Brine For Alligator Food

WHOLE SMOKED ALLIGATOR

Steps:

• Allow the frozen alligator to thaw for about a day before putting it in a small ice cooler and covering it with enough water to submerge the gator.
• Add Kosher or sea salt, brown sugar and white sugar to the water in the cooler and let the gator sit in the brine for 16 hours.
• Preheat your pit to 250. I used a Meadow Creek PR60 Pig Roaster with a combination of briquettes, lump charcoal and pecan wood chunks.
• Season the gator with Creole seasoning and a rub of your choice.
• Once the pit's temperature reaches 250, place the gator on the pit and mop the gator every hour for 5 hours with a mix of Jack Daniels, cherry cola and apple juice.
• After 5 hours, the gator should be perfectly cooked and you can serve it immediately (just to be sure, internal temp with a thermapen should be 155 degrees)

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.