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Started By
Message
Cooking a whole small gator
Posted on 10/10/19 at 7:05 am
Posted on 10/10/19 at 7:05 am
I have a small gator, maybe 3 foot with the head on. Planning on cooking Saturday. Will be using my Treager.
Any advice is welcome.
Any advice is welcome.
7
Posted on 10/10/19 at 8:35 am to hugo
I've cooked gator before many times as a sauce piquant but never on a grill or smoker.
I would think you'd have to cover the thinner areas of the meat in the legs and end of the tail with foil during the cooking process to keep them from burning or possibly drying out too much since they are thinner than the bulk of the tail meat.
Three feet with the head still on is really a small gator. You probably don't have but 5 lbs. of meat on that thing once cleaned and cooked.
I would think you'd have to cover the thinner areas of the meat in the legs and end of the tail with foil during the cooking process to keep them from burning or possibly drying out too much since they are thinner than the bulk of the tail meat.
Three feet with the head still on is really a small gator. You probably don't have but 5 lbs. of meat on that thing once cleaned and cooked.
Posted on 10/10/19 at 10:17 am to hugo
Rotisserie baw
Posted on 10/10/19 at 10:39 am to Upperdecker
That’s lame. Hey look at me I’m spinning a gator and ruining the meat so people think I’m cool. Waste of a small gator.
This post was edited on 10/10/19 at 10:40 am
Posted on 10/10/19 at 10:45 am to Dale Doubak
He’s cooking a whole gator, he’s trying to look cool and waste good meat. Might as well go all out
Posted on 10/10/19 at 10:47 am to Upperdecker
Gonna try and hijack a bit... I'm frying gator tail.... probably going to cut into chunks. How long do I let it fry??
Posted on 10/10/19 at 11:21 am to Dale Doubak
quote:yeah. The meat will almost be inedible. A 3 ft gator is tiny. Like less than 5 lbs tiny. There will just be little strips of meat. The legs will look like squirrel legs.
Hey look at me I’m spinning a gator and ruining the meat so people think I’m cool. Waste of a small gator.
Posted on 10/10/19 at 1:08 pm to tigerfoot
Lol. At least buy 10lbs of tail meat and fry. I just don’t get the smoking it. We will see it all day on TV
This post was edited on 10/10/19 at 2:57 pm
Posted on 10/10/19 at 2:39 pm to hugo
Bard it with bacon...
Eta pic:
Eta pic:
This post was edited on 10/10/19 at 2:43 pm
Posted on 10/10/19 at 3:24 pm to BigDropper
Posted on 10/10/19 at 4:26 pm to maxxrajun70
Great contribution to the conversation.
Posted on 10/10/19 at 4:41 pm to Upperdecker
quote:
He’s cooking a whole gator, he’s trying to look cool and waste good meat. Might as well go all out
Is he stuffing it with ribeye or something?
Posted on 10/10/19 at 5:38 pm to hugo
Who's the lucky chap with dibs on the claws?
What's your plan to grill a whole small elephant in a month?
What's your plan to grill a whole small elephant in a month?
This post was edited on 10/10/19 at 5:42 pm
Posted on 10/10/19 at 5:42 pm to scott8811
quote:Are you hooked on frying it? Blackening is easier and taste delicious
Gonna try and hijack a bit... I'm frying gator tail.... probably going to cut into chunks. How long do I let it fry??
Only takes about 2 minutes each side for blackening, takes about 3-4 mins frying it
This post was edited on 10/10/19 at 5:44 pm
Posted on 10/10/19 at 6:23 pm to BigDropper
That looks awful
Posted on 10/10/19 at 6:35 pm to Bigpoppat
It's odd to make it more difficult on yourself. Why not just butcher it and smoke the similarly sized pieces? Or is the visual spectacle and "whoa, look what he's doing" part of what you're going for?
Also, I don't eat gator but it would smoking it make it tough? Seems like it's something that should be fried or blackened.
Also, I don't eat gator but it would smoking it make it tough? Seems like it's something that should be fried or blackened.
Posted on 10/10/19 at 7:03 pm to hugo
I’ve seen it once on a big green egg. Guy skinned it except for the head and wrapped it all in bacon.
Unfortunately I never got to see the finished product
Unfortunately I never got to see the finished product
Posted on 10/10/19 at 10:33 pm to hugo
We’re doing the same, except using a Cajun Microwave. Mostly for show. I’d rather fry it or sauce piquant but the other guys are set on cooking it whole. No tips as I’ve never done it.
Thinking about parboiling it in crawfish seasoning the night before. Is that necessary?
Thinking about parboiling it in crawfish seasoning the night before. Is that necessary?
Posted on 10/11/19 at 6:40 am to PawnMaster
I talked to a guy who cooked a couple of farm-raised 10 pounders whole. Said they wrapped in bacon and smoked for about 4 hours (I think). He said the meat just pulled right off, and everybody loved it.
Posted on 10/11/19 at 7:48 am to Twenty 49
quote:
I talked to a guy who cooked a couple of farm-raised 10 pounders whole. Said they wrapped in bacon and smoked for about 4 hours (I think). He said the meat just pulled right off, and everybody loved it.
What temp do you smoke it at? I’d imagine it hasn’t to be really low to avoid over cooking
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