Brine For 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)
BRICE PALMER'S FRIED ALLIGATOR BITES
I love fried gator tail, and the local restaurant in my area, The Black Hammock, has some of the best I've eaten. Unfortunately, I don't have their recipe. We can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something I would love to try cooking myself. This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from "Tony Chachere's Cajun Country Cookbook". It sounds very good, and all recipes I've ever seen are very similar with the only noted differences being in the batter and seasoning ingredients. I hope you enjoy this one! NOTE: Servings and yield are estimated. Prep time DOES NOT include refrigeration time. Posted for ZWT5.
Provided by kitty.rock
Categories Lunch/Snacks
Time 30m
Yield 24-36 bites, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
- Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
- Add the mustard to the bowl and mix well, coating meat with mustard.
- Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
- Deep fry at 375 F for 5 to 6 minutes or until golden brown.
- Serve hot with French fries and seafood sauce or other dipping sauce.
Nutrition Facts : Calories 201.4, Fat 5.9, SaturatedFat 2.5, Cholesterol 19.6, Sodium 789.7, Carbohydrate 29.9, Fiber 1.9, Sugar 0.9, Protein 7.5
BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
- Stir ingredients together in a saucepan and bring to a boil.
- Continue stirring until sugar is dissolved.
- Allow to cool.
- Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
- Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
- Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
- Discard brine before using and pat meat dry.
- If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
- Prepare meat as desired- roast, bbq, etc.
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5/5 (3)Estimated Reading Time 9 mins
- 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.
- Remove the gator from the brine and allow it to drain well. Pat the outside down with paper towel to remove excess moisture.
- Place the gator backside up on cutting board, split the tail muscles around the bone and trim away all the fat under and around the muscles.
- Season the gator with King Craw cajun seasoning and Killer Hogs Hot BBQ Rub on all sides. Stuff the tail cavity with the boudin cream cheese mixture (recipe below) and season the top of the stuffing with the same cajun and hot rub. Prop the gator’s jaws open with a block of wood (careful the teeth are sharp!)
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