Cooking Up an Alligator on the Grill: A Pit Boys' Guide

Welcome to Barbecue Pit Boys, today we're cooking up an alligator on the grill and it's real easy to do. What we have here is a skinned and clean five-foot Gator, and this is the perfect size for tailgating for restaurants or your own backyard pit. Definitely gotta check this out now. What we're gonna do here first is we're gonna make ourselves a rough Cajun Creole seasoning, and that's just use some paprikas, some onion powder, garlic powder, oregano, and basil. Just go to our website and you can get all the ingredients and how to make this rub, it's real good.

Here we've got some red snapper fresh cotton, we're gonna be throwing this on the grill too, and we're gonna be cutting up some onions Trinity. We're using some carrots, celery, bell pepper, and all that kind of stuff, so you gotta do some chopping the veggies here because we're gonna make a cornbread stuffing. And in this cornbread stuffing, we're gonna have some andouille sausage, we're gonna have some crawfish, and we're gonna cook it down just like this. You know all about sweating down some veggies, you smell that, it smells good.

Now to the pot, we're gonna add a little bit of this Louisiana Crawfish Company hot sauce, man, you get it hot as you want nothing better than hanging at the pits. Good Friends cooking up some good eat man. If you've never had gator on the grill before, you definitely gotta check this out. The veggies have been cooked down and here we've got some crawfish tails, we're gonna put about a pound of it in this pot again, you go to our website get the exact ingredients for this give it a mix oh yeah and a lot of stuff here yeah if you do it right do it right ready now. Of course, you want a blessed pot, it's optional.

Now we've got some chicken broth, we're gonna add it there because now we're gonna throw in some cornbread stuffing. Let me just follow the uh recipe on the package, you use get it right. Alright this stuff is ready, time to stuff the gear oh yeah. Like I was saying this here is a five-foot gator and plenty of room in the gut to stuff it full, it's good and dewy crawfish on bread stuffing.

Now some of you might be asking what does Gator taste like? Well, you do it low and slow like we're gonna do it. It has the consistency of pork or maybe chicken, it tastes real good just like stuffing a big old turkey. Now in it all right, just take a bunch of Scoops in there and get it in now this stuffing will go good most anything you want to stuff with it, know what I'm saying it'll stand on its own but for this Gator it's perfect.

Alright he's been stuffed now we're gonna do here is just trim it up a little bit, a little bit of the excess fat meat that's hanging off you just trim it up a bit and what we're going to do now is Stitch this baby up. You know what I'm saying I'm gonna keep all that stuffing in there while we do it on the grill alright I'll do that no different than trusting up a turkey right you know how to do that you don't need the hands of a surgeon but us helps.

Alright this gator has been stitched now we're gonna put some rub alright and uh I'm gonna put a little bit of oil on first use your favorite oil this here is a canola oil you can use a good table oil you want to get it all over this Gator here so this rub sticks on real good. Now we're putting on that Cajun Creole seasoning rub we made up there, you want to apply it pretty liberally alright a lot of it because we want to flavor up this Gator. You got to remember there's no fat on this Gator alright so it's important to use a lot of rub and we're gonna be using a lot of basting too once we get it on that grill right and it goes without seeing I want to give thanks for what gives us sustenance foreign set our grill smoker here at about 250 degrees Fahrenheit because we're going to be cooking this low and slow for about three to four hours but the first hour I want to do is we're gonna tet it with some aluminum foil this will help tenderize the meat maintain that moisture in that gator all right I told you it's easy.

