Erik Svendsen, 42, has begun to present his cooking skills On social media, where he usually cooks beef, pork and fish.
Recently the Automotive Supplies shop owner of Provo, Utah transferred his hand to cooking alligator, reported News Agency SWNS.
Svendsen calls it “the turkey of the swamp” – and it costs up to $ 300 each.
He said he leaves the head and feet of the animal “for presentation” – and props open the jaws with a wooden block while It’s on the grill.
His most recent barbecued alligator cost $ 200, SWNS said.
Erik Svendsen, 42, from Provo, Utah, has an alligator. He said that a full alligator takes about three and a half hours to cook. (SWNS)
It takes a total of about three and a half hours to cook.
Svendsen said he cooks the alligator at 225 ° for two hours and then changes an hour and a half to 350 °.
“I have done a lot of Turkey and Ham content, so I wanted to test myself and Make it for Thanksgiving“He told SWNS.” When I cooked an alligator for the first time, I did so well and it tasted so good. “
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He added: “The brine is the crucial part. The taste makes it better for people to eat it. I strongly recommend getting your alligator from Louisiana or Florida … All those times I have it I have spent the herbs stored at Cajun, then I stop salt for the brine and lemon.
He said that he likes “Swamp Boys original BBQ sauce”, which is apple maker; I think it is made for alligators. “
Svendsen said he recommends buying alligators from Florida or Louisiana. (SWNS)
“Everyone who eats it thinks it is great when it is sufficiently prepared,” he said. “Some people say it can taste fish -like, but mine is a BBQ chicken that tastes like a tenderloin of pork.”
He added: “I had a bowl of alligator meat, fragmented chicken And chopped chicken – and I didn’t tell anyone what Bowl was (which), “Svendsen told SWNS.
“I had 20 neighbors – And they all loved the Alligator. “
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He said he investigated how he could cook alligators and watched many tutorials.
He concentrates on the tail frenes and the meat next to the back and neck, he said.
(The most eaten part of the Gator, at least in Florida, are the ribs, according to Food & Wine.)
Svendsen proudly shows his barbecued alligator, which he calls ‘the turkey of the swamp’. (SWNS)
“It’s nice to make new flavors for different dishes,” said Svendsen.
In terms of his messages on social media, he said he “wants to look back on my journey (of) all my BBQs.”
“I see people trying new things, so I google the dish and the ingredients before I make it,” he added.
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“The best part of this is that people comment and participate in my work,” he said, “what makes it fun when you learn so much.”
“Meat choices, especially the tail and the jaw, can easily be used in any recipe.”
The Louisiana Department of Wildlife and Fisheries said that alligator meat “has a very mild taste … (it) is a versatile replacement in recipes that call for veal, chicken and most seafood.”
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It also notes on its website: “Meat choices, especially the tail and the jaw, can easily be used in any recipe. The body and the leg meat can be just as tasty with just a little extra preparation and Special recipes. Alligator is also little fat. “
FOX News Digital reached for Svendsen for more information.
