Whole Skinned Alligator: A Cajun Feast Straight from the Bayou

There’s nothing quite like cooking up a whole skinned alligator to bring the wild, bold flavors of Louisiana to your table. As the #1 seller nationwide on Creole.net, this exotic meat is a showstopper for any cookout, family gathering, or adventurous dinner party. Whether you’re grilling, smoking, or frying, alligator meat offers a lean, high-protein option with a unique taste that’s versatile and downright delicious. Now is the perfect time to fire up the grill and impress your guests with a true Cajun delicacy. Let’s dive into how to cook a whole skinned alligator that’ll have everyone hollerin’ for more, y’all!

Ingredients

For the Alligator:

• 1 Whole Skinned Alligator (Small to 4XL) – Choose your size based on your crowd; a Small (1 1/2 foot) serves 4-6, while a 4XL can feed a party!
• 1 cup pineapple juice – For spritzing during cooking to keep it moist
• 1/2 cup olive oil – For the marinade base
• 1/4 cup soy sauce – Adds savory depth
• 1/4 cup lemon juice – Brightens the flavors
• 4 cloves garlic, minced – For that Cajun kick
• 2 tablespoons Slap Ya Mama Original Blend Cajun Seasoning – Brings authentic Louisiana heat
• 1 tablespoon Louisiana Fish Fry Cayenne Pepper – For an extra spicy bite
• 1 tablespoon Ragin’ Cajun Chicken and Gator Seasoning – Specifically formulated for alligator, ensuring bold Cajun flavor
• 8-10 strips bacon – To wrap the alligator and lock in moisture

For the Glaze:

• 1/2 cup barbecue sauce – Choose a sweet or tangy one
• 1/4 cup honey – For a glossy finish
• 1 tablespoon Crystal Hot Sauce – Adds a zesty kick

For Serving:

• Louisiana Fish Fry Remoulade Sauce – A creamy, tangy dipping sauce
• Grilled corn on the cob – A classic Cajun side
• Coleslaw – For a fresh, crunchy balance

Instructions

Step 1: Marinate the Alligator

1. In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, Slap Ya Mama Cajun Seasoning, Louisiana Fish Fry Cayenne Pepper, and Ragin’ Cajun Chicken and Gator Seasoning.
2. Place the whole skinned alligator in a large roasting pan or brining bag. Pour the marinade over the alligator, ensuring it’s fully coated. Cover and refrigerate for at least 24 hours to let the flavors soak in and keep the meat moist, as recommended by Creole Foods of Louisiana.

Step 2: Prepare for Smoking

1. Preheat your smoker to 225°F, using pecan wood for a smoky, Southern flavor (you can also grill at medium-high heat, around 350°F, if preferred).
2. Remove the alligator from the marinade and pat dry with paper towels. Wrap the body with bacon strips to add flavor and moisture during cooking, a tip inspired by customer reviews on Creole.net.
3. Place the alligator on the smoker or grill, keeping the fat on to enhance flavor and moisture, as noted in the “Chucks Flavor Train Gator Recipe” video.

Step 3: Smoke the Alligator

1. Smoke the alligator at 225°F for about 5 1/2 hours, spritzing with pineapple juice every hour to keep it moist, a technique shared in the Chucks Flavor Train Gator Recipe video. If grilling, cook at 350°F for 2-4 hours.
2. Check the internal temperature with a meat thermometer; it’s done when it reaches 165°F in the tail, ensuring it’s tender and juicy.

Step 4: Glaze for a Glossy Finish

1. In the final 30 minutes, mix barbecue sauce, honey, and Crystal Hot Sauce to make a glaze.
2. Brush the glaze over the alligator to give it a “saucy, bossy, and glossy” finish, as described by Chuck in the video, enhancing both flavor and presentation.

Step 5: Rest and Serve

1. Remove the alligator from the smoker or grill and let it rest for 15 minutes to lock in juices.
2. Carve the meat into sections: the tail meat (which “shreds like butter”), back straps (crazy tender), legs (dark meat), and tenderloin from the back, as highlighted in the video. The ribs can be deep-fried for added texture.
3. Serve with Louisiana Fish Fry Remoulade Sauce, grilled corn, and coleslaw for a true Cajun feast.

Tips for the Best Whole Skinned Alligator

• Keep the Fat On: As Chuck notes, leaving the fat on during cooking adds flavor and moisture, and it’s easy to remove afterward.
• Don’t Skip the Brine: A 24-hour brine ensures the meat stays moist, a must for alligator, per Creole.net’s cooking instructions.
• Check the Temp: Ensure the tail reaches 165°F for perfect tenderness, as confirmed by customer reviews and X posts on cooking alligator.
• Get Creative: Use the meat in dishes like “Gator and Grits,” a suggestion from the Chucks Flavor Train video, for a next-level Cajun meal.
• Pair with Sides: Serve with classic Cajun sides like cornbread or red beans and rice to round out the meal.

Stock Up for Your Cajun Gator Feast

Get everything you need to make this dish a hit:

• Whole Skinned Alligator (Small to 4XL) – The star of your feast
• Slap Ya Mama Original Blend Cajun Seasoning 16oz – For that authentic Louisiana heat
• Louisiana Fish Fry Cayenne Pepper 7.25oz – Adds a spicy kick
• Ragin’ Cajun Chicken and Gator Seasoning 8oz – Specifically designed for alligator, ensuring bold Cajun flavor
• Crystal Hot Sauce 12oz – Perfect for the glaze
• Louisiana Fish Fry Remoulade Sauce 10.5oz – A must-have for dipping

Enjoy Your Cajun Gator Feast!

With this recipe, you’re ready to cook up a whole skinned alligator that’ll “damn near stop you in your tracks,” as Chuck says in his video. Whether you’re smoking it low and slow or grilling it for a crowd, this dish is sure to impress. Check out more cooking tips in the Chucks Flavor Train Gator Recipe video or this Instagram Reel from Pitboss Papi for how to do the perfect cook. So fire up the smoker, grab your seasonings, and let the good times roll, y’all!