Sunday, August 12, 2012

Low Calorie Dutch Oven Braised Rabbit

We purchased a rabbit from Back Forty Acres in Chelsea, Michigan and today I cooked it in my dutch oven. The recipe and pictures are included below.


1 rabbit (4 – 5 lbs.)

2-3 slices of bacon

2 or 3 onions – Cut 2 into quarters and chop 1 into small pieces

3 or 4 carrots - Slice into chunks

3 cloves of garlic

2 bay leaves

5 or 6 potatoes cut into small chunks

3 stalks of celery chopped into small pieces

1 can of chicken broth

2 tsp. kosher salt

2 tsp. black pepper


• Brown the bacon slices and 1 finely chopped onion in the Dutch oven with bottom heat.

• Add the rabbit and brown it on both sides for 3-4 minutes

• Add 1 can of chicken broth

• Add onion quarters, chopped celery, chopped carrots, and potatoes

• Add enough additional water to cover the vegetables.

• Cook at low heat until meat and potatoes are tender.

Saturday, August 04, 2012

Tunnel Bar-B-Q Windsor Canada

Today we make the short drive from Belleville, MI to Windsor, Ontario for a site seeing trip and to eat lunch at Tunnel Bar-B-Q. Since it's opening in 1941, the restaurant has a long history in downtown Windsor.

We stopped by for lunch after a visit to the Riverfront Sculpture Garden offering a great view of downtown Detroit. 

The service was very good with a friendly waitress who is planning a driving trip through Tennessee, down to New Orleans and onward to Texas for a Carribbean cruise in a couple of weeks.

Always inquisitive, Linda couldn't resist asking if they prepare the bbq in a real smoker or in the oven. Since we parked in the rear of the restaurant with no signs of wood, a smoke stack, etc. I already knew the answer. I'll give bonus points for honesty. It is after all "the best policy".

For oven 'que that is far from the traditional southern-style that we prefer, it was acceptable lunch fare.

The dessert menu was the highlight of the visit. Linda and nephew Gus shared a chocolate brownie mousse and I had Peach Melba (ice cream wtih peaches and raspberry sauce).

I can't recommend making a special trip just for the 'que, but if you're already in town and looking for some lunch give it a try.

Wednesday, August 01, 2012

BBQ Pitmasters Auditions

BBQ Pitmasters is back for another season and is currently accepting entries for consideration to be included in next season's TV series. But there's a catch this time...according to the e-mail that arrived in my inbox today, to be considered you need to live on one of the following states (only).

­‐ Texas
­‐ Tennessee – Memphis Style BBQ
­‐ North Carolina
­‐ Missouri – Kansas City Style BBQ
­‐ Kentucky
­‐ Georgia

The deadline for submission is August 22nd.

I would have loved to post all the details about how you enter, questions to answer, contact information etc., but the information was sent to me as a PDF file.    Perhaps a timely e-mail to will yield a user friendly format for anyone who is interested in being considered.