With rabbit season quickly approaching us here in PA, we cleaned out the freezer of all of last years rabbit and had one final smoke before we begin this season. I only had about 6 rabbits worth of meat left. So i decided to pick up some chicken thighs to do as well. I also grabbed some hungarian hot wax peppers from the garden and made my version of ABT. As usual everything came out awesome! So we gathered some family around and had a nice feast.
Enjoy
Hear are the two bowls of meat in their brine. One bowl of rabbit and one bowl of chicken thighs. I placed bags of water on top to hold everything down. I just used my poultry brine that i use for chicken and rabbit, consists of water, vinegar, salt, onion powder, garlic powder, celery salt, basil, and cajun seasoning. I usually mix all that up and let it simmer for a while then let it cool before i put in on the meat. I then let the meat sit in the brine overnight.
Here is the rabbit out of the brine and rinsed off ready for what lies ahead.
Now here is the best part. I then wrap all the rabbit in bacon to keep it from drying out. Here is the rabbit all wrapped up! The second tray had all the back straps on it. I sprinkle a little cajun seasoning on them before they go in.
Here is the chicken thighs. These were just rinsed off from the brine and skin pulled back and doused with poulty rub under the skin. then flipped over and rubbed again with the rub.
Now here are my buffalo turds. I took hungarian hot wax peppers straigh from the garden and hollowed them out and cut them into about 2 in chunks. I then took cream cheese and mixed in a bunch of minced garlic. Then I stuff the chunks with the cream cheese mix and wrap it in bacon.
Here are my seperate parts.
Here is the chunk of pepper stuffed with the cream cheese.
Then all wrapped in bacon and a toothpick through it for easy grabbing and to hold the bacon on.
I put them all in a pie pan for smoking, just to keep the mess down.
So now its time to put all of this into the smoker with hickory wood, at about 250* for about 2 1/2 hours.
Here it is about half way through.
Now here is the finished products, the rabbit and chicken.
and the ABT's
Everything was mmmm mmmmmmm goooooood! Nice and tender and juicy! So now i have to make sure and hit those rabbits this year so we have plenty to smoke next year!
Thanks for looking!
Jason
Enjoy
Hear are the two bowls of meat in their brine. One bowl of rabbit and one bowl of chicken thighs. I placed bags of water on top to hold everything down. I just used my poultry brine that i use for chicken and rabbit, consists of water, vinegar, salt, onion powder, garlic powder, celery salt, basil, and cajun seasoning. I usually mix all that up and let it simmer for a while then let it cool before i put in on the meat. I then let the meat sit in the brine overnight.
Here is the rabbit out of the brine and rinsed off ready for what lies ahead.
Now here is the best part. I then wrap all the rabbit in bacon to keep it from drying out. Here is the rabbit all wrapped up! The second tray had all the back straps on it. I sprinkle a little cajun seasoning on them before they go in.
Here is the chicken thighs. These were just rinsed off from the brine and skin pulled back and doused with poulty rub under the skin. then flipped over and rubbed again with the rub.
Now here are my buffalo turds. I took hungarian hot wax peppers straigh from the garden and hollowed them out and cut them into about 2 in chunks. I then took cream cheese and mixed in a bunch of minced garlic. Then I stuff the chunks with the cream cheese mix and wrap it in bacon.
Here are my seperate parts.
Here is the chunk of pepper stuffed with the cream cheese.
Then all wrapped in bacon and a toothpick through it for easy grabbing and to hold the bacon on.
I put them all in a pie pan for smoking, just to keep the mess down.
So now its time to put all of this into the smoker with hickory wood, at about 250* for about 2 1/2 hours.
Here it is about half way through.
Now here is the finished products, the rabbit and chicken.
and the ABT's
Everything was mmmm mmmmmmm goooooood! Nice and tender and juicy! So now i have to make sure and hit those rabbits this year so we have plenty to smoke next year!
Thanks for looking!
Jason
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