Adventures in Grilling: Alligator

February 21, 2012

alligator and slaw sandwiches

Having lived in New Orleans for a bit when growing up, I’m no stranger to alligator meat.  That said, I’ve always had it deep fried or in sausage so the idea of grilled ‘gator was a new one but today is Fat Tuesday so it was worth the old college try.

First up was the meat itself.  Fortunately I’ve got a “go-to” resource when it comes to all things Creole and Cajun, a site call  Soon enough a one pound batch of alligator meat was sitting on my front porch along with some additional N’awlins supplies including Zapps potato chips, Creole mustard and a bunch of assorted hot sauces.

Next up was the recipe.  After a bit of research I found that soaking the ‘gator in some milk helped to balance the flavor.  Never one to question the authority that is the Internet, I took this advice and ran with it.  A 4 hour soak in a mixture of whole milk and a little Creole seasoning and we were ready to cook!

‘Gator cooked, Italian roll toasted, and now it’s time for a little Lagniappe — some Remoulade slaw (2 cups precut slaw and sauce to taste.  You can find my personal recipe here).    Some fire roasted tomatoes and I was ready to call this adventure a success!  Got some more grilling challenges you’d like to see me tackle?  Post them below and I’ll give them my smokin’ best shot!

alligator and slaw sandwiches

Clint Cantwell, Editor

Related Topics: Adventures In Grilling | Clint Cantwell | Game Meat | Sandwiches

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