Gator Cooking
"Well gang did the gator cooking last weekend. Turned out very very good. Did 4 tail pieces about 10lbs each and 1 whole gator 3' long @ 8 lbs. Having no idea how to do this I decided to "Q" them like chicken or pork.
2 tail pieces where done with Cajun pastes and 2 tail pieces with a herb paste. The whole gator used Tony Chachere's in the body cavity and rubbed on the outside.
225 degrees in the gas fired, modified Brinkman Smoke N Pit. Went with the gas conversion because it is starting to get cold up here. Only hit 40 on cook day.
Used a combination of Adler wood and oak. Smoked fairly heavy, cooked about 8 eight hours until internal temp hit 150.
Served the whole gator just like smoked salmon and diced up the bigger tail pieces.
Anyway, enough beer can make anything taste good. But we had 50+ people there and not one complained."
Comments
Can you cook alligator tail with the bone in? Do you have to filet the meat from the bone? Thank you.