Smoked bbq bacon wrapped rabbit. How to Smoke a Bacon-Wrapped Rabbit with Armadillo Pepper. Rabbit is a lean meat, so we will start with by soaking it in a brine overnight. After it thawed in the fridge for a couple of days I sprinkled it with my BIL’s bbq seasoning and wrapped it in bacon, then in cheesecloth because they I moistened the cheesecloth and then smoked it along with the bacon chicken breasts.
They’ll be a new crowd favorite! Feel free to sprinkle some parmesan cheese and chopped spring onion over them. Place the bacon wrapped ribs back on the smoker grate or you can use one of the racks I mentioned above to make it a little easier. You can cook Smoked bbq bacon wrapped rabbit using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of Smoked bbq bacon wrapped rabbit
- You need 1 of whole rabbit (skinned).
- You need of baby rays bbq sauce.
- Prepare 1 of large package of bacon.
- It’s of brine.
Take the bacon wrapped baby back ribs into the house and watch the natives go through them like they haven’t eaten in weeks. Crispy tater tots wrapped in sticky, salty applewood smoked bacon and coated with a tangy homemade barbecue sauce. These super crispy tater tots are wrapped in a blanket of thick cut applewood smoked bacon (but any good bacon will do). Backyard BBQ posted an episode of a show.
Smoked bbq bacon wrapped rabbit instructions
- Brine for 24 hours in fridge. Brine should consist of 1/2 gallon water, 1/4 cup salt, 1/3 cup brown sugar.
- Remove rabbit from brine, rinse and pat dry with paper towels.
- Heat smoker to 225 degrees.
- Rub meat down with desired amount of bbq sauce.
- Wrap bacon in circular motion around meat. Use toothpicks to hold into place as needed.
- Add wood chips to smoker ever 30-45 minutes. Cook meat for approx 2 hours or until internal temperature reaches 165 degrees.
So this is my sweet rabbit has Brown sugar, smoked paprika, garlic powder onion powder some ground mustard and a little bit of cayenne just for some heat and just sprinkle liberally all around the outside of your. So slap on the Bacon Wrapped Smoked Chicken Breasts and forget about your troubles for a few hours! Leaner cuts of meat, like chicken breasts, are more tolerant of higher smoking temperatures because there isn’t fat and collagen to break down. What about bacon sausage with a bacon casing? And why even bother grinding the bacon?