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Below are the ingridients that are needed to serve a tasty Smoked bbq bacon wrapped rabbit:
- You need 1 of whole rabbit (skinned).
- Get of baby rays bbq sauce.
- Prepare 1 of large package of bacon.
- Provide of brine.
Ready with the ingridients? Here are the sequences on producing Smoked bbq bacon wrapped rabbit:
- Brine for 24 hours in fridge. Brine should consist of 1/2 gallon water, 1/4 cup salt, 1/3 cup brown sugar.
- Remove rabbit from brine, rinse and pat dry with paper towels.
- Heat smoker to 225 degrees.
- Rub meat down with desired amount of bbq sauce.
- Wrap bacon in circular motion around meat. Use toothpicks to hold into place as needed.
- Add wood chips to smoker ever 30-45 minutes. Cook meat for approx 2 hours or until internal temperature reaches 165 degrees.
Add rosemary sprigs and press remaining cloves of garlic. Bacon Explosion is the world famous bacon-wrapped, bacon-stuffed, barbecue sausage recipe that set the internet on fire. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Wrap each rabbit piece in a slice of bacon and place them seam-side down on a rimmed baking sheet or in a shallow roasting pan or a large ovenproof skillet. (The flat pieces below the rabbit's ribs, known as the flap, can be rolled up and then wrapped.) Roast until the bacon crisps and the rabbit is no. Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.
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