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Alligator recipe?

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yzzi
yzzi Posts: 1,843
in EggHead Forum
I found a filet of gator today and picked it up out of curiosity. I've had fried gator nuggets before and liked them but wanted to know if there are any success stories cooked on the egg...
Dunedin, FL
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  • cajunduck
    cajunduck Posts: 203
    edited January 2013
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    About a quarter of a cup of Worcestershire sauce, one can of coke, and whatever steak seasonings that you like. I put it in a large ziplock bag overnight with some cut up onions. Oh and some cayenne or Tabasco in the marinade. You can either cut up and make kabobs or cook whole raised direct at about 350 until medium well.
    Geaux Tigers!! West Monroe, Louisiana
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  • thetrim
    thetrim Posts: 11,357
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    Duck,  Tell Uncle Si "Hi", or if you are him, you're the man!  Thanks for the recipe.  My kids love Fried Gator.  That's the only way I knew how to fire it up, until now.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited January 2013
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    Never done on BGE but love fried or broiled gator tail.
    Alligator, Gator on the Grill
     
     
    INGREDIENTS:  

    		   Farm raised gator  
    		  

    		  Italian dressing or Marinade of choice  
     
    Procedure:
    1 Cut gator into 1" by 2" cubes. Marinate meat for at least fifteen minutes. Put gator on skewers and grill for 10 mins. Brush with marinade while grilling. Meat is done when it is white all the way through.
     
     Recipe Type
    Main Dish, Meat
     
     Recipe Source

    Source: Gatorama, 2007/08/10


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  • yzzi
    yzzi Posts: 1,843
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    Never thought of kabobs. Thanks for the info. Maybe I'll do that gator hunting trip I've always wanted to if I end up liking it!
    Dunedin, FL
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Geez, we've had the Canucks with moose, the SE with 'gator, what's next the Texans with armadillo?

    This is a food forum after all, and it includes everything - great place to hang out. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Fried, grilled, stewed, or roasted, we've treated it like pork loin or pork tenderloin if it's one of the tail strips. 
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  • billybon
    billybon Posts: 213
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    SteveWPBFL said:
    Fried, grilled, stewed, or roasted, we've treated it like pork loin or pork tenderloin if it's one of the tail strips. 
    Don't limit you taste to the tail meat.  It is all good! I am frying 100 pounds of tail and jowl meat for an event in February but I am also serving the leg meat. The "dark" meat is tougher and stronger tasting. I do a combination cooking method. First the bone-in legs are sous vide cooked and then smoked in the BGE. You could mistake the final product for confit duck.
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  • ClayWhite88
    ClayWhite88 Posts: 53
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    I do gator all the time and kabobs are my favorite!! Here is what I do:

    • 3/4 cup orange juice(concentrate)
    • 3 TB Soy Sauce
    • 2 Brown Sugar
    • 1teaspoon Cumin
    • 1/2 teaspoon Cayenne
    • Gator Meat tendorized WELL and cut into 1 inch cubes
    Mix your marinade up and let it set to it blends in the fridge. Save some to baste with. Put cut gator meat in marinade and let soak for atleast an hour to get all the goodness into it. Have your skewers soaked in water so they dont burn on the egg. Start loading up skewers with gator and add any fruits or veggies you like. Orange and pineapple are my favorite. 

    Cook raised direct at 350 and baste occasionally. Cook till med. I kinda like my with a little char so i finish them off at regular level under the felt!

    Good luck and enjoy man!
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