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If you got a tail there is a tenderloin on each side of the tail, cut those out and slice about an inch thick, coat with mustard then season with your favorite fry mix and fry in peanut oil. If any other part of the gator be sure an trim all the fat from the meat. Thats where alot of the gamey taste comes from, then do the same as with the tenderloins.

Or, you could just makea big ol' pot of alligator sauce picuante with rice and some good french bread for sopping up the juices. Good Luck!
 

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YES!

Roger said:
Or, you could just makea big ol' pot of alligator sauce picuante with rice and some good french bread for sopping up the juices. Good Luck!
I second the sauce piquante. Us ****-***' believe the best food starts with a roux!
 

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Discussion Starter · #9 ·
Thanks for the input

I appreciate the advice. I think I'm going to try the mustard rub, seasoned fish fry route-after giving it a good beating in lieu of the tenderizer I wish I had. They may be a little wild tasting, but they were real wild pulling to the boat-5, 7'9"-11'5". Was a hoot watching the younguns run the lines. To bad I can't get the pics off the emailed photos. I couldn't paste???
 

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You better remove all visible fat off of what ever you cook. Trust me, it'll ruin your meal. Especially off an old gator. I even try to get the intermuscular fat out if i can see it. That fat just makes me want to hurl. Them big gators, you can have them. I'll stick to the 6 foot and under.


As far as how to cook it??? it's just meat. Cook it however you would any other meat. Fry, broil, smoke, bake, stew, etc.
 
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