Bought a small skinned alligator to cook at the tail gate. Brine for 24 hours. Other than that... any one have any tips
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Cooking alligator
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Last: 3 mo ago by TOM-M
IslandAg76 said:
Bought a small skinned alligator to cook at the tail gate. Brine for 24 hours. Other than that... any one have any tips
This is texags not tiger droppings lol
No real advice on a recipe, but I have only ever had it fried. Good luck!
Only ever had it fried. A coworker of mine got some recently and we were talking about ways to cook it. He was going to try it i a courtbuillion(pronounce coo-be-yon in Louisiana). Which is a tomato sauce type of thing. He had only ever had it fried as well.
Paging ChefJPB...
I bet there is a recipe on his YouTube channel. Stir the pot is the name of the channel. I think.
I bet there is a recipe on his YouTube channel. Stir the pot is the name of the channel. I think.
I had a friend grill some a couple years ago. Cut tail meat into medallions suitable for grilling. Marinated/brined in shrimp boil seasoning with orange and lemon juice overnight. Grilled and served with garlic butter and hot sauce. Pretty damn good and less hassle than messing with a fryer at a tailgate. I thought it would be good on skewers as well. He used the leftover chunks and ends in Gumbo.
TexAgs: as long as we have each other, we will never run out of problems.
Just cooked some Sunday.
Fried and blacked. Both were good, but some of the pieces ended up being tough as hell - figure it was from a different gator or different part of the gator.
Meat was purchased from Porters in Anahuac after I dropped mine off.
Fried and blacked. Both were good, but some of the pieces ended up being tough as hell - figure it was from a different gator or different part of the gator.
Meat was purchased from Porters in Anahuac after I dropped mine off.
paging Mama Boucher...
I got 65lbs of meat off a gator I harvested in September. So far I've only gone the fried nugget route, but gonna try some other recipies when I have more time. A quick Google search pulls up a ton of options on how to prep it which is good since I definitely have enough to experiment with different recipes.
Thanks all. Seems one way is complicated. Brine, on smoker, then fry oil to get crisp.
Make sure you trim all the yellow fat-swamp flavor.
But, since I just got this for a tail gate playing the Gators will probably do brining and smoke and see what happens. Might cut some chunks and fry in a pan. We'll see.
Make sure you trim all the yellow fat-swamp flavor.
But, since I just got this for a tail gate playing the Gators will probably do brining and smoke and see what happens. Might cut some chunks and fry in a pan. We'll see.
Sauce piquant
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