The BBQ Rub. can handle anything – even prehistoric swamp beasts.

This is what appears to be a whole smoked gator

I came across this picture and loved it. I’ve added “smoke a whole gator” to my bucket list now. I ain’t sure how they did it – and I can’t find a recipe anywhere. But I got a pretty good idea. So I decided to create my own.

Big Mac’s Whole Smoked Gator Recipe

Step 1: Look for a gator in the 5-6 foot range.

Step 2: Skin em’ from neck to tail (you may want to get a real Cajun with this step).

Step 3: Brine for 24 hours in 5lbs. crab boil, 5lbs. salt and 5lbs. sugar in bathtub.

Step 4: Slather with French’s mustard and liberally coat with Tony Chachere’s.

Step 4: Smoke over cypress wood @ 225 until tail reaches 185 internal.

And you got yourself a bon-a-fide gator pickin’ there, boy!

NOTE: This recipe also works perfectly for nutria, possum, coon, snapping turtle, sasquatch, gar or any other creature roaming the swamp.

I think I might need to call ol’ Mitchel and Glenn for help on this one.

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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