Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Ragin' Rabbit With Cajun Ragin' Rub


1 tablespoon brown sugar
1 tablespoon ground black pepper
1 1/2 teaspoons white pepper
1 1/2 teaspoons celery salt
1/2 teaspoon cayenne; (1/2 to 1)
1/2 teaspoon dried thyme
1/4 teaspoon dry mustard
2 rabbits; (2.5 lbs. each)
-- quartered
1 tablespoon canola/corn oil
1 tablespoon creole mustard

Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in covered, shallow glass dish (or other smokeproof dish) and refrigerate for 2-3 hours. Prepare the smoker getting the temperature to 220F or so. Remove rabbit from refrigerator and let sit for 30 minutes in the covered dish. Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folded to several thicknesses) over the dish. Transfer the cheesecloth-covered dish to the smoker, and smoke for 1 1/4 hours. During that time, every time you add wood chips/chunks, wet down the cheesecloth again. The cheesecloth will brown but won't burn if kept moist. Then remove and discard cheesecloth. Continue cooking until the meat is cooked through but still juicy... another 15-20 minutes. Serve right away to 5-6 folks. NOTE: No cheesecloth is needed in a water smoker or Cookshack oven. Posted to the BBQ list on July 01, 1998 Jeff Lipsott - - - - - - - - - - - - - - - - - -

Yield: 1 serving

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster