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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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Old 02-10-2009, 05:21 PM   #1
Nix
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Default 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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Old 02-10-2009, 05:26 PM   #2
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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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Old 02-10-2009, 05:26 PM   #3
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Sounds good. How about Pictures?
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Old 02-10-2009, 05:27 PM   #4
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sounds good the pineapple is a plus on grill or smoker
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Old 02-10-2009, 05:34 PM   #5
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I have always wanted to try gator meat. Please post pics
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Old 02-10-2009, 07:09 PM   #6
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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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Old 02-10-2009, 09:16 PM   #7
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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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Old 02-10-2009, 09:46 PM   #8
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Pron pron pron!!!!!!!!!!!!
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Old 02-10-2009, 09:55 PM   #9
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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.


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Old 02-11-2009, 06:57 AM   #10
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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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Old 02-11-2009, 12:22 PM   #11
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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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Old 02-11-2009, 12:24 PM   #12
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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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