VIDEO: Amazing Recipe for a Whole Smoked Alligator

According to captaingino.com, gator meat is delicious and very high in protein and very lean.

The perfect food for a high protein low-fat diet. While it doesn’t look all that great and a lot of people will shy away from eating it, there are a lot of people that consider it to be a delicacy and would love to have it for every meal.

Still, a whole alligator is hard to come by, especially in some parts of the world so many don’t get a chance to try it.

If you can get one then follow this recipe for a whole smoked alligator, a recipe that is considered a Cajun and Caribbean delicacy and you will surely enjoy your meal.

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 a bathtub.

Step 4: Slather with French’s mustard and liberally coat with Creole Seasoning ( popular in the US is Tony Chachere’s)

Step 5: 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.

According to complex.com, there are a lo of weird creatures that people have decided that would be delicious if you grill them.

Some of them do not look appetizing at all, but this shouldn’t stop you from trying them at least once in a lifetime to see what they taste like.

A staple in South American countries like Ecuador and Peru, a guinea pig is usually grilled or roasted whole over coals.

Adventurous eaters can find it in Peruvian restaurants like Urubamba in Queens.

Farm-raised diamondback rattlesnakes are an appetizer at this Florida steakhouse.

But that’s not the only snake they serve. Florida’s got a problem with the invasive Burmese Python, so Spoto’s puts that on the menu as well.

It’s not just the body of the chicken that’s delicious on the grill. Barbecued chicken feet are a popular dim sum dish.

In an attempt to reduce the nutria (aka river rat) population, the state of Louisiana tried to convince chefs to use it as a game meat. For a short time, celebrity chef Paul Prudhomme obliged them.

Barbecued Cornish Hens are the signature item on the menu at this legendary Memphis barbecue restaurant. The little birds are smoked, served whole and completely covered in sauce.

A yak is basically a hairier, weirder buffalo, and plenty of places serve that. At the Buckhorn, you can get a delicious yak steak, sometimes with a side of ostrich.

For a trifecta of strange, start with the Rocky Mountain Oysters (ie: bull testicles).

Union Sushi and Barbecue uses a Japanese barbecue grill, the robata, to prepare beef, pork, alligator, and kangaroo.

This dish comes with soy and pineapple, natural flavor accompaniments for kangaroo.