Smoked Tail

N

Nix

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• Feb 10, 2009

• #1

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 ?

 

Alexa RnQ

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• Feb 10, 2009

• #2

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.

 

1_T_Scot

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• Feb 10, 2009

• #3

Sounds good. How about Pictures?

 

S

smokerdude

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• Feb 10, 2009

• #4

sounds good the pineapple is a plus on grill or smoker

 

S

Smokinrubcom

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• Feb 10, 2009

• #5

I have always wanted to try gator meat. Please post pics

 

N

Nix

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• Feb 10, 2009

• #6

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 .

 

Q

Que-Dawg

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• Feb 10, 2009

• #7

LOVE Gator,,, and yes that sounds good,,, let's see some pron when you get it done.

 

B

Barbarian

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• Feb 10, 2009

• #8

Pron pron pron!!!!!!!!!!!!

 

Norcoredneck

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• Feb 10, 2009

• #9

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/showthread.php?t=43792&highlight=ortega

 

Fatback Joe

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• Feb 11, 2009

• #10

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

 

qman

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• Feb 11, 2009

• #11

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

 

qman

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• Feb 11, 2009

• #12

I forgot to say.

I never brined, so that might help.
Also if you have access to Orange wood, it is another good choice.