Louisiana Grilled Alligator Tail

Introduction

Get ready to experience the rich flavors of Louisiana with this Grilled Alligator Tail recipe. Marinated in bold Cajun spices, seared on the Arteflame grill at a scorching 1,000°F for a perfect crust, then cooked to perfection on the flat top cooktop. This method locks in juices, delivering tender, mouthwatering bites with a smoky heat that’s sure to impress.

Ingredients

• 2 lbs alligator tail meat, cut into 1-inch thick pieces
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 2 tbsp lemon juice
• 2 tbsp Worcestershire sauce
• Chopped fresh parsley for garnish
• Lemon wedges for serving

Instructions

Step 1: Prep the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Allow the firewood to fully ignite and let the grill heat up for about 20 minutes.

Step 2: Marinate the Alligator Tail

1. In a bowl, mix together Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
2. Coat the alligator tail pieces evenly with the seasoning mix.
3. In a small bowl, combine melted butter, lemon juice, and Worcestershire sauce.
4. Drizzle the butter mixture over the alligator tail, ensuring even coverage.
5. Let the meat marinate for at least 15 minutes.

Step 3: Sear the Alligator Tail

1. Place the alligator pieces directly on the center grill grate of the Arteflame, searing for about 1-2 minutes per side until golden brown.
2. Once seared, move the pieces to the flat cooktop to continue cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Cook the alligator tail on the cooktop for another 4-5 minutes per side, flipping occasionally.
2. Use a meat thermometer to check for an internal temperature of 145°F. Remove from heat when it reaches 130°F as it will continue cooking off the grill.

Step 5: Serve and Enjoy

1. Transfer to a plate and garnish with freshly chopped parsley.
2. Serve with lemon wedges and enjoy!

Tips

• Always remove the alligator tail from the grill at 130°F to allow it to cook to 145°F off the grill.
• Use firewood like oak or hickory for an extra smoky flavor.
• Always let the meat rest for about 5 minutes before slicing to retain the juices.

Variations

1. Spicy Honey Glazed: Brush with honey and extra cayenne for a sweet and fiery kick.
2. Garlic Butter Herb: Use fresh minced garlic and add rosemary and thyme for an herby balance.
3. Blackened Cajun: Apply more blackening seasoning and char slightly longer on the center grate for a punchier flavor.
4. Lemon Pepper: Increase lemon juice and add a generous amount of freshly cracked black pepper for a tangy, zesty bite.
5. BBQ Glazed: Brush with a smoky BBQ sauce in the last few minutes for a sweet-savory twist.

Best Pairings

• Grilled corn on the cob with Cajun butter
• Dirty rice with andouille sausage
• Grilled okra with garlic aioli
• Crispy hush puppies with dipping sauce
• Cold Louisiana-style craft beer

Conclusion

Cooking alligator tail on the Arteflame grill ensures bold, smoky flavors with the perfect sear. Whether you're grilling for a cookout or trying something new, this Louisiana-inspired recipe is sure to impress.