Brine For Alligator Food
WHOLE SMOKED ALLIGATOR
If you want to have a truly epic get together, smoking a whole gator is the way to do it! Surprisingly easy with great results, the secret ingredient here is time and smoke for perfectly cooked gator! The part that takes the longest is brining overnight, but after that, the gator will only take about 5 hours until cooked for a 27 lb alligator. Smoked gator taste more like turkey or ham than when you fry it, which makes it taste more like chicken.
Provided by Thomas Galeassi
Categories Exotic Meats
Time 21h
Number Of Ingredients 14
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
I love fried gator tail, and the local restaurant in my area, The Black Hammock, has some of the best I've eaten. Unfortunately, I don't have their recipe. We can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something I would love to try cooking myself. This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from "Tony Chachere's Cajun Country Cookbook". It sounds very good, and all recipes I've ever seen are very similar with the only noted differences being in the batter and seasoning ingredients. I hope you enjoy this one! NOTE: Servings and yield are estimated. Prep time DOES NOT include refrigeration time. Posted for ZWT5.
Provided by kitty.rock
Categories Lunch/Snacks
Time 30m
Yield 24-36 bites, 8-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 201.4, Fat 5.9, SaturatedFat 2.5, Cholesterol 19.6, Sodium 789.7, Carbohydrate 29.9, Fiber 1.9, Sugar 0.9, Protein 7.5
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