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