"WEBVTTKind: captionsLanguage: enwelcome to barbecuepitboys.com today we're cooking up an alligator on the grill and it's real easy to do all right what we have here is a uh skinned and clean five foot Gator and uh this here is the perfect size for tailgating for restaurants or your own backyard pit definitely gotta check this out now what we're gonna do here first is we're gonna make ourselves a rough Cajun Creole seasoning and uh that's uh use some paprikas some onion powder garlic powder oregano basil just go to our website and you can get all the ingredients and how to make this rub and it's real good all right here we've got some red snapper fresh cotton we're going to be throwing this on the grill too and uh we're gonna be cutting up some onions Trinity we're using some carrots celery bell pepper and all that kind of stuff so you gotta do some chopping the veggies here because we're gonna make a cornbread stuffing and in this cornbread stuffing we're gonna have some andouille sausage we're gonna have some crawfish and we're gonna cook it down just like this right you know all about sweating down some veggies you smell that is it smells good now to the pot we're gonna add a little bit of this Louisiana Crawfish Company hot sauce man you get it hot as you want nothing better than hanging at the pits Good Friends cooking up some good eat man now if you've never had gator on the grill before you definitely gotta check this out the veggies have been cooked down and here we've got some crawfish tails we're gonna put about a pound of it in this pot again you go to our website get the exact ingredients for this give it a mix oh yeah and a lot of stuff here yeah if you do it right do it right ready now of course you want a blessed pot it's optional now again you want a season to taste favorite seasoning all right veggies have been cooked down here we're adding a little bit of chicken broth right there because now we're gonna throw in some cornbread stuffing let me just follow the uh recipe on the package you use get it right all right this stuff is ready time to stuff the gear oh yeah now like I was saying this here is a five foot gator and plenty of room in the gut to stuff it full it's good and dewy crawfish on bread stuffing all right now some of you might be asking what does Gator taste like well you do it low and slow like we're gonna do it it has the consistency of pork or maybe chicken it tastes real good just like stuffing a big old turkey now in it all right just take a bunch of Scoops in there and get it in now this stuffing will go good most anything you want to stuff with it you know what I'm saying it'll stand on its own but for this Gator it's perfect all right he's been stuffed now we're gonna do here is just trim it up a little bit a little bit of the excess fat meat that's hanging off you just trim it up a bit and what we're going to do now is Stitch this baby up you know what I'm saying I'm gonna keep all that stuffing in there while we do it on the grill all right I'll do that no different than trusting up a turkey right you know how to do that you don't need the hands of a surgeon but us helps all right this gator has been stitched now we're gonna put some rub all right and uh I'm gonna put a little bit of oil on first use your favorite oil this here is a canola oil you can use a good table oil you want to get it all over this Gator here so this rub sticks on real good all right now we're putting on that Cajun Creole seasoning rub we made up there you want to apply it pretty liberally all right A lot of it because we want to flavor up this Gator you got to remember there's no fat on this Gator all right so it's important to use a lot of rub and we're going to be using a lot of basting too once we get it on that grill right and it goes without seeing I want to give thanks for what gives us sustenance foreign set our grill smoker here at about 250 degrees Fahrenheit because we're going to be cooking this low and slow for about three to four hours but the first hour I want to do is we're going to tet it with some aluminum foil this will help tenderize the meat maintain that moisture in that gator all right I told you it's easywelcome to barbecuepitboys.com today we're cooking up an alligator on the grill and it's real easy to do all right what we have here is a uh skinned and clean five foot Gator and uh this here is the perfect size for tailgating for restaurants or your own backyard pit definitely gotta check this out now what we're gonna do here first is we're gonna make ourselves a rough Cajun Creole seasoning and uh that's uh use some paprikas some onion powder garlic powder oregano basil just go to our website and you can get all the ingredients and how to make this rub and it's real good all right here we've got some red snapper fresh cotton we're going to be throwing this on the grill too and uh we're gonna be cutting up some onions Trinity we're using some carrots celery bell pepper and all that kind of stuff so you gotta do some chopping the veggies here because we're gonna make a cornbread stuffing and in this cornbread stuffing we're gonna have some andouille sausage we're gonna have some crawfish and we're gonna cook it down just like this right you know all about sweating down some veggies you smell that is it smells good now to the pot we're gonna add a little bit of this Louisiana Crawfish Company hot sauce man you get it hot as you want nothing better than hanging at the pits Good Friends cooking up some good eat man now if you've never had gator on the grill before you definitely gotta check this out the veggies have been cooked down and here we've got some crawfish tails we're gonna put about a pound of it in this pot again you go to our website get the exact ingredients for this give it a mix oh yeah and a lot of stuff here yeah if you do it right do it right ready now of course you want a blessed pot it's optional now again you want a season to taste favorite seasoning all right veggies have been cooked down here we're adding a little bit of chicken broth right there because now we're gonna throw in some cornbread stuffing let me just follow the uh recipe on the package you use get it right all right this stuff is ready time to stuff the gear oh yeah now like I was saying this here is a five foot gator and plenty of room in the gut to stuff it full it's good and dewy crawfish on bread stuffing all right now some of you might be asking what does Gator taste like well you do it low and slow like we're gonna do it it has the consistency of pork or maybe chicken it tastes real good just like stuffing a big old turkey now in it all right just take a bunch of Scoops in there and get it in now this stuffing will go good most anything you want to stuff with it you know what I'm saying it'll stand on its own but for this Gator it's perfect all right he's been stuffed now we're gonna do here is just trim it up a little bit a little bit of the excess fat meat that's hanging off you just trim it up a bit and what we're going to do now is Stitch this baby up you know what I'm saying I'm gonna keep all that stuffing in there while we do it on the grill all right I'll do that no different than trusting up a turkey right you know how to do that you don't need the hands of a surgeon but us helps all right this gator has been stitched now we're gonna put some rub all right and uh I'm gonna put a little bit of oil on first use your favorite oil this here is a canola oil you can use a good table oil you want to get it all over this Gator here so this rub sticks on real good all right now we're putting on that Cajun Creole seasoning rub we made up there you want to apply it pretty liberally all right A lot of it because we want to flavor up this Gator you got to remember there's no fat on this Gator all right so it's important to use a lot of rub and we're going to be using a lot of basting too once we get it on that grill right and it goes without seeing I want to give thanks for what gives us sustenance foreign set our grill smoker here at about 250 degrees Fahrenheit because we're going to be cooking this low and slow for about three to four hours but the first hour I want to do is we're going to tet it with some aluminum foil this will help tenderize the meat maintain that moisture in that gator all right I told you it's easy\n"