That Wascuwy Wabbit

ArnieM · December 11, 2009, 12:27:32 PM

That rabbit doesn't look 'happy'. Probably figuring "Where'd I go wrong?"

squirtthecat · December 11, 2009, 12:36:56 PM

Quote from: ArnieM on December 11, 2009, 12:27:32 PM
Probably figuring "Where'd I go wrong?"

He took a wrong turn at Albuquerque..

OU812 · December 11, 2009, 12:37:52 PM

Loooookin Goooood

KevinG · December 11, 2009, 01:00:22 PM

Quote from: squirtthecat on December 11, 2009, 12:36:56 PM
Quote from: ArnieM on December 11, 2009, 12:27:32 PM
Probably figuring "Where'd I go wrong?"

He took a wrong turn at Albuquerque..

I knew I wasn't the only one to remember this show!

IT's at 129, cranked up the heat to 260. Cabinet is only setting at 208. Getting close!

classicrockgriller · December 11, 2009, 01:40:26 PM

I had seen someone smoke a rabbit (maybe an old post) and they covered it with bacon to keep from drying out.

Are you spritin the netting to keep it moist.

KevinG · December 11, 2009, 01:44:30 PM

Yea I'm sprinkling water every chance I get without opening too often. Their recipe said to pull the cheesecloth off after 2hrs, but I'm thinking now I should have left it on. Even with me wetting it, it's starting to look a little dry. I don't have any bacon to toss on either. Should be done any minute now anyhow, IT is at 142.

KevinG · December 11, 2009, 02:26:12 PM

It's done, and unfortunately it's not perfect. The outer layer kind of jerky'd up on me, but the inside meat was excellent. The flavors for the recipe were outstanding. It is a real nice spicy flavor. I think if I ever get a chance to do this again, I'll either leave on the cheesecloth longer, or do what CRG suggested and cover with bacon, but as far as ingredients go, I won't change a thing.

classicrockgriller · December 11, 2009, 03:07:21 PM

Just a thought and I really can't tell you if this would work but it might.

Might try wetting the cheese cloth down with some kinda oil before wrapping That Wascuwy Wabbit

OU812 · December 11, 2009, 03:17:11 PM

Still looks good though

KevinG · December 11, 2009, 03:25:09 PM

I was contemplating the oil thing instead of water, but went with water because of the recipe. That is definitely another good option. Thanks OU, it wasn't any where near as bad as my first attempt on the grill. The meat literally crunched like a potato chip, whereas now it was just a little chewy on the outside. So it looks like I'm making headway, and hopefully next time I'll nail it.

OU812 · December 11, 2009, 03:31:57 PM

I'm sure the next time it will be almost perfect.

squirtthecat · December 11, 2009, 03:33:23 PM

Maybe try a brine?? That seems to help poultry stay nice and juicy..

KevinG · December 11, 2009, 03:36:09 PM

I did do a brine, soaked it in salt water with some squeezed lemon overnight before doing the wet/dry rub. I suspect that part of the problem might also be that there really isn't that much meat on rabbits (at least the small ones we grow out here).

squirtthecat · December 11, 2009, 03:48:25 PM

My bad, didn't read all of the original post.

ronbeaux · December 11, 2009, 03:58:37 PM

You did good and I learned a few things. Thanks!