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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-10-2009, 05:21 PM | #1 |
Is lookin for wood to cook with.
Join Date: 01-03-09
Location: Orlando FL
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Smoked Tail
I get alot of gator meat well im in florida so anyways i ALWAYS fry it ! But i gots me an idear...
Pineapple brinned - mesquite smoked gator tail with a warm pineapple bbq sause for diping? Whats yall think ?
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02-10-2009, 05:26 PM | #2 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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I don't think mesquite would be a good match with gator.
A fruitwood (say apple or cherry) would probably go better with the pineapple brine.
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02-10-2009, 05:26 PM | #3 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Sounds good. How about Pictures?
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02-10-2009, 05:27 PM | #4 |
On the road to being a farker
Join Date: 07-01-07
Location: Springfield, MO
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sounds good the pineapple is a plus on grill or smoker
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02-10-2009, 05:34 PM | #5 |
Full Fledged Farker
Join Date: 09-01-08
Location: Huntsville,Alabama
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I have always wanted to try gator meat. Please post pics
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02-10-2009, 07:09 PM | #6 |
Is lookin for wood to cook with.
Join Date: 01-03-09
Location: Orlando FL
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I will be doing this on saturday so look for the pics !
Thanks for the feed back guys!!!! Applewood ya gotta get me sum of that .
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Dont drink but sure do SMOKE alot |
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02-10-2009, 09:16 PM | #7 |
is One Chatty Farker
Join Date: 01-11-09
Location: somerset, kentucky
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LOVE Gator,,, and yes that sounds good,,, let's see some pron when you get it done.
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02-10-2009, 09:46 PM | #8 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Pron pron pron!!!!!!!!!!!!
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02-10-2009, 09:55 PM | #9 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Not sure on gator. Is the meat tough? What texture? How about using a breast size portion and make these with pineapple instead of chile.
http://www.bbq-brethren.com/forum/sh...ghlight=ortega |
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02-11-2009, 06:57 AM | #10 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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If you have any luck smoking it, please let me know how you did it. I never was able to do anything with it on the smoker that really pleased me.
Good luck
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02-11-2009, 12:22 PM | #11 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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1. Fruitwood is good. Cherry is best, to me.
2. Gator will suck up smoke like a champ, so be careful of oversmoking. 3. Unless is is a young gator, it will get real "firm" when cooked. I tend to tenderize it with a cleaver [dull side, not sharp] or a jaccard before cooking. 4. Too lean to cook to high temps, you want an internal more like you would for pork loin or chops, maybe 140-45 degrees. It has been awhile since I did much of this, but we used to do gator tail all the time, for snacks and appetizers. I like a real hot dipping sauce with it. Good luck, Nix
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02-11-2009, 12:24 PM | #12 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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I forgot to say.
I never brined, so that might help. Also if you have access to Orange wood, it is another good choice.
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