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I'm going to watch your thread too, plenty of gator in this part of the country but like someone else mentioned low and slow equals rubber. Even over frying lizard meat can make it rubbery. Cooked just right its the best though and I for one don't think it "tastes like chicken". I'm also giving you points just for trying this, be sure and post with some Qview!
NavionJim
Gator will be ready to take out of brine around 9:00Pm. will wash
and let Dry for a couple of hrs then dry rub and wrap. Will start my
smoking around 7:00am hope it will all come together by 12
The taste was great on all of the smoke. The gator was smoke until cust form, then cool cut and breaded with cornmeal and deepfried, it was great just the right amount of smoke taste and boy was is it juicie, while smoking had it under the bacon wrap shrimp and oyster.