Whole Smoked Gator Recipe

Gator meat is a unique and exotic protein that offers a flavorful and tender eating experience. If you are up for a culinary adventure, try smoking a whole alligator for a mouthwatering feast that your friends and family won't soon forget. This recipe will guide you through the process of smoking a whole gator to perfection.

Ingredients:

• 1 whole alligator, approximately 8-10 feet long
• 2 cups of your favorite dry rub seasoning
• 2 cups of BBQ sauce
• Wood chips (preferably oak or hickory) soaked in water
• Aluminum foil
• Meat thermometer

Instructions:

Preparation:

1. Thaw the alligator if previously frozen, ensuring it is fully defrosted before proceeding with the recipe.
2. Using a sharp knife or shears, remove the legs close to the body, exposing the joints.
3. Cut through the joint to separate the legs from the main body.
4. Lay the gator on its back and make an incision down the belly, exposing the interior.
5. Gently remove the internal organs, being careful not to puncture any organs.
6. Rinse the alligator thoroughly with cold water to remove any excess blood or debris.
7. Pat the gator dry with paper towels.

Seasoning:

1. Rub the gator meat thoroughly with your favorite dry rub seasoning, making sure to cover all areas including the inside of the cavity.
2. Cover the seasoned gator with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight for maximum flavor.

Smoking:

1. Prepare your smoker by preheating it to around 225°F (107°C) according to the manufacturer's instructions.
2. Add soaked wood chips to the smoker box or directly onto hot coals to create a flavorful smoke.
3. Place the alligator on the smoker grates, belly-side down, and close the lid.
4. Smoke the gator for approximately 6-8 hours, depending on the size, or until the internal temperature reaches 160°F (71°C) in the thickest part of the meat.
5. Check the temperature periodically using a meat thermometer to ensure it doesn't overcook.
6. Baste the gator with BBQ sauce during the last hour of smoking, brushing it on every 15 minutes to create a delicious glaze.

Serving:

1. Once the internal temperature has reached 160°F (71°C) and the meat is tender, carefully remove the smoked gator from the smoker.
2. Allow the meat to rest for about 10-15 minutes before carving to let the juices redistribute.
3. Carve the smoked alligator into serving-sized pieces, separating the different cuts of meat, including the legs, tail, and body.
4. Serve the smoked gator with your favorite side dishes, such as cornbread, coleslaw, or roasted vegetables.

Smoking a whole alligator is an impressive undertaking that will surely make you the talk of the town. Enjoy the unique flavors and unforgettable experience of indulging in this exotic dish with your loved ones. So, go ahead, gather your ingredients, fire up your smoker, and take a bite out of this one-of-a-kind meal!