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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoked Gator

Hey all,
I've been a lurker since winning my BGE this summer. I've found a lot of helpful and useful hints, tips, and tricks. Just thought I'd throw this out there. My buddy killed a 9 footer and gave me some gator meat that's been processed. Basically it's 1-2 in chunks of white meat. I couldn't find a whole lot on smoking gator, but I did find a little. Here's the info I'm using.

225-250 for around 2 hrs, or until 170 Internal Temp. 

I've marinated 5 lbs in a 50/50 mix of Balsamic Vinegar and Soy Sauce. I'm make 4 kabobs, and I will use a different seasoning on each. 
Dizzy Dust
Tsunami Spin
Raging River
Everglades Cactus Dust (this has been my go to for almost everything so far).

I have absolutely no idea how this will turn out, but figured I'd post, to see if anyone had suggestions or thoughts. 
America's Best Coast - The Space Coast


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