MEAT RECIPE

Whole Gator

INGREDIENTS

7–8 kg (15–18 lb) whole alligator, skinned and gutted, feet, hands and head still attached
500 g (1 lb 2 oz) sausage meat (optional)
1 cup extra-virgin olive oil
1 x 156 g (51/2 oz) tin Traegur Fin and Feather rub
melted butter, for basting (optional)
garlic aioli, to serve

Equipment:
Fire pit
Grill plate

- Feeds 15 to 20 -

HOW TO MAKE IT

1. Light a charcoal fire and let it burn down for 1 hour or until you obtain a medium heat. Set a grill grate 30 cm (12 in) above the coals. Alternatively, preheat a Traeger barbecue grill to (140°C) 280°F .

2. To prepare the alligator, slice down the back of the tail either side of the tail bone. Stuff the cavities with the sausage meat, then truss the tail together (see video below for details). Alternatively, you can skip this step.

3. Rub the olive oil all over the alligator, then cover it in the rub and use your hands to massage it into the meat. Place the whole gator on the grill grate (or in the Traeger) and cook for about 2 hours. If you’re cooking over fire, keep the heat low and slow, baste the gator with melted butter as it cooks and turn over half-way through cooking. If you’re using a Traeger barbecue, increase the heat to 180°C (350°F) after the 2 hour cooking time (you don’t need to baste with butter). The gator is cooked when it reaches an internal temperature of 60°C (140°F).

4. Allow the gator to rest for 20 minutes, then serve with garlic aioli.