The charges came from the Florida Fish and Wildlife Conservation Commission, and may have involved a missing piece of alligator tail.
Requires great skill to cook correctly on a grill.
It's like a huge chunk of white-meat chicken.
Look at it too hard and it will dry up to shoe leather consistency.
I marinate them, aggressively, for several days in a pressurized apparatus (more correctly, de-pressurized) and either cut into chunks for kabob or breaded and deep-fried or slice very thinly and grill lightly.
Novices should stick with just a sauce piquant...much easier to NOT screw it up.
Extremely tasty, either way.
I have a friend in Louisiana that supplies me with various cuts.
I think gator should be as common as chicken on a menu.
Good stuff.
Yes, and it is sold commercially in stores. Tastes different, but has the texture of fish.