Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: SmokinKat on November 21, 2013, 05:00:59 PM
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Just to keep my mind off of having to wait a WHOLE 'NOTHER WEEK until Turkey Day... Here's some NON-Turkey treats we grilled up this week on the MAK.
The first are of some home-raised rabbit, with a sprinkle of Mak's Sweet Rub and Mesquite Rub. (Killer combo, BTW.) Since the rabbit sections vary in size so much, it is so great to have the warmer box to keep the smaller cuts warm while the loin finishes through.
We also marinated some chicken breasts in soy sauce, sesame oil, and a splash of chili oil, then smoked them for about an hour before turning up the temp to finish it off.
Both meals turned out just awesome-- super succulent and juicy! My 14 year old didn't believe the chicken was real, since it looked so pretty.
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Both look absolutely mouthwatering Kat!
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What time is dinner? ;D
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Oh my, that looks good!
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Sure does look tasty! ;)
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Never has rabbit. What's it taste like? Looks good
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That rabbit looks great Kat!
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Both looks delicious.
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Looks great Kat!!!, I should try rabbit, my butcher has it frozen but pretty expensive. My mother in law used to make delicious wild rabbit, fried and simmered in gravy. Don
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Never has rabbit. What's it taste like? Looks good
Tastes like chicken :D :D !!! Isn't that what everyone says when eating Bugs Bunny ::) ... What's up Doc?
Looks great Kat ... Last time I had rabbit was back in France in the mid 1950s. My Dad used to raise them for food and they were scrumptious. What time is dinner? I'll take a plate of that.
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Never has rabbit. What's it taste like? Looks good
It tastes like... heaven! :) Yeah, Smoker Pete is right, it's pretty chicken-esque. Slight differences, but kinda hard to put your finger on exactly. Wish I could just ship a hot plate to everyone to try it! :)
Looks great Kat!!!, I should try rabbit, my butcher has it frozen but pretty expensive. My mother in law used to make delicious wild rabbit, fried and simmered in gravy. Don
Mmmmmm, we've done grilled, deep fried, and a braised version, but I'll have to do a fried/gravy version with the next batch! And yeah, it can be kinda spendy at the butcher, which is too bad, since I think it's got a lot more going for it than chicken.
It's really too bad it's not more common-- I think a lot of people would love it if they were able to get it as readily as chicken (I think Louisiana is the only place I've seen it in 'regular' grocery stores). Know for a lot of folks it's kind of a mental thing too, since many people just aren't used to the idea like they are with chicken, beef etc. It's been a great experience raising them for meat though-- HECK of a lot easier than doing your own chickens. (Feathers = major pain in the patoot!)
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Processed another batch of rabbits this weekend, and thought I'd use up some of the extra roasted garlic from Thanksgiving.
I've been wanting to try making mayonnaise at home as well, so fired up the Cuisinart and made a mayo emulsion, then threw in a bunch of sweet roasted garlic. I coated the rabbit pieces with the mayo, then sprinkled on a little Cajun seasoning. Made some rosemary and roasted garlic bread, and topped it all off with the last of the Thanksgiving roasted garlic potatoes and gravy.
Yummo comfort food for us last night!
(http://i965.photobucket.com/albums/ae138/katrinarounds/roastedgarlicmeal_zps85134d6c.jpg) (http://s965.photobucket.com/user/katrinarounds/media/roastedgarlicmeal_zps85134d6c.jpg.html)
This one looks a little under-cooked to my eye. :) Guess one of my chickies has high aspirations for what she wants to do when she grows up.
(http://i965.photobucket.com/albums/ae138/katrinarounds/chickie_zpsaa2f978c.jpg) (http://s965.photobucket.com/user/katrinarounds/media/chickie_zpsaa2f978c.jpg.html)
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Looks great Kat! My local butcher sells whole rabbit. I think I'm gonna give this a try, although I have a feeling I will be the only one eating it. 8) How does it need to be cooked? Same as poultry?
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Hey Scally-- Yeah, it cooks pretty similarly to chicken. The meat is a little leaner than turkey or chicken, but we've done everything from frying it to braising it in a cream based mushroom sauce, and it's always come out juicy and tender.
Depending on how you cut it up, the pieces tend to cook at pretty different rates if you do it on the grill (the little forelegs and the ribcage area cook a lot faster than the hind legs and loin portion) but that's why we've got our handy dandy MAK warmer box! :)
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So Awesome to see you raise and butcher your own meat. Great looking Rabbit and chicken.
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So Awesome to see you raise and butcher your own meat. Great looking Rabbit and chicken.
Thanks Key! It's been both a humbling and exciting adventure this first year! We went from just a couple of dogs this time last year to what seems like gazillions of critters! (37 chickens, 3 ducks, 5 goats, 26 rabbits... and a partridge in a pear tree!) This next Spring we are expecting a couple of our goats to have kids so we can have fresh goat milk too-- that will be the next major challenge! Between some good books and the internet, though, there's nothing we haven't been able to handle yet! My partner, James, has been incredible with helping set up the barn/shop with automatic watering lines, etc to make it pretty darn easy to do, too! Usually spend about 15 minutes each night gathering eggs and filling feeders, and occasionally a couple hours on the weekend weekend doing extra tasks.
Feels awesome knowing first hand what is going into the food we're eating. It's very humbling doing the butchering myself too-- but there's a great sense of accomplishment that goes along with it, knowing that every animal lived well and died well too.
--Kat