Barbecued Alligator Tail
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
alligator meat
tail steaks, about 3/4" thick |
*
|
| 1 | x |
milk
for marinade |
*
|
| ½ | teaspoon |
black pepper
fresh ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
rosemary leaves
|
|
| 1 | x |
red pepper flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
alligator meat
tail steaks, about 3/4" thick |
*
|
| 1 | x |
milk
for marinade |
*
|
| 2.5 | ml |
black pepper
fresh ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 15 | ml |
rosemary leaves
|
|
| 1 | x |
red pepper flakes
|
*
|
Directions
Place milk in a deep bowl, add pepper flakes and rosemary.
Season meat with black and cayenne peppers.
Place meat in the bowl, add milk as needed to cover.
Let marinate 3 to 4 hours.
Remove meat from marinade, discard marinade.
Pat the meat dry.
Re-season the meat, if desired, with black and red peppers.
Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
