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re: Smoked Rabbit
Posted on 2/21/20 at 9:41 pm to ATrillionaire
Posted on 2/21/20 at 9:41 pm to ATrillionaire
Chris Lilly's Big Bob Gibson cookbook has a recipe for it. Turned out decent for me, but a little dry. Brine well; don’t overcook. Here are the Cliffs Notes.
Brine in apple cider, salt, garlic, bay leaves and other spices. Put it on the rotisserie over light charcoal fire, and bast every 5 minutes after 30 minutes with a concoction of soy marinade, dijon mustard, butter, and lemon juice.
It was done in about 45 minutes at 160.
Brine in apple cider, salt, garlic, bay leaves and other spices. Put it on the rotisserie over light charcoal fire, and bast every 5 minutes after 30 minutes with a concoction of soy marinade, dijon mustard, butter, and lemon juice.
It was done in about 45 minutes at 160.
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