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Gator ribs

 
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Suzy's Q
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PostPosted: Fri Jun 18 10 2:49 am    Post subject: Gator ribs Reply with quote

A friend just sent me some alligator ribs from Fla. Anyone ever done these??
Thanks
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Bunqui
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PostPosted: Tue Oct 12 10 5:12 am    Post subject: Reply with quote

That's new to me. Anxious to hear how it went.
Confused
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KAKid
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PostPosted: Mon Oct 18 10 3:08 am    Post subject: Reply with quote

Never done the ribs. Done a lot of Gator Tail (which was actually the loin).
Personally, I'd trim the meat from the bone and cut into 1" square pieces (or as near as you can get). Soak in buttermilk or even reg milk for 6 hrs to overnight. Dredge them in seasoned flour (pepper, a touch of Garlic powder, cayenne if you like) and deep fry in 350* oil until they "just" start to float. Remove, drain, eat. Sweet & sour sauce is good for dipping as well as buffalo sauce, but you can experiment. I don't care for grilled gator, but it had to cook it when I was in Fla. Soak ribs or loin steak as before (helps mellow the flavor a bit). Shake off excess liquid. Season with S&P or any combo of seasonings you like. Grill maybe 4-5 min per side depending on thickness, being careful not to overcook. Same dipping sauces. Chow down.

Realized that this info is WAY late, but may help someone else that gets hold of some gator meat.
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Bunqui
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PostPosted: Mon Oct 18 10 9:27 pm    Post subject: Reply with quote

KAKid. Lived in Pierre for a while. Great country up there. Expect you're more into sturgeon or walleye.

I see Gator Gumbo every now and then but we're still a little north. But they have been heard to amble up this way.
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KAKid
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PostPosted: Tue Oct 19 10 6:53 am    Post subject: Reply with quote

Bunqui: Moved up here 7 years ago after 30+ yrs in Fla. Not a single regret, but do miss the southern food (collard greens are hard to come by). I have ordered gator, boudin and raw peanuts (for boiling) online to to ease my jonesing.
Haven't eaten any walleye yet Shocked (not a big fish eater), though it is on my "to do" list. However the corn fed Bambi's are excellent and looking forward to smoking a pheasant or three this year. Not much of an outdoorsman, so I rely on the generosity of my friends who are. Embarassed
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patruns
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PostPosted: Tue Oct 19 10 11:33 pm    Post subject: Reply with quote

I'm anxious to see how it comes out as well. Only gator I ever had was tail, deep fried, blacked, sauteed.... Was never one of my favorite. Always seems to just taste like whatever it was cooked with. Rolling Eyes
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Bunqui
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PostPosted: Wed Oct 20 10 9:15 pm    Post subject: Reply with quote

KAKid,
After 16 years here I don't think I could take another SD winter. (Lived in WA and ID after SD)
But I do miss the pheasant we had on the ranch and Bambi's. Sometimes you'll see buffalo (bison) meat in the stores here. "Tho its not like going for it out west river in Fort Pierre.

Crying or Very sad

Patruns, Heard the "tastes like chicken" remark more than once with gator. (Sorry you didn't get better tail) Laughing
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KAKid
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PostPosted: Thu Oct 21 10 6:53 am    Post subject: Reply with quote

Patruns: Unfortunately most gator available is farm raised. Our restaurant was able to get it from a local licensed nuisance "critter gitter" and was much better than the commercially available product. The grilled gator always seemed to taste like fish to me. Seems like it's a love it or hate it meat with little middle ground.

Bunqui: Hmmm, got me thinking about smoking a buffalo roast and using it in my chili instead of brisket. Cool

This
and my carhartt overalls helps make winter tolerable.
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