Adventures in Grilling: Alligator
February 21, 2012
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 CajunGrocer.com. 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!
Clint Cantwell, Grilling.com Editor