Bar-B-Q Alligator Tail
4 Alligator tail steaks, about 3/4" thick
Milk for marinade
1/2 ts Fresh ground black pepper
1/4 ts Cayenne pepper
1 tb Rosemary
Red pepper flakes
Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with
black and cayenne peppers. Place meat in the bowl, add milk as needed to cover.
Let marinate 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the
meat, if desired, with black and red peppers. Add salt to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot coals, or
over medium heat in a gas grill for about 10 minutes each side, brushing with
oil again when turning.
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
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and Mexican Sauces
M72
Bar-B-Q Gator
4 To 6 Lbs Gator
Tail
Lemon wedges
Seasoning Mix:
12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper
To make seasoning mix, combine paprika, garlic powder, salt, white pepper,
oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid.
Shake well to combine. Mixture may be stored for up to 3 months. When ready to
cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon
of the mixture. Cook over high heat on an outdoor barbecue grill or under the
oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to
the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to
24 (4 oz.) servings of gator tail.
In few men is it part of nature to respect a friend's prosperity
without begrudging him.