Smoked Alligator - Dining and Cooking

14 lb alligator.

Brined for 12 hours with some crab boil with lemons and sugar.

Prepped and trimmed for 2h to remove the fat from the tail and body. Lost about 2lbs.

Stuffed with cream cheese, andouille sausage, ranch mix and jalapenos.

Lined with bacon, spiced with Cajun throughout.

Smoked on a pit boss idk what that cost me 450 bucks at 250 for 3.5 hours.

Pulled great at 165. Fed 12 people with sides. Removed stuffing and used as a base for nice pulled alligator sandwiches.

Phenomenal meal. Expensive, but phenomenal. Shipped from Louisiana to northern Illinois.

by AKGBOperative