Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sunday Funday Gator Cook!
cmac610
Posts: 230
Been wanting to do a whole gator on the Egg for a while…and today is the day!
Brined this guy overnight in salt, sugar, lemon and Cajun spices and getting ready to trim. Plan is to go Malcom Reed style, remove the tail fat and stuff the tail with cream cheese, jalapeño, bacon and rub. Will probably wrap with bacon to keep it moist and cook indirect. Thinking it’s probably going to take 3-3.5 hours since it’s a fairly small gator (12#). Should be ready by halftime of the Niner’s game!
Going to do a low country “boil” on the Cotton Gin smoker to make sure there’s enough food for the crowd! More to come…
Btw…planning on going LIVE for the cook on IG and YT if anyone is interested in watching - @Cmac.Cooks
Brined this guy overnight in salt, sugar, lemon and Cajun spices and getting ready to trim. Plan is to go Malcom Reed style, remove the tail fat and stuff the tail with cream cheese, jalapeño, bacon and rub. Will probably wrap with bacon to keep it moist and cook indirect. Thinking it’s probably going to take 3-3.5 hours since it’s a fairly small gator (12#). Should be ready by halftime of the Niner’s game!
Going to do a low country “boil” on the Cotton Gin smoker to make sure there’s enough food for the crowd! More to come…
Btw…planning on going LIVE for the cook on IG and YT if anyone is interested in watching - @Cmac.Cooks
Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
Comments
-
This is gonna be epic! Will be following...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Oh man...standing by for this one!
-
Waiting for an update! Had alligator once at a place in Chicago
-
WOW . . . I've never had gator, does it tastes like chicken?
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
kind of...just a little different texture. Very cool post!loco_engr said:WOW . . . I've never had gator, does it tastes like chicken? -
Pics and tell us how it was. Would love to try this one day.
-
-
-
Sorry to keep ya’ll waiting, but I was depressed last night after Brock went down and Philly rolled over my Niners. 😩
But back to the gator! Took about 3 hours. Ended up stuffing the tail as planned and also wrapped in bacon. The last 20 minutes I pulled the bacon and glazed with some BBQ sauce. I might have also stuffed a Cornish Game Hen in his mouth to cook because…well why not?!?
For such a small gator, he actually had a good amount of meat from the loins and tail. A lot of first time gator eaters and they all loved it. Also did a low country smoke in the Cotton Gin with shrimp, potatoes, andouille sausages, lemons and grails heads.All in all was a fun cook. Biggest bit of advice, removing the fat from the tail was key. Pretty easy to remove before cooking and it really eliminates the fishy taste that people associate with gator.
Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide. -
It’s actually got a fairly neutral taste. Takes on whatever flavor profile you use.loco_engr said:WOW . . . I've never had gator, does it tastes like chicken?Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide. -
Nicely done!"I've made a note never to piss you two off." - Stike
-
Thank you!JohnInCarolina said:Nicely done!Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide. -
Definitely deserves the Dam Son!!!!!That’s just pure magic 👏👏
Greensboro North Carolina
When in doubt Accelerate.... -
Great cook. Way to bring it home. Very creative use of the natural mouthpiece for the hen!!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Awesome cook!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Super cool. I’ve had @Jupiter Jim ’s alligator sausage (really good) and the carnival “alligator on a stick,” but that’s been it. I’d try it again.
-
Awesome! What is the meat consistency like, or how do you remove/serve it once it's done? I've had it fried in nugget form before but I assume this is a bit different.
-
Everyone says gator tastes like chicken, but I don’t think so. You don’t want to overcook or it’ll get really chewy, but cooked correctly, it’s got almost a firm seafood like texture. And it takes on whatever flavor profile you hit it with.FrostyEgg said:Awesome! What is the meat consistency like, or how do you remove/serve it once it's done? I've had it fried in nugget form before but I assume this is a bit different.90% of the meat is in its tail, so when prepping, it’s always best to basically filet out between the four tail muscles to get the fat out…or it’ll taste fishy with unrenerable fat. And the two loins are also on the underneath side of the tail. A little more meat on the “back strap” and jowls.Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide. -
Well done!!
-
Very cook cook, post and photos!Thank you,DarianGalveston Texas
-
@cmac610
Thanks for the explanation. Would like to see where the fat is exactly -
Dumb *ss me did not realize you had gators in MA! no wonder @fishlessman can’t catch fish up that way!
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum