00:00The turkey of the swamp, the alligator.
00:06I'm going to start by cleaning this thing off, and then we are going to trim as much
00:10of the fat out of the tail as possible.
00:12Check out those tenderloins on this thing, that is the most delicious part.
00:15We made a brine in a previous video, we're going to let that soak overnight.
00:19Here we are using the Asado rub, and we just patted it dry, and we're going to apply this
00:23everywhere we can.
00:25We're going to tie that tail up, wrapping those tenderloins in.
00:28The jaw is real fun to open, shove a wood block in.
00:30We're using the Meater Duo on this, and we are just going to spray it down with some
00:34apple cider, sauce it with these Swamp Boys barbecue sauce.
00:39Check it out, this thing is incredible.
00:42Look at the meat just falling off the bone, you know, there is a bone in the tail.
00:47And then these are the tenderloins, I let everybody sample them.
00:51Amazingly enough, the alligator was pretty popular.
00:53Here's a tenderloin, chef always gets a bite of his own.
00:57And then we just chopped up the rest of it, and everybody just served it with their Thanksgiving
01:01dinner.
01:02So, the turkey of the swamp, the alligator.
01:04What is up everybody, Sven Diesel here.
01:06We are going to go from this to what arrived.
01:10So I ordered, after seeing Fun Vs. Food and Meater Made Smoking an Alligator, I ordered
01:16one up.
01:17I had it shipped overnight, and then as you can see, I let it unthaw, and then we cleaned
01:21it up.
01:22We brined it for 24 hours.
01:24My experience of cooking alligator is very, very minimal, so I relied upon Malcolm Reed
01:30with his YouTube video that walks you through everything.
01:33I took mostly his brine and his seasoning recommendations, and also how to trim this
01:39up.
01:40And so we are going to cut a lot of the fat out of the tail here, which is going to be
01:44what we eat the most of.
01:45Going to use the seasonings that he recommended for this.
01:49We're going to use our meter to make sure that we get the internal temperature to 165
01:54right there down in the tenderloin.
01:56And we're going to shove another one in the tail, and we're going to throw it on our Timberline
01:59XL.
02:00Check out that alligator.
02:01This was a 12-pound.
02:02I probably could have gone a little bit bigger, but we're going to go ahead, and it's about
02:06150, 155 degrees right now.
02:08We're going to mop it up with some sauce, put it back on, and there it is.
02:12Check out this cooked alligator.
02:15It's my first time.
02:16Turned out awesome.
02:17Put even a chicken leg in its mouth.
02:19We're going to sample the tenderloin here.
02:21We're going to cut it up, and we will give it a taste test.
02:24And of course, like everything, when you follow a recipe, it is excellent.
02:30Some say that the alligator is the turkey of the swamp.
02:33So for Thanksgiving this year, we're going to be cooking up an alligator.
02:37We're going to be making our own brine.
02:38We're going to start with about four cups of sugar, and we're going to put it in a big
02:42pot, which we have about seven quarts of water.
02:46We're using some of this AM Nicoli salt.
02:48We're going to put about three cups in.
02:50I was hoping to have a four-to-four ratio, but three cups is all I had left.
02:54We're going to add some of this Arizona Cajun rub.
02:58This has a little bit of a kick.
02:59I ended up using the whole 12-ounce bottle.
03:02We're going to stir that up and let it simmer and boil for a while.
03:05We already have our alligator prepped, and we're going to throw some ice in and some
03:08freshly cut lemons into a cooler.
03:11And then we're going to pour our brine mixture in, add a little bit extra water so that we
03:14make sure the alligator is completely covered, and then a little tip here, since it floats,
03:19I'm just going to take a bag of ice, rest it on top, that way it's submerged, and we're
03:23going to let this ride for about 12 to 24 hours.
03:26I'm going to do it in 12 because it's the night before, and that's all the time I have.
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