I had some frozen alligator tail meat to use up & thus thawed it, mopped it through avocado oil & some coarse "somewhat spicy" Turkish paprika - the "Aleppo" variety; and smoked it with hickory for 23 minutes on low heat.
Usually I bang my alligator out on high heat for 15 minutes, so I thought I'd do low heat, and go longer and should not have!
23 minutes was a little too much and 15 it shall be for the next time, but it was good nonetheless!
Also, the somewhat spicy paprika got MEGA spicy once smoked - a whole different spice!
And so, from the oysters I ate for breakfast today, (alongside a red grapefruit half); to the 'spicy as all get out' smoked paprika alligator, layered over baby romaine salad today - with smoked Chardonnay sea salt, and an avocado oil & apple cider vinegar & dried cilantro dressing, coupled with our epic heat, 92 degrees expected today - I feel like it's been a Louisiana day!
Speaking of which, how is our favorite tugboat Cappy contributor on this site?? I haven't seen one of his posts or fantastic videos in ages??? Anyone? CappyR? Are you out there? Thought you'd like my meal today!
Cheers to all and to a wonderful new week filled with fantastic surprises tenfold! - Leah