Whole Smoked Alligator Recipes
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)
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- Place the cleaned and dressed 30lb whole gator in an empty cooler. Pour the brine solution (recipe below) over the gator. 4 gallons total should cover the gator depending on the size of cooler you are using. Place a 20lb bag of ice over the gator to weight it down and keep it cold during the brine process. Soak the gator for 24 hours in the brine.
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