Smoked Gator
I had wanted to do this for a very long time. I finally caught whole gators on sale from Cajun Grocer, so we pulled the trigger! SPOILER ALERT: It came out amazing!
Things to know:
What is a smoked alligator?
Smoked alligator is a delicate, white meat often described as a hybrid between chicken and fish, best prepared by brining overnight and smoking at 225°F–275°F. To maintain moisture in the lean meat, it is often stuffed with boudin, wrapped in bacon, or glazed with barbecue sauce, reaching an internal temp of 155°F–165°F.
Is alligator good smoked?
Yes, smoked alligator is considered very good, often described as a tender, juicy delicacy with a mild flavor similar to a hybrid of chicken, pork, or mild fish. It is a lean, white meat that takes on smoke well and is best cooked low and slow to avoid becoming rubbery.
What does smoked alligator taste like?
Smoked alligator is often described as a mild, slightly sweet, and earthy cross between firm white fish (like grouper) and chicken, with a texture similar to dark-meat chicken or pork. The smoking process creates a tender, juicy, and often savory result, frequently compared to smoked turkey or ham, rather than the fishy taste often associated with fried alligator.
Do Jews eat alligators?
What an insane question…
Is alligator meat legal in the USA?
Yes, alligator meat is legal to consume and sell in the United States. It is widely farmed, particularly in Southeastern states like Louisiana, Florida, and Texas, and is considered a delicacy. Sales and hunting are strictly regulated by state and federal authorities to ensure sustainability.
What part of the gator is best to eat?
Alligator tail and jowls are the choicest cuts. They are a mild-flavored white meat with a texture similar to veal. The legs and ribs are darker meat with a stronger taste and texture similar to pork shoulder.
Ingredients
For the Gator
1 whole gator – ours was about 11 pounds
at least 2 packages of bacon
For the Brine:
1 bottle Sweetwater Spice Co’s Ancho Chipotle Brine
2 gallons water
1/2 cup of your favorite Cajun Seasoning
1 5-10 pound bag of ice
For the boudin stuffing:
1 8 oz. block of cream cheese (at room temperature)
2 T of the Cajun seasoning you used for the brine
2-3 T minced garlic
4 oz. of pepper jack cheese, cut into very small cubes
1/2 pound of boudin, removed from the casing
1. The night before the cook, mix together the brine, water and cajun seasoning in a large pot. Chuck you gator into a clean cooler, pour in the brine, then place a bag of ice on top of the gator to keep him cool and submerged. Add additional water if necessary.
2. On the day of the cook, mix together all of the boudin stuffing ingredients and set aside.
3. Trim the hard fat from the tail of the gator (see video). This is important as that fat will not render and it will impart a fishy taste to your gator. Season the bottom side of the gator with your Cajun seasoning.
4. Mix all of your stuffing ingredients together in a bowl then with your gator on it’s belly, stuff all the stuffing you can into the cuts you made on the top of the tail. You can pile any excess stuffing on the top, because you will cover it with bacon in the next step. Now season the top of your gator with your Cajun seasoning.
5. Preheat your smoker to 275F.
6. Wrap your gator in bacon. For our 11 pound gator, it took exactly 2 packages of bacon. Then hit your gator with one more layer of Cajun seasoning.
7. Chuck your gator into your smoker and smoke until the thickest part of the tail reaches 165F. This took us about 4 hours.
8. Remove the gator from the smoker, allow to rest for at least 15 minutes, remove the stuffing and place into a serving dish, then shred the gator and serve. ENJOY!
See our Grilled Pork Steak video for the Provoleta and cheese stuffed red bell pepper recipes.
Equipment used:
Yoder YS640S Smoker
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