Alright, mate! Fancy giving alligator a go? I've wrestled with this scaly fella a few times, and I'm here to share some tips that’ll make it absolutely cracking. We’re going to cover two ways of cooking it: grilling kebabs and pan-frying. Prepare to get your taste buds tingling!
Grilled Alligator Kebabs: A Barbecue Bonanza
First up, we're whipping up a belter of a marinade. Think of it as your secret weapon, the thing that elevates this dish from alright to amazing.
Marinating for Maximum Flavour
Right, into a bowl, we’re whisking together:
- ½ cup (120 mL) orange juice concentrate – it adds a beautiful sweetness and tang, like a proper sunrise!
- ¼ cup (59 mL) freshly squeezed orange juice – for extra zing and a bit of sunshine on a plate.
- 2 tablespoons (30 mL) soy sauce – that savory umami flavour, the bee's knees!
- 2 tablespoons (29.6 mL or 25g) brown sugar – balances the tang with a touch of sweetness.
- 1 teaspoon (2.1g) ground cumin – earthy and warm, like a summer afternoon.
- ½ teaspoon (0.45g) cayenne pepper – a cheeky little kick! (Adjust to your spice preference, of course. Don’t want to blow your head off!)
Mix that all together until it’s nice and smooth – a proper homogenous mixture, as they say in the science books!
Now, here’s a pro-tip, a little trick of the trade: divide this marinade in half. We'll use one half to marinate the alligator and the other half for basting later – that’s key to keeping those kebabs juicy and bursting with flavour.
Prepping the Alligator
Next, grab about a pound (0.45 kg) of cubed alligator meat. Toss it into the marinade, making sure every single piece is coated. Cover the bowl with cling film (or even a tea towel will do in a pinch) and pop it in the fridge for at least 15 minutes. For a more intense flavour, you can let it marinate for up to 2 hours. Any longer than that, and the meat might get a bit… mushy.
Skewer Savvy
While the alligator is getting acquainted with its marinade, soak your wooden skewers in water for about 10 minutes. This stops them from burning on the barbecue and helps keep the meat nice and moist while it's cooking. Trust me on this one, it's a game-changer, a real lifesaver.
Assembling the Kebabs
Now, the fun bit: building those kebabs! Thread the alligator meat onto the skewers, alternating with your favourite veggies – onions, bell peppers, courgette, whatever tickles your fancy. Leave a little space between each piece for even cooking. Aim for about 5-6 pieces per skewer – don't overcrowd them, we don't want a traffic jam!
Grilling to Perfection
Preheat your barbecue to around 250°F (121°C), or whatever setting is medium-low on your grill. Place the kebabs on the hot grates, with about ¼ inch (0.64 cm) of space between each one. Brush them generously with the reserved marinade. Grill for 3-4 minutes per side, with the lid up or down depending on what you prefer. Down traps the smoky flavour; up gives you that lovely, even marinade. Flip them, baste again, and grill for another 3-4 minutes.
Use a meat thermometer (or carefully cut into a piece) to make sure the alligator reaches an internal temperature of 165°F (74°C). If it needs a bit more time, just pop it back on the barbecue for a bit.
Pan-Fried Alligator: Crispy and Delicious
For this method, we're going to start by tenderising the alligator.
Preparing the Meat
In a bowl, combine 1 pound (0.45 kg) of alligator meat with a pinch of salt, a grind of black pepper, and 2 tablespoons (30 mL) of vinegar. The vinegar helps to soften the meat. Marinate this mixture in the fridge for 10-15 minutes, covered up.
Frying It Up
Heat about an inch (2.5 cm) of vegetable or canola oil in a frying pan or skillet over medium-high heat. It'll take about 10 minutes to get the oil hot enough – don't rush this bit! Use a thermometer to check it's between 350-375°F (177-191°C).
Next, dip each piece of alligator into a fish batter (you can buy it ready-made, or have a go at making your own). Carefully add 3-4 pieces at a time to the hot oil, making sure not to overcrowd the pan. Fry for about 3 minutes, or until golden brown and the alligator floats to the surface. Flip if needed.
Remove with tongs, drain on kitchen paper, and serve with your favourite dipping sauces. Spicy mustard? Sweet chilli? Tartar sauce? Barbecue sauce? The possibilities are endless, absolutely spoilt for choice!
Serving Suggestions and Tips
Remember, whether you grill or pan-fry, alligator cooks quickly. Keep a close eye on it to avoid overcooking – you don’t want it to be like chewing on a bit of old shoe!
Practical Tips for a Perfect Alligator Dish
- Don't Overcook: Alligator meat can become tough if overcooked. Aim for the recommended internal temperature and keep a close eye on the cooking process.
- Experiment with Flavors: Get creative with your marinades and dipping sauces. Alligator meat pairs well with a variety of flavours.
- Source Responsibly: If possible, choose alligator meat from a reputable source that practices sustainable farming.
Enjoy your culinary adventure, my friend! Let me know how it goes – and don't be shy about sharing a picture of your masterpiece!