Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


FearlessGrillFearlessGrill Posts: 695
edited 2:09PM in EggHead Forum
As I posted the other day, we were asked to teach a class on smoking at a historical reenactment event last weekend. Someone else was teaching a class on butchering and came up to us with a freshly butchered rabbit, and asked me if I wanted to cook it.

I wasn't really too sure what to do with it, but I put it in indirect at 375 along with a chicken I was cooking, with apple wood for smoke. I had some of my Greek-style rub with me, and I used that for flavor, and topped the sliced meat with some chopped fresh herbs we had with us. I cooked it to 160 internal, let it rest for a couple of minutes, and sliced into small pieces so we could share it with everyone at the event.

I thought this came out pretty good for something I had no idea how to cook. The meat had a nice flavor, was obviously really fresh, and it got a hint of smoke without overpowering it. The rub seemed to work pretty well too.

Full writeup on the cook is available on our blog at



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