Alligator Ribs Food

BBQ SMOKED ALLIGATOR RIBS

Steps:

• Preheat a smoker for cooking at 300 degrees F.
• Rub the racks of ribs with the Dry Seasoning. Place in the smoker and cook for 40 minutes.
• Preheat a grill.
• Remove the ribs from the smoker and toss in the BBQ Sauce. Place on the grill and cook, 6 to 8 minutes. Stack the ribs on the Texas toast and add more BBQ Sauce to top. Garnish with the jalapeños and green onions.
• Mix together the chili powder, brown sugar, garlic and onion powders, pepper, salt, cinnamon and smoked paprika in a bowl, whisking all ingredients thoroughly.
• Simmer the onions, garlic and 2 cups rum in a saucepan until the onions are translucent. Add the ketchup, brown sugar, molasses, vinegar, paprika, ancho powder, salt, coriander and cayenne and cook for 20 minutes.
• Stir in the remaining 1/2 cup rum. Strain and cool completely.

FRIED ALLIGATOR NUGGETS

Steps:

• Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

ALLIGATOR FRITTERS

Steps:

• Cook gator in olive oil in a pan until cooked through; chill meat thoroughly.
• Add egg, mustard, scallions, garlic, Garlic Butter, red pepper and baking powder to gator in a mixing bowl. Add the flour a little at a time, adjusting until the mixture is a little looser than that of a meatball (you may not need to add the whole amount). Form into 3-inch ovals.
• Saute in some oil in a skillet until golden, 2 minutes on the first side and 1 minute on the second side.
• Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed. Turn back to low speed and add the wine and lemon juice. Beat on high speed for 2 minutes. Turn to low speed and add the parsley; beat 30 seconds and turn off mixer.
• Mix together mayo, dill, white pepper, cayenne and lemon juice in a bowl.

ALLIGATOR ALLEMOND

Steps:

• Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator.
• In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use.
• In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux. Let the meat begin to brown on all sides, about 10 minutes. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes. Serve over rice.