Dining and Cooking
My offering at the New England Eggfest today…
In Big Green Egg

My offering at the New England Eggfest today…


These iguanas were trapped locally in S Florida last week and I cooked em up at the Eggfest. It may have been the most photographed thing there! 🤣 🦎 🔥. 250° until 155° internal temp. The meat is really all located in the tail section.

by CptnRon302

17 Comments

  4. TheFoxsWeddingTarot

    At first I thought this was a “remember to clean your grill before you fire it up folks!” Post.

  6. DogAnusJesus

    I love seeing people make use of invasives. I used to live in South Florida and I still sing the praises of lionfish. Best ceviche fish ever. I’ve never tried iguana but I definitely would.

  7. Temporary_Hat7330

    How’d it taste? What wood did you use?

  8. medium-rare-steaks

    Can guarantee from experience, this isn’t good

  9. MonkeyDavid

    I wish I was in Tijuana
    Eating barbecued iguana
    Woah-oh

  10. Glum-Suspect-4514

    # SIR

    Huevos the size of casaba melons. In Ct…. OH my.

    Spacecoast FL SALUTE to you.

    Presentation is fantastic.

    We have the agamas (Agama picticauda) all over in the past ten years, but ‘the juice aint worth the squeeze’ that small.

    Iguanas have been here, have pictures on my lawn, but not regulars yet thankfully. The ‘polar vortex’ might have pushed them south again.

    Would you share some of the details of the preps to get that presentation? Some skinning I think…. but ALL new to me.

    Being that the majority of the harvest is in the tail, would it be a reasonable cook just to do a load of tails? I know people in Stuart that would harvest for me.

  14. ox_throw

    How was the event? I live in Ohio and will be making it out to the Ohio Egg fest next month…. will you be making an appearance I hope!?

  17. Different_Nothing_93

    This is crazy LOL haha not what I expected to see scrolling today