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Alligator recipes

Posted on 10/8/20 at 8:03 pm
Posted by Klinecm
Picayune, MS
Member since Jun 2017
66 posts
Posted on 10/8/20 at 8:03 pm
Harvested 2 10’+ alligators here in Florida. Took to a processor. Got 80 lbs of white meat back and 75lbs of dark meat. 30 lbs of dark meat was brought to a person to make jerky. I understand dark meat has a real flavor to it. Have 15 lbs of dark meat defrosting in the fridge to cook this weekend.
Throw me your best recipes. Going to try burgers, sausage, crab cakes (substitute alligator), breakfast sausage. More ideas and tried and true recipes please!

For reference:
LINK
This post was edited on 10/8/20 at 8:08 pm
Posted by thejudge
Westlake, LA
Member since Sep 2009
14039 posts
Posted on 10/8/20 at 8:17 pm to
I love a red gravy with the alligator meat.

Mmm
Posted by TribeCalledQuest
Member since Apr 2020
482 posts
Posted on 10/8/20 at 8:23 pm to
I second the alligator sauce picante.

EDIT: Tree Dawgs Sauce Picante Recipe
This post was edited on 10/8/20 at 8:30 pm
Posted by Klinecm
Picayune, MS
Member since Jun 2017
66 posts
Posted on 10/8/20 at 8:38 pm to
Damn. I need to go get a 5 gallon pot..
Posted by jfw3535
South of Bunkie
Member since Mar 2008
4644 posts
Posted on 10/8/20 at 9:00 pm to
Sauce piquant.
Posted by TribeCalledQuest
Member since Apr 2020
482 posts
Posted on 10/8/20 at 9:19 pm to
Yep. Misspelled it 2X.
Posted by TribeCalledQuest
Member since Apr 2020
482 posts
Posted on 10/8/20 at 9:22 pm to
quote:

Damn. I need to go get a 5 gallon pot..


Yep. But for now, use the biggest pot you have and alter recipe accordingly.
Posted by junkfunky
Member since Jan 2011
33858 posts
Posted on 10/8/20 at 9:29 pm to
I made some kabobs a couple years ago when we played florida and they went pretty fast.
Posted by thejudge
Westlake, LA
Member since Sep 2009
14039 posts
Posted on 10/8/20 at 9:33 pm to
Big magnalite pot will work.
Posted by LSUballs
RayVegas LA
Member since Feb 2008
37723 posts
Posted on 10/8/20 at 9:45 pm to
I like to cut up tail meat, go heavy with some Paul P’s blackening seasoning and blacken it in butter in a skillet. Hit I with some lemon when it comes out and eat it hot. Lawd
Posted by Got Blaze
Youngsville
Member since Dec 2013
8710 posts
Posted on 10/8/20 at 11:57 pm to
Turtle Soup ... sub the alligator for turtle meat


Posted by go_tigres
Member since Sep 2013
5152 posts
Posted on 10/9/20 at 12:59 am to
I throw some in the ninja with a little broth until it’s tender. While that’s going I make a thick base with butter, onion, bell pepper, celery, slap ya momma, Tabasco, and garlic. Once the veggies clarify, I add flour to thicken and cover/simmer. When the meats done I mix it in the base and stuff it in mini meat pies using puff pastry. Bake till brown and...mmm

Or, after it’s done in the ninja I’ll throw it in the air fryer, spray with Pam and cook for 3 minutes, flip and cook for 3 more minutes - coat with franks buffalo sauce and devour. The buffalo gator does not stay on the pan long. I’ll go through a bunch quick like.
Posted by Klinecm
Picayune, MS
Member since Jun 2017
66 posts
Posted on 10/9/20 at 6:07 am to
Any tips on recipe? Procedure?
Posted by Klinecm
Picayune, MS
Member since Jun 2017
66 posts
Posted on 10/9/20 at 6:10 am to
So blasting it in a ninja you’re basically pulverizing it? Can’t imagine you have much left besides ground.
Posted by go_tigres
Member since Sep 2013
5152 posts
Posted on 10/9/20 at 3:05 pm to
Nah. I use a nice sized tenderloin and do a low pressure setting.
Posted by ecb
Member since Jul 2010
9335 posts
Posted on 10/10/20 at 7:28 am to
3ft alligators are best, fry the tail meat like fish.

That's what I hear...
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