Kamado Joe Grilling Passion: Bacon wrapped Joetisserie Rabbit

I was given a fresh rabbit from my father in law. I never cooked one of them on the Kamado Joe before. So after consulting with friends I came up with the following recipe and method of cooking on the Joe. I decided to cook it on the Joetisserie on my Joe. Well this is a little bit of work but it’s totally worth the time and effort! Well let’s get cooking shall we!

Ingredients

1 rabbit, skinned and gutted
1 pack of Bacon
1 Onion cut in quarters
2 Tbsp. kosher salt
1/4 cup white vinegar
¼ cup apple cider vinegar
¼ cup red wine vinegar
2 cup Water
Fresh parsley
Kosher salt
Black pepper
BBQ Sauce
Olive Oil

Rub:

1 TBSP Garlic Powder
1 TBSP Cayenne Pepper
1 Tbsp Kosher Salt
½ TBSP Paprika
1/2 TBSP Onion Powder
1 TBSP Freshly Ground Black Pepper

Directions

Make a brine by dissolving the kosher salt, black pepper, parsley into the vinegar. Pour the brine over the rabbit in a shallow dish and add 2 cups water if not enough water add more to cover. Let sit for at least one hour;

Rabbit in brine

Preheat your Joe to 250 degrees;

Remove the rabbit from brine and pat dry and remove access fat;

Pat Rabbit Dry

Mix together garlic powder, cayenne pepper, paprika, onion powder, kosher salt, and pepper. Brush some olive oil evenly on rabbit then season the rabbit evenly with the prepared rub and stuff with onion;

Brush olive oil on Rabbit

Coat evenly with rub

Stuff with onion

Now wrap the rabbit with a bacon weave and secure with butcher twine;

Bacon weave

Bacon wrapped rabbit

Apply some more rub to the bacon wrapped rabbit;

Place the rabbit on the Joetisserie on the KJ and add cherry wood chunk to hot coals;

Place Rabbit on rotisserie

After approximately two hours or until it reaches internal temp of 160 F, remove the rabbit from the Joetisserie. The last 20 minutes of cook mop BBQ sauce of choice on the rabbit every 5 minutes;