bacon threat

garbadee · June 29, 2010, 04:58:39 PM

OK I admit it's my fault. Was out of town on business and saw a butcher's shop. Decided to stop in and see if they have decent pork bellies (can only get thin ones here). Well I bought almost 30 pounds (also 4 Delmonico steaks and some alligator). Freezer is full and frige now has meat coming out the door. Think the wife is a little overwhelmed.

Gonna hit the store tomorrow for supplies and start curing... Will take pictures then.

BTW, anyone ever smoked alligator?

Ed

ArnieM · June 29, 2010, 05:12:25 PM

Quote from: garbadee on June 29, 2010, 04:58:39 PM

BTW, anyone ever smoked alligator?

Ed

You might have to bend it a bit to fit it into the smoker ;D

Wildcat · June 29, 2010, 05:19:14 PM

Never even cooked gator, but have devoured plenty. I would treat it like lean steak - couple of hours smoke, then finish in traditional way (whatever that is). It takes someone with knowledge to get it tender. 60 percent of the gator I've had was fairly tough.

FLBentRider · June 29, 2010, 05:24:09 PM

My experience is the same as Wildcats. I've eaten it but not cooked it.

I've been looking, although not that hard. I'm waiting for a friend to invite me to go out and get some "fresh"

DTAggie · June 29, 2010, 08:59:23 PM

Way to jump in head first Garbadee

TestRocket · June 30, 2010, 07:22:42 AM

Quote from: ArnieM on June 29, 2010, 05:12:25 PM
Quote from: garbadee on June 29, 2010, 04:58:39 PM

BTW, anyone ever smoked alligator?

Ed

You might have to bend it a bit to fit it into the smoker ;D

At least you don't have to throw them alive in boiling water like crab and crawfish!

Caneyscud · June 30, 2010, 09:30:23 AM

Must not be from Texas! We throw them in a pot along with potatoes, corn, onions, lemon, shrimp and lots of Old Bay and Cayenne and dump it all out on a table. We don't mess around with them scrawny mudbugs! ;D ;D ;D ;D

TestRocket · June 30, 2010, 09:47:43 AM

That will work! I'll bring the cold beer and Jack.

garbadee · July 03, 2010, 06:04:26 PM

Well I had some bacon that was ready to smoke so I put the alligator in the Bradley with bacon (had put a lite coat of Award Winning Dry Rub on gator). Used pecan but only left the gator in for an hour since I was smoking at 130F and the gator and not been in brine. Pulled gator out of Bradley and stuck it in the frige then finished smoking the bacon.

Decided to cook some of my fresh bacon in my George Foreman. Cut the alligator into strips, put the grease from the bacon (maybe 1/4 cup) on the smoked alligator, a little more salt, and then fried gator in George Foreman too.

Plenty of smoke flavor on gator. Tasted good. Wife liked gator better than bacon and wants to find where we can buy more. So I would say that is a good view.