Goodbye Summer

Yargnad said:
Had gator tail about a month ago or so. It wasn't the best I've had. Everyone raves about that restaurant but I found it somewhat bland.

They didn't put it on a stick and I'm starting to feel a little cheated now that you mention it.
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As a PNW person, I've always wanted some gator to put on the smoker.

I feel like I could do it some justice ...

However, it's not a meat I've ever dealt with. I might FUBAR it pretty decently...
 
Yargnad said:
Rattlesnake is the closest thing I've had with texture like gator. It's sorta like a lobster with a bit more chew to it.

Smoking it would be interesting indeed. It's usually battered and fried down here either in a cornbread or beer batter. I've had it sauteed in butter and lemon as well. Pretty good most of the time.
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When it comes to the "chew" mouthfeel, where does it stand against say, shrimp, scallops, clams, or even crawdad?

Sometimes the mouthfeel either makes or breaks a type of meat in my mind....further, the method of cooking often determines what that 'mouthfeel' actually is...

I love watermelon's flavor...can't stand it's mealy pasty texture though....same with liver.. I could stand chewing on a clam for quite a while though....heheh

I eat plenty of different types of game too....sometimes the way it's cooked has every bit as much to do with it's flavor as anything else.

I dunno, I'm halfway drunk as usual and just spitballin' ideas here. I don't claim to know the first thing about gator, but I will always try.

Sorry so much, Rob! I know you be lookin'! Haha!
 
Summer is just starting here. I've only seen this guy three times so far. Not too many warm days just yet.

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Yargnad said:
Rattlesnake is the closest thing I've had with texture like gator. It's sorta like a lobster with a bit more chew to it.

Smoking it would be interesting indeed. It's usually battered and fried down here either in a cornbread or beer batter. I've had it sauteed in butter and lemon as well. Pretty good most of the time.
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Colder smoke might work out just well, Yarg... Just like you would when smoking salmon or cheese, channeling the smoke from the main chamber to a separate chamber of the smoker. Giving it a good cold-smoking pre-cooking. Then you just finish cooking it to the temp you want to.
 
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