Charcoal hare with barbecue sauce

A prerequisite for successful cooking is to organize everything, including meat rest trays, serving plates, cutlery, side dishes and sauces.
Start cooking when the coals are covered with a gray layer of ash, at which point the coals are the hottest. Let the grill have areas of different temperatures. The thickest cuts of meat are cooked over colder areas.

Ingredients

• 2 hare carcasses;
• 100 milliliters of olive oil;
• 100 grams of butter;
• barbecue sauce 200-300 grams;
• culinary thermometer;
• table salt;
• garlic salt;
• ground black pepper to taste;
• food foil.

Directions

1. Rinse the hares with clean water. Take a wide bowl, pour water so that there is enough to immerse the carcasses. Add 1 teaspoon per liter of salt to the water. Place the hares in water and refrigerate overnight.
2. Before cooking, remove the hares from the water, rinse well in running water, put in a saucepan and pour olive oil on top. Leave some olive oil on the wire rack.
3. Grease a grill and heat. While the coals are cooking, carefully rub the butter over the carcasses, season with garlic salt and pepper.
4. After sending the hares to the grill, brush them with melted butter every 15 minutes to keep the meat moist and dry.
5. Cooking time depends on the size of the hares and on the type of coal. Therefore, cooking can take 2 to 5 hours.
6. When the internal temperature of the thickest part reaches 70 ° C, apply a layer of barbecue sauce and continue cooking until the internal temperature reaches 76-77 ° C.
7. If you see that the carcasses have begun to dry out, cover them with foil.
8. Once the desired temperature is reached, the hares are cooked. Take them off the grill and enjoy!
9. Grilled meat is traditionally served with fresh herbs, vegetables, tomato sauces, pita bread or flat bread.