Gator Time- Live Cook (not the gator)

okiej · Dec 18, 2021

We do a themed Christmas every year to avoid the overload of turkey everywhere. This year its' Cajun. So Wally travelled from New Orleans up to Oklahoma on dry ice to bask in my Shirley Fabrication Hickory sauna. Wally is small, about 8.5# and 4'. After arrival we placed him on ice in an ice chest to thaw for 24 hours. Then last night I filled his belly full of Kielbasa sausage which thrilled him to stiches. Gave him a massage in olive oil and rubbed him down in a combination of SPOG and Old Bay seasoning. Gave him a plank of wood to chew on (Those teeth are like puppy teeth, sharp), He's been chillin since last night and now we are waiting for smoker sauna to stabilize at 250f or just under. He's planning to join us for dinner about 2:00 today :-D I'm going to make us some coffee and will update later

Kfoley · Dec 18, 2021

Wow, I will be following this thread.

SMOKE FREAK · Dec 18, 2021

Can't wait to see how Wally enjoys dinner time :thumb:

Big George's BBQ · Dec 18, 2021

tom b · Dec 18, 2021

Standing by for progress and results

frognot · Dec 18, 2021

I've been looking forward to this thread.

okiej · Dec 18, 2021

Wally is now in the Sauna. Sauna at 248, Wally at 41. Middle rack. Shirley Fabrication 24 x 36

ShadowDriver · Dec 18, 2021

Love the start to this. I'd have no clue in which direction to go, but I sure could follow your lead.

op2:

onemanlan · Dec 18, 2021

Oh my that looks mighty fine.

okiej · Dec 18, 2021

Wally has got a little color on now at IT of 90f, so it's time to spritz and put on his tin foil suit before dinner time.

Greygoose · Dec 18, 2021

OK,,,,what’s up,for next year,,,armadillo,,,LOL. Texas style,,,,

okiej · Dec 18, 2021

Greygoose said:
OK,,,,what’s up,for next year,,,armadillo,,,LOL. Texas style,,,,

Never know. That Spam contest looked interesting. Maybe desserts, maybe breakfast, it gets harder to be different every year. But it's always fun to see what pops up :-o

okiej · Dec 18, 2021

Other food running a little behind. So I pulled gator at IT158 and left in foil covered with towels for a little carryover cooking. Target was 160-165. Gets rubbery after 165. So busy with all the thing going on, tons!!! of food from jambalaya, shrimp, bread pudding. You name it. Gator was good and everyone loved it. The white fat in the tail pulls right off with finger tips. Jaw meat was great, but tiny on this one. I will do this again!

ShadowDriver · Dec 18, 2021

That's an appetizer that'll get your attention! Sounds like quite the celebratory feast!

TBASS · Dec 18, 2021

Great cook. That might be a new item for the bucket list.

jkief · Dec 18, 2021

We’re frying some alligator up this evening for dinner. I like this version too. Will have to give it a go. Looked great!

Learning to BBQ · Dec 18, 2021

I'd love to try that! Interesting thread and great cook!

Stingerhook · Dec 18, 2021

Came out great Jeff.

okiej · Dec 18, 2021

Thank you everyone. It was fun and came out great. Wish I could have got more and better pics at end, but everyone was here and ready to eat. And of course they all wanted to see and try the gator. Lucky I got what I did

Learning to BBQ · Dec 18, 2021

Thanks for sharing! That's my kind of Christmas dinner. I'm not beholden to tradition either. But kudos to you and your family for being open minded. That would not go over well here

Gator Time- Live Cook (not the gator)

is Blowin Smoke!

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is Blowin Smoke!

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is one Smokin' Farker

is Blowin Smoke!

is Blowin Smoke!

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somebody shut me the fark up.

Full Fledged Farker

is one Smokin' Farker

is Blowin Smoke!

somebody shut me the fark up.

is Blowin Smoke!

is Blowin Smoke!

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