South Dakota BBQ Jackrabbit Legs on Arteflame

Introduction

South Dakota BBQ Jackrabbit Legs are the ultimate flavor-packed wild game dinner. Grilling these on the Arteflame Grill locks in the juices and adds smoky char using the reverse sear technique for tender, delicious meat every time. With its blazing hot center grate and versatile flat griddle cooktop, the Arteflame lets you prepare all components of this dish at once—no pots, no pans, just real fire and flavor.

Ingredients

• 4 jackrabbit legs, trimmed and cleaned
• 1/4 cup BBQ seasoning rub (smoked paprika, garlic powder, brown sugar, salt, pepper)
• 1/2 cup your favorite smoky BBQ sauce
• 2 tablespoons butter, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard powder
• 1 red onion, sliced
• 2 ears of corn, husked
• 1 bunch asparagus, trimmed
• Salt and pepper to taste
• Chopped parsley (garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the center of your Arteflame grill.
3. Stack dry firewood over the napkins and light the napkins.
4. Allow the fire to heat up the flat cooktop and grill grate for about 20 minutes.

Step 2: Prep the jackrabbit legs

1. Season the cleaned jackrabbit legs all over with the BBQ rub.
2. Let them sit at room temperature for 15–20 minutes while the grill heats.

Step 3: Sear the meat

1. When the center grate of the Arteflame reaches over 1,000°F, place the jackrabbit legs directly on it to sear.
2. Sear each leg for about 1–2 minutes per side to lock in juices and create a beautiful crust.

Step 4: Move to the flat cooktop

1. Transfer the seared legs to the hotter inner section of the flat top griddle.
2. Baste with melted butter and grill until internal temperature reaches 165°F.
3. Remove from the grill when internal temp hits 150°F as carryover cooking will bring it up to perfect doneness.

Step 5: Grill veggies and sauce

1. While the meat rests, place the onion slices, corn, and asparagus on the flat top griddle.
2. Cook the veggies near the outer edge for gentle heat and flip occasionally.
3. In a small corner of the griddle, mix the BBQ sauce, apple cider vinegar, mustard, and butter to warm through and blend.

Step 6: Serve

1. Plate the jackrabbit legs with the grilled vegetables.
2. Spoon BBQ sauce over the legs and garnish with chopped parsley.

Tips

• Always reverse sear tough cuts like jackrabbit for tenderness.
• Move the legs across the cooktop to manage heat—closer to the center to cook, farther out to hold.
• Rest the meat before slicing to preserve juiciness.
• Use butter for basting—it enhances flavor and finishes meats beautifully.
• Grill time may vary based on leg thickness—always use a thermometer.

Variations

1. Spicy Chipotle Jackrabbit: Add chipotle powder to the rub and use chipotle BBQ sauce for a spicy twist.
2. Herb Garlic Jackrabbit: Swap BBQ rub for garlic, rosemary, thyme, and lemon zest blend; skip BBQ sauce for garlic butter.
3. Asian-Glazed Jackrabbit: Use hoisin sauce, soy, ginger, and sesame seeds instead of BBQ flavors.
4. Maple-Mustard Jackrabbit: Glaze with a mix of maple syrup, Dijon, and cider vinegar at the final stage.
5. Sweet & Smoky Peach BBQ: Mix peach preserves into BBQ sauce and glaze towards the end.

Best pairings

• Roasted garlic mashed potatoes (on the cooktop)
• Grilled peach halves with bourbon glaze
• Crisp IPA or malty amber beer
• Smoky baked beans cooked in foil on the cooktop
• Charred flatbread brushed with garlic butter

Conclusion

Grilling South Dakota BBQ Jackrabbit Legs on the Arteflame brings out the best in wild game. With high-heat searing and even cooktop temperatures, flavor and texture are unmatched. Cook your whole meal together with no fuss, no pans, and virtually no cleanup. Proper technique and a great grill make all the difference.