | #5 |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
|
yummy.that is a bit weird its from china..but boy do i love the price! great looking plate,thanks for posting.
__________________
Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
|
Thanks from:---> |
04-06-2013, 10:12 AM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
|
Never had rabbit, but yours looks good.
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
|
Thanks from:---> |
04-06-2013, 11:43 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
SHhh Be Verwe Verwe quiet WE BBQIN Wabbit Hahhaha. I deep fry it like Chicken or roast it with root veggies I might have to try that next time. Here Wittle Bunny Wabbit Come out Come out where ever you is.... Dam I love Elmer Fudd.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
04-06-2013, 11:46 AM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
Phabulous!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
Thanks from:---> |
04-06-2013, 03:06 PM | #11 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
|
Quote:
Great thread, awesome cook! |
|
|
Thanks from:---> |
04-06-2013, 03:59 PM | #12 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
|
nice. the cg is a great rotiss machine. the rabbit looks great. i have eaten rabbit before with no issues but then a ways back i had an issue and can no longer mentally eat rabbit. kinda the pits really.
__________________
george spam, can't live without it |
|
Thanks from:---> |
04-06-2013, 04:09 PM | #13 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
I've never eaten rabbit since my dad cooked up my pet rabbit and tried to get me to eat it when I was a little kid, but this thread has me seriously reconsidering.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
Thanks from:---> |
04-06-2013, 05:24 PM | #15 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Looks good I like rabbit
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
Thanks from:---> |
Thread Tools | |
|
|