Whole Louisiana Smoked Alligator Recipe
The Whole Louisiana Smoked Alligator Recipe is a dish made from an entire alligator, which is smoked to perfection. This culinary creation is a unique delicacy known for its distinct flavor and presentation.
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Servings: 20 People
Calories: 1653 kcal
Equipment
- Large smoker
- Meat injector
- Mixing bowls
- Basting brush
- Sharp knife
- Meat thermometer
- Meat carving tools
Ingredients
- 30 lb Alligator dressed Whole
- 2 cups Cajun Seasoning
For the Glaze
- 3/4 cup orange juice
- 1/2 cup honey
- 2 tbsp bourbon
- 1 tbsp ground ginger
For the Seasoning
- 3 tbsps smoked paprika smoked
- 2 tbsps kosher salt fine
- 2 tbsps garlic powder
- 1 tbsp black pepper ground
- 1 tbsp white pepper ground
- 1 tbsp onion powder
- 1 tbsp oregano dried
- 1 tbsp cayenne
- 1/2 tbsp thyme dried
Instructions
Thoroughly clean the 30 lb Whole Alligator (dressed) and pat it dry with paper towels.
- a. Use a sharp knife to remove any excess fat and skin from the alligator.
- b. Rinse the alligator inside and out with cold water to ensure it's clean.
In a bowl, combine 2 cups of Cajun Seasoning and set it aside.
- a. Make sure the Cajun Seasoning is evenly mixed for consistent flavor.
Prepare the glaze by combining 3/4 cup of orange juice, 1/2 cup of honey, 2 tbsp of bourbon, and 1 tbsp of ground ginger in a separate bowl.
- a. Stir the mixture until the honey is fully dissolved.
For the seasoning mix, combine 3 tablespoons of smoked paprika, 2 tablespoons of fine kosher salt, 2 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 1 tablespoon of ground white pepper, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of cayenne, and 1/2 tablespoon of dried thyme in another bowl.
- a. Ensure all the spices are thoroughly mixed to create a balanced seasoning.
Preheat your smoker to 225°F (107°C) using your preferred wood chips or chunks for smoking.
- a. Maintain a consistent temperature throughout the smoking process.
Rub the prepared Cajun Seasoning generously all over the cleaned and dried alligator.
- a. Make sure to cover every part of the alligator for even flavor.
Inject the glaze mixture into different parts of the alligator using a meat injector.
- a. Distribute the glaze evenly to infuse flavor into the meat.
Apply the prepared seasoning mix to the entire alligator, pressing it into the meat for better adhesion.
- a. Ensure that the seasoning covers the alligator evenly for a balanced taste.
Place the seasoned alligator onto the smoker's grates.
- a. Arrange it carefully to allow proper airflow and even cooking.
Smoke the alligator at 225°F (107°C) for approximately 4 to 5 hours, or until the internal temperature reaches 160°F (71°C).
- a. Monitor the temperature regularly to avoid overcooking or undercooking.
During the smoking process, baste the alligator with any remaining glaze every hour to keep it moist and flavorful.
- a. Use a brush or a mop to apply the glaze evenly.
Once the alligator reaches the desired internal temperature, remove it from the smoker.
- a. Let it rest for about 20 minutes before carving to allow the juices to redistribute.
Notes
Marinate the alligator overnight for enhanced flavor.
Use a meat injector to distribute the glaze evenly.
Monitor the smoker's temperature with a thermometer.
Keep the smoker clean to avoid unpleasant flavors.
Rest the smoked alligator before carving for juiciness.
Experiment with different wood chips for unique smoky notes.
Serve with citrus wedges for a refreshing touch.
Nutrition
Calories: 1653kcal | Carbohydrates: 16g | Protein: 315g | Fat: 29g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 707mg | Potassium: 323mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5974IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 3mg
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