any rabbit recipes specially bar bq

Chop up each bunny into 4-6 pieces

Take a saucepan and put in apple juice to about 1/2-3/4", not enough to be making soup, just so about at least half of the large bunny pieces will be wet when you put them in. Let it warm up.

Dice up some mushrooms and serranos and toss them in.

Throw in some garlic, salt, pepper, and cayenne to suit your taste. Let that stew for a bit. Cook on med-high for a couple minutes but don't boil anything, just get the flavors mixed well.

Put the bunny pieces in.

Put on medium-lowish and put the lid on.
When the long eared chicken is cooked (15 minutes or so) serve on rice or with the side of your choice.

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Option Two that I like:

2 rabbits cut up
tablespoon of chili powder
3 cups buttermilk
couple teaspoons salt
teaspoon cayenne
couple teaspoons black pepper
1.5 cups regular flour
1/4 cup masa flour
shortening
bacon grease

At least some hours before, mix the buttermilk, half salt, half the black pepper, half cayenne, and half chili powder in a big ziplock bag and put in the rabbit parts and stick em in the fridge. Check it and flop it around a couple times while it's being refrigerated to keep everything coated.

Mix up the flours and the rest of the spices and such in a paper sack or a bowl you can dredge things in.

When you're ready to cook it up, take the bag out about a half hour before cooking time to warm up.

When the bunny is about warmed up, start a skillet with shortening and some bacon grease in it. Get it up to frying temperature.

Take a piece of bunny and shake it in the flour bag or dredge it. Put it in the fry. Keep going until you have all the pieces in. Lower it to medium flame and put the lid on for about ten minutes, if that, until it's browned.

Take the cover off and flip everything. and finish frying it with the lid off. You'll be able to tell when it's done by feel and it being equal browned.

Put it on paper towels to drain for a minute or
two and serve it.

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Smoker barbecue with offset firebox:

Get some oak going with a stick or two of pecan and keep the temp around 325-350 in the box.

Butterfly the bunnies and rub them on both sides with a mix of vinegar, olive oil, and garlic. Shake some black pepper and salt on it with a bit of other spices you like. I like to add a touch of cumin and chili powder. I keep a "salt" shaker in the cupboard pre-mixed for that.

When the cooker part of the smoker is about 250-275F put the bunnies on the grill innard side down. Cook long enough to get the bottom started which will vary by bunny size. Don't open the barbecue a lot or it'll keep cooling off and take forever. Turn em over, mop some oil and vinegar on them and shake on some spice, and cook until internal temp is 170 or so.

Takes about the same amount of time as you'd cook a chicken that way. Hard to be exact because it depends on how much attention you pay to fire temps.

If you meant "barbecue" as in propane/charcoal webber etc, rather than a barbecue, just cook it like you like to cook chicken.

Plan on having a few hours invested like baking a chicken but slower if you do it smoker style. The smoke flavor is worth it.

Temps on this are ballpark because I mostly do it by feel. You know if your food is cooking or not.