Mark Thorson wrote:
> I just noticed the new Asian supermarket near me is
> carrying frozen alligator meat for $5.99 in 1 lb. packages.
>
> Is this a good meat? The package says it's bone-in,
> so I have no idea how much of that is meat, nor how
> difficult it is to separate the meat from the bone.
> I believe only the tail is eaten, and if it's anything
> like oxtail, it would be full of bones.
>
> I also don't have any idea how it should be cooked.
> Should I succumb to the temptation, what are the
> best methods? I'd consider BBQ, but there have been
> air pollution Nazis around here hunting down people
> who burn logs in their fireplaces, so I'm not sure
> I'll ever BBQ again.
>

There is white meat, pink meat and dark meat. White meat is tender, I
like it cooked like southern fried chicken. The texture is a little
more delicate than chicken breast and it is not as dry. The pink meat
and the dark meat are tougher. This meat should be ground, some of it
can be made into sausage, or it should be slow cooked. It is sold in
supermarkets here in Louisiana.


Becca