- Dec 9, 2014
- 46
- 20
I'm grilling some alligator tenderloins tonight. Anyone know the internal temp I should shoot for? Is this like steak, sear the outside and leave the middle mid-rare? Or more like pork chop/chicken, cooked throughout?
Eatin' some Florida gator in Denver while watching the Av's beat down of Tampa Bay. (Or at least enjoying some good eats)
Eatin' some Florida gator in Denver while watching the Av's beat down of Tampa Bay. (Or at least enjoying some good eats)