Local Harvest

Delta Marina located in Empire, Louisiana

Impress your guests with this on the beast on the grill!

Impress your guests with this on the beast on the grill!

Recipe by Chef Michael Johnson

• 1 whole alligator

Brine:
Container to put the gator in (a small ice cooler works well)
• enough water to cover the gator (6 gallons were used in this recipe)
• 1 cup Kosher or sea salt per gallon of water used
• 16oz honey per gallon
• 1 cup peppercorns
• 6 bay leaves

Seasoning:
• Creole seasoning or rub of your choice.
• Minced garlic, cayenne peppers, and oil

For the grill:
• Briquettes
• Lump charcoal
• Light or fruity wood chunks

INSTRUCTIONS
1. Allow the frozen alligator to thaw for about a day before putting it in a small ice cooler and covering it with enough water to submerge the gator.
2. Add Kosher or sea salt, brown sugar, and white sugar to the water in the cooler and let the gator sit in the brine for 16 hours.
3. Preheat your pit to 200º. with a combination of briquettes, lump charcoal, and fruitwood chunks.
4. Season the gator with Creole seasoning or rub of your choice.
• Once the pit’s temperature reaches 200º, place the gator on the pit and mop the gator every hour for 5 hours with a mix of Minced garlic, cayenne peppers, and oil.
5. Cook for approximately 5 hours. the gator may need to be turned or wrapped to prevent tips of the tail and thinner part from burning should be perfectly cooked and you can serve it immediately (just to be sure, internal temp with a thermapen should be 165 degrees)

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