Ready to embark on a unique culinary journey? Smoked gator is a Southern delicacy that’s sure to tantalize your taste buds. This dish offers a rich, smoky flavor profile that’s both bold and satisfying. In this guide, we’ll walk you through the process of smoking a whole gator, from selecting the perfect cut to mastering the smoking technique.
Sure! Here’s a more concise and rewritten version of the instructions:
INGREDIENTS
- 30lb whole alligator (dressed)
- 1/4 cup Malcom’s King Craw Cajun Seasoning
- 1/4 cup Killer Hogs Hot Rub
- 1 bottle Killer Hogs The BBQ Sauce
- 1 bottle Killer Hogs Vinegar Sauce
INSTRUCTIONS
- Brine the Gator: In a large cooler, soak the cleaned alligator in a brine solution made from 4 gallons of water, 4 cups sugar, 4 cups salt, Malcom’s King Craw seasoning, dry and liquid crab boil, and lemon juice. Add ice to keep it cool. Let it soak for 24 hours.
- Prepare the Gator: After brining, remove the gator, drain, and pat it dry. Lay the gator on a cutting board, trim the tail muscles, and remove excess fat.
- Seasoning: Season the gator on all sides with Malcom’s King Craw Cajun Seasoning and Killer Hogs Hot Rub. Stuff the tail cavity with a mixture of cream cheese, jalapeño pork boudin, Hidden Valley Ranch dressing mix, bacon, and Cajun seasoning. Season the stuffing with the same rub. Prop the gator’s jaws open with a block of wood.
- Smoking: Place the gator on a BBQ pit set to 275°F, using pecan wood for smoke. Cook for about 4 1/2 hours until the internal temperature of the tail reaches 165°F.
- Glaze and Garnish: Remove the gator from the pit and glaze it with a 50/50 mix of Killer Hogs BBQ sauce and Vinegar Sauce. Optional: smoke a chicken for 2 hours at 325°F and place it in the gator’s mouth for a fun presentation. Garnish with steamed shrimp, corn, potatoes, and smoked sausage.
- Serving: Remove the stuffing, tail meat, tenderloin, leg meat, and jowls. Chop into bite-sized pieces, place in a bun with a little stuffing, drizzle with BBQ sauce, and enjoy!
BRINE RECIPE
- 4 gallons water
- 4 cups sugar
- 4 cups salt
- 6oz Malcom’s King Craw Cajun seasoning
- 2oz dry Louisiana crawfish/crab boil
- 2oz Louisiana liquid crab boil
- Juice of 2 lemons
STUFFING RECIPE
- 2 blocks softened cream cheese
- 1 lb jalapeño pork boudin (casing removed)
- 1 package Hidden Valley Ranch seasoning mix
- 8 strips crispy bacon, crumbled
- 1 tbsp King Craw Cajun seasoning
Mix all stuffing ingredients, chill until ready to stuff the gator.
