Smoked Gator

Rebelst8

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. 

grege345

Ya I tried it. I ruined it. I should've fried it. Can't wait to hear how it turns out

Little Steven

Jupiter Jim on  the other forum is an avid gator hunter. I believe he marinates it and grills. Wish we had the little things up here

MrCookingNurse

I bagged a 12 footer a couple years back. Did about everything you can imagine to it and fried was the only way we liked it.

Good look.

billybon

MrCookingNurse said:

I bagged a 12 footer a couple years back. Did about everything you can imagine to it and fried was the only way we liked it. Good look.

I have harvested, processed and cooked gators for over 25 years. Although it can be prepared many ways, fried gator was always the favorite. However, a few years ago I started experimenting with sous vide gator meat and had good results. Most significant was cooking whole legs for 24 hours at 130F and then smoking at 225F for 3 to 4 hours. Prior to that, I could not even give away the leg meat. I now serve it at a wild game dinner every year along with the fried gator. It is a big hit.

Rebelst8

Well, I will definitely do this again. Its not tough (not fall apart either), great flavor. Will have to see.what the guys at work think tomorrow. Pic posted below.

yzzi

Hmm, I got some in the freezer yet. Let me know how it turns out.

Rebelst8

I had the temp creep up to 300. It ended up being a little dryer than I was looking for, but the final product tasted good. The guys at work seemed to like it. It's worth a try. As you can see from my pic, I made kabobs, then had them sitting over a tray to catch any fluid (I added some water to it, to try to help keep them moist).