8/16 - "Hey Grampa; What's fer Supper ??
- Thread starter Luckytrim
- Start date
rub it down with olive oil,your favorite herbs and spices. smoke it at about 200*F until it hits around 165*,basting or mopping it
grill it
i use to work at a rabbit ahem farm.. once they were done being processed, we use to vacumm seal them with different marinades. honey garlic... cajun... butter & herb... recommended way to cook these ones was on the grill.
if u are going to smoke them, u can also wrap in bacon,sprinkle your favorite rub on them and then wrap some cheese cloth around them so they dont dry out
heres what someone else did to their raggit
grill it
i use to work at a rabbit ahem farm.. once they were done being processed, we use to vacumm seal them with different marinades. honey garlic... cajun... butter & herb... recommended way to cook these ones was on the grill.
if u are going to smoke them, u can also wrap in bacon,sprinkle your favorite rub on them and then wrap some cheese cloth around them so they dont dry out
heres what someone else did to their raggit
And here is one of the rabbits. Sorry but I didn't take the picture untill after dinner and the first rabbit was all gone. It turned out really good. It didn't dry out at all. I mopped it with a butter, apple juice, sweet baby rays, and soy sauce mixture once an hour while it cooked. The rabbits took about 5 hours @ 220-230. I pulled the rabbit @ 165.
ewww..stewwww..lol
get some flavor into it..lol
stewing a rabbit makes it taste like everything else in the pot..lol
i dont really care for rabbit after having nightmares on what they sound like dieing but if i am actually going to eat it, it will be roasted,grilled or smoked.
what you're not gonna stuff it?I've gotta do something with Peter, here...................
I really can't make up my mind on this one;
Roast It ?
Rabbit Gumbo ??
Chicken-Fried Rabbit ??
Love2"Q"
New member
wally world had the best looking jalapenos last weekend i have
seen in a long time .. and 1.97 a pound ...
Another day in the 90s....and I've cooked almost everything this morning. Later, I confess, all we have to do is simply reheat parts of it.
Tomato and bread salad to start.
Grilled chicken (with a garlic, lemon, cilantro and jalepeno marinade)
Ancho chili mashed potatoes
Beer soaked corn
Corn Bread
more bailey's chocolate pie and watermelon slices
Tomato and bread salad to start.
Grilled chicken (with a garlic, lemon, cilantro and jalepeno marinade)
Ancho chili mashed potatoes
Beer soaked corn
Corn Bread
more bailey's chocolate pie and watermelon slices
can i come for dinner? LOL sounds good!!
chowhound
New member
They're 1.68 here. I was in there yesterday when they were being stocked and had to ask if they were jalapenos.... waaaaay to big for stuffing or making an ABT out of. The were like 5" long.
Blues Man
New member
Constance
New member
For me, there's only one way....cut it up, season with S&P, dredge in seasoned flour and brown on both sides in skillet in about 3/4" oil and a little bacon grease. Then add a little water, cover skillet and lower heat. Simmer until tender. Remove meat from skillet, pour off some of the grease, then make milk gravy. Serve with biscuits and mashed potatoes.
I sure wish I could get hold of some rabbit. I haven't had any in a long time.
I sure wish I could get hold of some rabbit. I haven't had any in a long time.
ok so a smoker is a seperate unit right? you can't smoke and grill on the same thing? the way i smoke things is the quick easy way - i soak hickory and mesquite chips for about an hour then drain and throw on the coals (or in a smoker box when i had my gas grill) just before i put my meat on. is that considered smoking? my gas grill died and we just spent 2 grand for a deck so i can't get a nice grill for awhile. we have one of those cheapo 20 dollar jobs no lid for now.
ew, that rather hurt my feelings. i LIKE rabbit stew, very much! maybe you don't season properly.
yes a smoker is a seperate unit but u can smoke on a grill like u described..
usually how i do it is i get one side of my grill going with a wood pouch and i smoke on the other side.
the problem with throwing wood directly onto the coals is that they generally catch fire and burn up, not imparting that much smoke flavor..you can still use your smoker box from your gas grill
when my old gas grill conked out, i converted it to charcoal... i put charcoal briquettes on one side and cooked on the other..works pretty good.
BBQ is not fast and quick..its low and slow....but thats just my opinion.lol
take no offense, i just dont like rabbit stew..lol
Mr. Green Jeans
New member
The Zucchini Raider struck and left a sack full at my door. So, we're having a zucchini fritata with some new potato homefries. 65, sunny and a delightful breeze here. I feel for you Jersey folks, we had 108 2 weeks ago. That kind of heat sux!
i miss my gas grill. my hub doesn't know how to grill and won't let me. the problem is this. i like my steak black on the outside and nice and pink on the inside. this is how hub cooks steak one of 2 ways. gray on the outside and pink inside or nice black crust and grey on the inside (a burnt offering!!). he CAN NOT be told how to do ANYTHING because he knows EVERYTHING!! no way to deal with someone like that and my damn oven broiler is messed up for some reason so the flame is really low and now when i broil i wind up with the same cooking experience inside as outside!! i don't really like the flavor of pan fried or CI grill pan as much as the flame licked flavor of a perfectly done steak on the grill or under the broiler. in my mind every steak is ruined lately and if i say anything i am an ungrateful B*TCH!!
i am not allowed to have likes, dislikes or an opinion.ok sorry to rant and vent. i am feeling lousy and it got away from me.
Love2"Q"
New member
couple deep breaths might be in order ...i miss my gas grill. my hub doesn't know how to grill and won't let me. the problem is this. i like my steak black on the outside and nice and pink on the inside. this is how hub cooks steak one of 2 ways. gray on the outside and pink inside or nice black crust and grey on the inside (a burnt offering!!). he CAN NOT be told how to do ANYTHING because he knows EVERYTHING!! no way to deal with someone like that and my damn oven broiler is messed up for some reason so the flame is really low and now when i broil i wind up with the same cooking experience inside as outside!! i don't really like the flavor of pan fried or CI grill pan as much as the flame licked flavor of a perfectly done steak on the grill or under the broiler. in my mind every steak is ruined lately and if i say anything i am an ungrateful B*TCH!!
ok sorry to rant and vent. i am feeling lousy and it got away from me.
chowhound
New member
You might just be getting into a terminology thing here, Peeps.
I've smoked plenty on my GAS grill. It has four burners and I can dial it down pretty good and go low and slow and indirect cooking, basically the description of BBQ or smoking. A foil packet of chips layed on top of a burner and I'm good to go, but I do realize it isn't "true" BBQ. And I also freely admit that unless you have a true smoker or pit or BBQ or whatever you want to call it, it is most likely a little too "airy" and you won't get a decent smoke flow.
But yes, you can smoke on a grill and you can grill on a smoker. How purist it is, is in the eye of the beerholder...
beerholder!!
i have been with him 27 years and it just gets worse!! deep breathes stopped working years ago.
Love2"Q"
New member
then itsw time for a beer ..
hmmmmmmmmmm no drinking allowed!!
