Okay, so I’ve always been up for trying new things, especially when it comes to food. I saw this “grilled alligator” thing pop up, and I was like, “Why not?” I mean, I’ve had gator jerky before, but never the whole grilling experience. So, here’s how it all went down.
Getting Started
First things first, I needed to find some alligator meat. That wasn’t as easy as walking into my local grocery store, I can tell you that. I ended up ordering some online from a place that specializes in exotic meats. It arrived frozen, packed in dry ice. Looked pretty… prehistoric.
Prepping the Gator
Once I thawed the meat out – which took a good day in the fridge – I needed to figure out how to prep it. I didn’t want to mess this up, you know? I searched around online and found a few different recipes, but most of them suggested a simple marinade. So, I whipped up something with olive oil, lemon juice, some garlic, salt, pepper, and a dash of cayenne for a little kick. Basic, but hopefully effective.
I patted the gator meat dry with paper towels and then slathered it in the marinade. Then, into a big Ziploc bag it went, and back into the fridge for about four hours. The waiting was the hardest part!
Grilling Time
Finally, it was time to fire up the grill! I opted for my charcoal grill because, let’s be honest, everything tastes better with that smoky flavor. I got the coals nice and hot, then placed the marinated gator pieces directly on the grates. I didn’t want them to stick, so I made sure the grates were oiled up good.
- Keep an Eye on it:
Gator meat is pretty lean, so it can dry out fast.
- Flip, Flip, Flip: I flipped the pieces every few minutes to make sure they cooked evenly.
- Thermometer: Cook gator to a safe internal temperature.
I grilled them for about 5-7 minutes per side, until they were nicely charred and looked cooked through. The smell was… interesting. Kinda like chicken, but with a slightly fishy undertone. I’m not gonna lie, I was a little nervous.
The Taste Test
I pulled the gator off the grill, let it rest for a few minutes, and then dug in. And you know what? It wasn’t half bad! The texture was a bit like firm fish, maybe a bit chewier. The flavor was definitely unique – that chicken-fishy thing I smelled was there, but the marinade helped a lot. It was actually pretty tasty!
Would I make it again? Maybe. It’s not something I’d crave every week, but it was definitely a fun experience. And hey, now I can say I’ve grilled alligator. Not many people can say that!
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