Tenderizing Gator

Okeejohn

So, I had the Gator tonight and the flavor was great and not over cooked. But, it was chewy. Why?? Is it because I did not tenderize long enough? Any advice would be helpful.

Okeejohn

Richard Fl

This was very good in Ocala this spring.

This site might help!
http://www.gatorama.com/recipes.htm#Gator Ribs

Gator, Tail, Grilled, Que Man




INGREDIENTS:
1-2 Lbs Gator Tail
1 Bottle Paul Newman’s Olive Oil & Vinegar Salad Dressing
Barnwood Bar-B-Que Seasoning
Barnwood Bar-B-Que Sauce




Preparation :
1 Tenderize gator tail meat by pounding out with a meat tenderizer into thin slices no more than 1/2 inch thick. You can run it through a cuber if you have access to one.
2 Gator meat has almost no fat and can be a little tough if not tenderized.
3 Place gator meat in a zip-lock bag and marinate in Paul Newman’s Olive Oil and Vinegar.
4 After a minimum of three hours remove meat from marinade.
5 Lay meat out on a sheet pan, pat dry with paper towels. and sprinkle both sides with Barnwood Bar-B-Que Seasoning. Let set for a few minutes.
6 Grill with lid closed on porcelain grill without plate setter at about 400°F. on your BGE very lightly browning both sides.
7 For added flavor throw a chunk of oak, pecan or apple wood into your coals to lightly smoke.
NOTE:
1 As mentioned earlier, gator meat has almost no fat. Don’t over cook! Just before it is done brush with Barnwood Bar-B-Que Sauce.
2 You’re about to eat some good stuff. Enjoy something a little different than the normal beef, chicken or pork.


Recipe Type
Appetizer

Recipe Source
Author: Dan C. Backhaus

Source: BGE Florida Eggfest '08, Que Man