Whole Smoked Gator Recipe: A Southern Delight

Why Smoke a Whole Gator?

Preparing for Smoking

Ingredients:

• 1 whole alligator, approximately 10-12 feet long

• Dry rub of your choice (e.g., salt, black pepper, paprika, garlic powder, and cayenne pepper)

• Marinade (optional)

Equipment:

• Smoker (large enough to accommodate the gator)

• Charcoal or wood chips for smoking

• Meat thermometer

• Aluminum foil

• Cooking gloves

• A large cutting board or table

The Smoking Process

Step 1: Cleaning and Preparing the Gator

• Start by removing the skin of the gator. With a sharp knife, carefully peel off the skin, making sure not to disturb the meat underneath.

• Once the skin is removed, rinse the gator thoroughly with cold water to remove any debris or impurities.

• Pat the gator dry with paper towels and lay it on a large cutting board or table.

Step 2: Seasoning the Gator

• Liberally apply your chosen dry rub all over the gator, ensuring it is evenly coated. This will infuse flavors into the meat as it smokes, giving it a delicious and aromatic profile.

• If desired, you can marinate the cleaned gator overnight to enhance the flavors. Choose a marinade that complements the dry rub, such as a citrus-based or spicy mixture.

Step 3: Preparing the Smoker

• Set up your smoker according to the manufacturer’s instructions and ensure you have a stable temperature of around 225°F (107°C).

• Add charcoal or wood chips, such as oak or mesquite, to create flavorful smoke. Remember to soak wood chips in water for about 30 minutes before using to prevent them from burning too quickly.

Step 4: Smoking the Gator

• Place the seasoned gator onto the smoker’s grill grates, positioning it carefully to ensure even cooking.

• Close the smoker’s lid and let the magic happen. The entire smoking process will take anywhere from 8 to 10 hours, depending on the size of the gator.

• During smoking, monitor the internal temperature of the meat periodically with a meat thermometer until reaching a safe temperature of 160°F (71°C) in the thickest part of the gator.

Step 5: Resting and Carving

• Once the gator has reached the desired internal temperature, carefully remove it from the smoker using cooking gloves and transfer it to a large cutting board.

• Tent the gator loosely with aluminum foil and let it rest for 20-30 minutes. This allows the meat to relax and distribute the juices evenly.

• After resting, it’s time to carve your masterpiece. Using a sharp knife, segment the gator into its respective parts: tail, leg, ribs, and jaw. Serve each portion on a platter, keeping the presentation as impressive as the flavors.

Enjoying the Gator