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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. |
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07-02-2013, 02:58 PM | #16 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Someone do this. I think it would be fine. They are lean, but so is pork loin, chicken breast, turkey, etc. A brine would probably help keep some moisture in. I am literally living in bunny country... they are taunting me.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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07-02-2013, 03:03 PM | #17 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I'd treat it like white meat chicken. Indirect to 155 deg.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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07-02-2013, 08:00 PM | #18 |
Full Fledged Farker
Join Date: 09-03-11
Location: Cedarburg, wi
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Here is a rabbit cook I did last fall, but be forewarned mine was not the back yard variety, but was raised for meat. Smoked for a bit, cloaked in bacon, then braised with veggies under foil.
http://www.bbq-brethren.com/forum/sh...d.php?t=146895 |
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