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Cooking Alligator

post #1 of 13
6/21/09 at 3:17pm
Thread Starter 
So I have a big piece of alligator tail that I bought at the market here and I was going to try and cook it up tonight. The only problem is I'm not exactly sure how or what way I want to cook it...

Any of you guys have any good recipes for marinades or spices to use? I know there's a few chefs or aspiring chefs on this site. It's a beautiful day outside, should I grill it? I'm open to pretty much any ideas, the only two things I really don't want to do are deep fry it or use it in a stew.

Thanks!
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post #2 of 13
6/21/09 at 3:33pm
http://answers.yahoo.com/question/in...3220428AA0TbZO
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post #3 of 13
6/21/09 at 10:17pm
It's hard not to fry it or put it in a stew (or sausage). It's an extremely chewy meat. It's really really good though, and served in many restaurants around here.
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post #4 of 13
6/21/09 at 11:36pm
I prefer the "restaurant" method of just making fingers and deep frying them. Tastes great with a little bit of lemon. I prefer getting hands-on with it because you can knead it to soften it up.
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post #5 of 13
6/22/09 at 3:54am
mmm...alligator gumbo sounds good right about now. what'd you end up cooking?
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post #6 of 13
6/22/09 at 9:29am
Thread Starter 
Thanks for the input guys.

I ended up just marinating it in a mixture of milk and several different kinds of pepper, then grilling it outside and serving with a Greek style salad.

It really wasn't chewy at all or anything, just used a little bit of habanero sauce on top and it was perfect.

I'll probably buy some more and try deep frying like Whodini suggested, the reason I didn't want to do that this time or use it in a stew is because I really didn't want to mask the flavor that much with too many other things
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post #7 of 13
6/22/09 at 9:47am
Quote:
Originally Posted by SoundItOff View Post
Thanks for the input guys.

I ended up just marinating it in a mixture of milk and several different kinds of pepper, then grilling it outside and serving with a Greek style salad.

It really wasn't chewy at all or anything, just used a little bit of habanero sauce on top and it was perfect.

I'll probably buy some more and try deep frying like Whodini suggested, the reason I didn't want to do that this time or use it in a stew is because I really didn't want to mask the flavor that much with too many other things

Don't sound half bad, sounds rather good actually.
You'll it fried too. I like mine fried with a flour coating opposed to batter which I've seen done on occasion. Living in the North I'm not sure which is most traditional.
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post #8 of 13
6/22/09 at 9:26pm
Quote:
Originally Posted by SoundItOff View Post
I ended up just marinating it in a mixture of milk and several different kinds of pepper, then grilling it outside and serving with a Greek style salad.

It really wasn't chewy at all or anything, just used a little bit of habanero sauce on top and it was perfect.

Sounds good. I'll have to try it sometime.
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post #9 of 13
6/22/09 at 9:40pm
As others have said, fried is definitely good. I've also had it blackened, which was quite tasty.
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post #10 of 13
6/22/09 at 10:21pm
I had it blackened once, quite good, IMO. Other than that, deep fry is the way to go. Gator and rabbit taste remarkably like chicken to me. So I don't even see the point of eating these two meats anymore.
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post #11 of 13
6/24/09 at 1:47am
like a couple others have said before, blackened is a great option for gator if you are looking for an alternative to the fried option
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post #12 of 13
6/24/09 at 1:49am
Does brilliantly well as a curry. Otherwise I'd marinate and sear, maybe do a sherry reduction.
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post #13 of 13
6/27/09 at 3:28pm
I'll take the tail skin if you're not using it. It would make a perfect condom for me.
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