02-17-2005, 02:02 PM
2 whole rabbit, about 3 pounds each
1 tablespoon sweet paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon packed brown sugar
2 12 oz. cans beer
1 small onion diced
2 cloves garlic diced
Rinse inside and out, pat dry. In small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on rabbit's surface. Open beer can and pour off about half of the beer. Stuff onion and garlic into cans. Ease rabbit over beer cans, feet down, until rabbit is resting on can and legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place rabbit and beer cans on grill and close lid, leave vents open. Grill for 2 hours, or until legs and wings wiggle easily. Add six to eight briquettes to fire every 30 minutes.
Serves 8.
1 tablespoon sweet paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon packed brown sugar
2 12 oz. cans beer
1 small onion diced
2 cloves garlic diced
Rinse inside and out, pat dry. In small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on rabbit's surface. Open beer can and pour off about half of the beer. Stuff onion and garlic into cans. Ease rabbit over beer cans, feet down, until rabbit is resting on can and legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place rabbit and beer cans on grill and close lid, leave vents open. Grill for 2 hours, or until legs and wings wiggle easily. Add six to eight briquettes to fire every 30 minutes.
Serves 8.