Cooking a 12-Foot Gator: Alligator Recipes from a Florida Chef
In the South, cleaning and cooking the American alligator is no easy task. Wild game cooks are familiar with various critters, but a 12-foot gator can be intimidating.
Chef Rick Mace, however, goes out of his way to procure alligators and has mastered the art of preparing them. He recently hunted down a massive alligator and filmed the entire process, from hunting to serving, to share with the public.
Mace co-owns Tropical Smokehouse in West Palm Beach and plans to make his signature hot links out of the gator meat. Unfortunately, he cannot serve them at his restaurant because of regulations, so he’ll be sharing them with friends instead.
Mace describes the taste of alligator meat as distinct, similar to snapping turtle rather than chicken. The most popular alligator recipe is fried gator tail, which is known for its tender and juicy texture when cooked properly. Mace recommends trimming the silver skin and fat and cooking it lightly, like fish.
Aside from the tail, other cuts on an alligator include the legs, “jelly rolls,” and jowls. The legs have darker, fattier meat and are best cooked low and slow. The jelly rolls are succulent but small, while the jowls are considered the most prized pieces of meat.
Mace shares some tips for cooking alligator, emphasizing the importance of taking time to clean the meat properly. He also recommends making sausage as a way to transform tough and stringy gators into delicious dishes. Mace provides his recipe for Tropical Smokehouse Alligator Hot Links.
Another alligator recipe shared by Mace is Sour-Orange-Glazed Smoked Alligator Wings. The wings are seasoned with a rub, smoked, and then tossed in a sweet and tangy glaze made with sour orange juice.
For those who prefer chili, Mace offers an Everglades Chili recipe that features diced alligator meat. The chili is cooked low and slow until the meat is tender and the flavors meld together.
A skilled hunter, dedicated conservationist, and advocate for ethical practices. Respected in the hunting community, he balances human activity with environmental preservation.