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Gator Boudin

post #1 of 19
Thread Starter 

Anyone have any experience making this, and want to share any tips/recipies. Probably going to give it a try later this week. Mostly looking for insight on ratios and any other tips. Thanks!

 

-Tim

post #2 of 19

Not me, but I'm looking for a good gator recipe too.

 

Hopefully someone will have one and post it.

post #3 of 19

Never heard of alligator Boudin,  I know we have a member or two that do an alligator sausage they may be able to help you with. 

 

Al   you looking for a gator recipe or a gator boudin/sausage recipe    I can help with an alligator sauce piquant recipe 

post #4 of 19
Quote:
Originally Posted by alblancher View Post

Never heard of alligator Boudin,  I know we have a member or two that do an alligator sausage they may be able to help you with. 

 

Al   you looking for a gator recipe or a gator boudin/sausage recipe    I can help with an alligator sauce piquant recipe 



I'm looking for a gator recipe. I'd like to smoke some gator tail, but I know if it's not cooked perfectly it gets real rubbery. I was thinking along the lines of a bacon wrap, maybe some Cajun rub. The thing I need help with is what IT do you want for tender gator tail. I'm assuming to be safe it needs to get to at least 145, but what I don't know is. Does overcooking or undercooking make it rubbery? I would also be interested in your recipe. The reason for all of this is I have a friend who gets gator tail meat all the time & has been to my house for BBQ many times. He wants to give me some gator to smoke & I said I would give it a try. He really likes my BBQ & I don't want to disappoint him with the gator. So any help would be greatly appreciated.

Thanks,

post #5 of 19

The gator sauce piquant recipe I use is right out of Chef Folse's book.  It's pretty close, I know you won't be able to do it without tweeking.  As far as smoked gator there are a lot of people on both sides of the fence with that.  I have never done it.  I would suggest trying a bit and just keeping an eye on it.  Taste test along the way.  

 

Or

 

Just cook it like SNAKE!

 

I'll pm you Folse's recipe if you want it.

 

Al

post #6 of 19

How the he## do you cook snake?

 

Yes Al if you wouldn't mind I'd like the recipe. 

 

Thank-you!

post #7 of 19


Al, found this on YouTube and she uses the WSM. There is a part 1 as well. Seems she smoked the gator a little to long but it seemed informative. Hope this helps....Willie
 

Quote:
Originally Posted by SmokinAl View Post





I'm looking for a gator recipe. I'd like to smoke some gator tail, but I know if it's not cooked perfectly it gets real rubbery. I was thinking along the lines of a bacon wrap, maybe some Cajun rub. The thing I need help with is what IT do you want for tender gator tail. I'm assuming to be safe it needs to get to at least 145, but what I don't know is. Does overcooking or undercooking make it rubbery? I would also be interested in your recipe. The reason for all of this is I have a friend who gets gator tail meat all the time & has been to my house for BBQ many times. He wants to give me some gator to smoke & I said I would give it a try. He really likes my BBQ & I don't want to disappoint him with the gator. So any help would be greatly appreciated.

Thanks,



 

post #8 of 19

Isn't  boudin made from the liver?Not sure how gator liver would taste.But i'd try it .

post #9 of 19

I know historically they used liver and ground meat in boudin.  But because of more modern tastes I think the liver has been replaced with ground pork and seasonings

post #10 of 19
Thread Starter 
Quote:
Originally Posted by michael ark View Post

Isn't  boudin made from the liver?Not sure how gator liver would taste.But i'd try it .



Better you than me. I dont even dare to venture into that gut cavity, that stays completely intact with the rest of the discarded body. Most of the meat is in the tail, jowls, and legs. The leg meat and trimmings are going to be my sausage meat. As for smoking it, its incredibly lean and if for some reason the pieces you aquire have fat on them, be sure and remove it because its really revolting. I make a lot of sauce piquant, and it is my favorite way to have gator by far. I'm going to experiment with and without pork liver, and using probably a 70/30 mix of gator and pork butt. Maybe this weekend.

 

post #11 of 19

Thats a good idea,  I think a little pork fat would go a long way to keeping it moist and add a bit of flavor

post #12 of 19

Anyone that wants to send me some I'll review it. biggrin.gif

post #13 of 19
Quote:
Originally Posted by Chef Willie View Post


Al, found this on YouTube and she uses the WSM. There is a part 1 as well. Seems she smoked the gator a little to long but it seemed informative. Hope this helps....Willie
 



 


Thanks Willie, I checked it out & was surprised to find that low & slow would work on gator.

 

It's very lean like chicken breast, but I don't think she was using tail meat, which is what we have.

 

I guess I'll just have to experiment & see what happens.

 

post #14 of 19

Instead of doing boudin which entails lots of ingredients - Try making some smoked sausage - Using a ratio of 70-30 or 60-40 gator to pork and whatever other seasonings you use for sausage.  I should be getting some gator meat in the next couple of weeks and thats what I will be attempting to make.   Good luck !!

post #15 of 19

Bobdog,   hope you're bringing some of that to SELA!

 

Al

post #16 of 19
Quote:
Originally Posted by bobdog46 View Post

Instead of doing boudin which entails lots of ingredients - Try making some smoked sausage - Using a ratio of 70-30 or 60-40 gator to pork and whatever other seasonings you use for sausage.  I should be getting some gator meat in the next couple of weeks and thats what I will be attempting to make.   Good luck !!



Since the gator tail is so lean, would you have to add pork fat to the sausage too?

post #17 of 19

Yes - I will be bringing some to SELA in Oct

post #18 of 19

I have never heard of Gator Boudin before. I went to the Boudin Cook-off in Lafayette, LA this weekend, and none of the vendors had any gator boudin either. I think that you might be on to something new here! While I was at the cook-off, I videoed me sampling all of the different kinds of boudin that I got to taste. Here's the video; you wanna jump in about :37 seconds.

 

post #19 of 19

Late to the party but this stuff was AWESOME!... http://www.lacrawfish.com/Comeauxs-Alligator-Boudin-P158.aspx ...JJ

 Comeaux's Alligator BoudinFrom the Louisiana Crawfish Co.

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