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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-02-2013, 02:58 PM   #16
legendaryhog
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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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Unread 07-02-2013, 03:03 PM   #17
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I'd treat it like white meat chicken. Indirect to 155 deg.
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Unread 07-02-2013, 08:00 PM   #18
Beef
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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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