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.

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.


AFAIK alligator tails are a lot bigger than oxtails, so maybe the
bone-to-meat ratio would be bigger...


> 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.


At this moment I am making chicken and sausage gumbo, I'd not be averse to
using it in a gumbo...

Also what is the "toughness quotient", I wonder...does it require a long
slow cooking or...???


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
> 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.
>
>
> AFAIK alligator tails are a lot bigger than oxtails, so maybe the
> bone-to-meat ratio would be bigger...
>
>
>> 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.
>
>
> At this moment I am making chicken and sausage gumbo, I'd not be averse to
> using it in a gumbo...
>
> Also what is the "toughness quotient", I wonder...does it require a long
> slow cooking or...???
>
>
> --
> Best
> Greg
Long, long time ago, I know that I had alligator prepared several different
ways. As I recall, all of it was in small pieces like stew meat. I think
both preparations were floured and one was fried the other perhaps a kind of
stew. I liked it a lot and my husband liked it as well and he's from the
mid-west where they are suspicious of anything 'foreign.'
Janet

"Gregory Morrow" > wrote in message
m...
> 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.
>

It's like white meat chicken.

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.

Nope, all of the gator meat is eaten. Some as gator burgers, some made
into gator sausage, and most is just cooked and eaten. The tail is a
large one and has lots of really good meat on it.

>
> 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.

Is it against the law to have a fireplace and to burn wood in it? If
not, the hell with the ap Nazis.

You can cook gator meat the same way you would any other meat, baked,
roasted, BBQed, fried, stewed, you name it. A short Google search would
give you tons of gator meat recipes.

George Shirley wrote:

> 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.
>
> Nope, all of the gator meat is eaten. Some as gator burgers, some made
> into gator sausage, and most is just cooked and eaten. The tail is a
> large one and has lots of really good meat on it.
>
>>
>> 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.
>
> Is it against the law to have a fireplace and to burn wood in it? If
> not, the hell with the ap Nazis.
>
> You can cook gator meat the same way you would any other meat, baked,
> roasted, BBQed, fried, stewed, you name it. A short Google search
> would give you tons of gator meat recipes.


What's it cost down yer way, George...or can you "bag" yer own 'gator...???


--
Best
Greg

On Dec 30, 12:26*pm, 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

....tastes like chicken.

N.

On Dec 30, 2:53*pm, Nancy2 > wrote:

> ...tastes like chicken.
>
> N.

This link brought back memories!!

http://www.recipesource.com/ethnic/a.../indexall.html

On Dec 30, 11:21*am, George Shirley > wrote:

> Is it against the law to have a fireplace and to burn wood in it? If
> not, the hell with the ap Nazis.

In the Pacific Northwest there are burn days and non burn days
depending on what the air stagnation rate is. Wood stoves must be
certified.

On 2009-12-30, 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.

I have a few recipes:

Amphibian and Reptile Recipes
http://www.panix.com/~clay/cookbook/...ents.cgi?frogs

--
Clay Irving >
Usenet is a right, a left, a jab, and a sharp uppercut to the jaw. The
postman hits! You have new mail.
- Ed Vielmetti

Nancy2 > wrote in news:5d8497be-44b8-49f4-8dc2-
:

> On Dec 30, 12:26*pm, 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
>
> ...tastes like chicken.
>
> N.
>


If it's anything like Croc, it looks like chicken, has the same sort of
texture, but is relatively bland.

Croc tail here is usually cooked on the BBQ (hotplate) and either eaten
with a sauce, or marinated in something and then cooked, to give it a
little more flavour.

http://www.australiancrocodile.com.au/meats.html





--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Mark Thorson > wrote in :

> 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.



http://www.cajuncookingrecipes.com/alligator/


If anyone knows how to cook 'gator, it'd be the Cajuns ;-P



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Mark Thorson wrote:
>
> I just noticed the new Asian supermarket near me is
> carrying frozen alligator meat for $5.99 in 1 lb. packages.

A few months ago I saw a frozen package at the local seafood store and
bought it so I could cook it when my wife was out of town. She's not as
adventurous with food as I am.

> Is this a good meat?

Not the way I cooked it it isn't. I made it into a stew with jicama,
carrots, onions, some fresh herbs from the flowerpot on the deck. It
came out pretty nasty.

I've have gator jerky that was okay so I don't know what I did wrong
with the stew.

"Mark Thorson" > wrote in message
...
>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.

I lived in Lafayette, LA for about eight years, total. 6 when alligator was
a protected species, and 2 when it was not. I have eaten it, and find it
chewy, and not a lot of flavor. I'd try it again in a heartbeat cooked a
different way, as I am open to trying foods before I totally scratch them
off my list. So far, the only things on my permanent list is potted meat,
fig newtons, and okra cooked any other way than fried or deep
fried/coated/or pickled.

Alligators are becoming bit aquaculture. But after seeing some videos about
foods produced in third world countries, I'm a bit leery of them.
Especially China and Asia.

Steve

Gregory Morrow wrote:
> George Shirley wrote:
>
>> 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.
>> Nope, all of the gator meat is eaten. Some as gator burgers, some made
>> into gator sausage, and most is just cooked and eaten. The tail is a
>> large one and has lots of really good meat on it.
>>
>>> 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.
>> Is it against the law to have a fireplace and to burn wood in it? If
>> not, the hell with the ap Nazis.
>>
>> You can cook gator meat the same way you would any other meat, baked,
>> roasted, BBQed, fried, stewed, you name it. A short Google search
>> would give you tons of gator meat recipes.
>
>
> What's it cost down yer way, George...or can you "bag" yer own 'gator...???
>
>
You have to have a special permit to hunt gator. Of course if you run
over one on the bayou road who's to know if you just chuck it in the
back of the truck for cooking later. Gator mostly runs about six bucks a
pound around here and more for the tail meat. The trappers sell the
hides, the meat, and even the heads, they fix the heads up with
taxidermy and sell them to the turistas. I haven't hunted gator in
years, or even had to run from them in twenty years. Good thing as my
running is about the same speed as Bre's Turtles.

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

Becca wrote:
>
> 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.

In it's frozen state, it looked rather like red meat.
I'd guess that means it's dark meat. The body part
was indeterminable, but I'll take another look.
If it's non-tail and non-white, I guess those both
mitigate against buying it.

Doug Freyburger wrote:
>
> Mark Thorson wrote:
> >
> > I just noticed the new Asian supermarket near me is
> > carrying frozen alligator meat for $5.99 in 1 lb. packages.
>
> A few months ago I saw a frozen package at the local seafood store and
> bought it so I could cook it when my wife was out of town. She's not as
> adventurous with food as I am.
>
> > Is this a good meat?
>
> Not the way I cooked it it isn't. I made it into a stew with jicama,
> carrots, onions, some fresh herbs from the flowerpot on the deck. It
> came out pretty nasty.

Hmmm . . . this helps me resist the temptation.

> I've have gator jerky that was okay so I don't know what I did wrong
> with the stew.

So far, I've learned there's tail and non-tail,
and three color variants (of which white is best).

It kinda sounds like you bought the same thing
I was looking at. This may be by-product from
the tail and white alligator meat industry, and
there might not be any good way to prepare it.