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
Look for a gator in the 5-6 foot range.
Skin em’ from neck to tail (you may want to get a real Cajun with this step).
Brine for 24 hours in 5lbs. crab boil, 5lbs. salt and 5lbs. sugar in bathtub.
Slather with French’s mustard and liberally coat with Tony Chachere’s.
Smoke over cypress wood @ 225 until tail reaches 185 internal.
And you got yourself a bon-a-fide gator pickin’ there, boy!
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.
Connect on Facebook
Follow me on Twitter
Subscribe to my YouTube Channel
Find me on Google+
Follow me on Instagram
Have a Question About This Recipe?
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!