Whole Skinned Alligator 2XL

Whole Skinned Alligator 2XL is a unique and exotic meat option that is perfect for those looking to try something new. Alligator meat is lean and high in protein, making it a healthy and flavorful addition to any meal. This 2XL whole skinned alligator is a versatile ingredient that can be grilled, fried, or even used in a stew or gumbo. It has a delicate, slightly sweet flavor that is similar to chicken or pork. This 2XL whole skinned alligator is perfect for those who want to try alligator meat for the first time or for those who are looking to add some excitement to their cooking. So go ahead and give it a try - Whole Skinned Alligator 2XL is sure to be a hit with any adventurous meat lover.

Check out an easy videos on how to cook from one of our partners:

Chucks Flavor Train Gator Recipe

Whole Skinned Alligator 2XL mall with head and legs attached.  Alligators are farmed raised here in Louisiana. Guaranteed to be a hit at your next cookout! 

Unit Size: Weight will vary between 26-33lbs

*This product is frozen

*Picture is for advertisement purposes alligator is not cooked and unseasoned 

There are several ways to cook a whole-skinned alligator, but some of the best methods include smoking, roasting, and grilling. Here are some general guidelines for cooking a whole-skinned alligator.

Start with:

1. Start by preparing the alligator by removing any excess fat or sinew.

2. Season the alligator with salt, pepper, and other seasonings to taste

   1. If Grilling:

      1. Preheat a grill to medium-high heat and lightly oil the grates.

      2. Place the alligator on the grill and cook for about 1-2 hours, or until the meat is cooked through and lightly charred.

      3. To ensure that the alligator is cooked evenly, use a meat thermometer to check the internal temperature of the meat. The alligator is done when the internal temperature reaches 165 degrees Fahrenheit.

      4. Once the alligator is cooked through, remove it from the grill and let it rest for a few minutes before slicing and serving.

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