Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here


FearlessGrillFearlessGrill Posts: 695
edited November -1 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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