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[jdmessner]

I am attending a conference in Traverse City, MI. Last night I called an old friend and we were going to go out for dinner. He asked where I wanted to go and I told him Pearls. It is a great Cajun restaurant. He asked why and the first thing that came to mind was, "Where else in TC are you going to eat alligator?" His reply was that he had some in his freezer from a recent hunting trip.

I did not order alligator while at Pearls, but I did have the bourbon pork chop with grits and brussel sprouts that was incredible. However, I think I will be picking up some alligator to take home with me. Any tips on what to do with it?
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Not alligator!

 

[jdmessner]

I will try again to post the picture of the pork chop  (not alligator)! The plate behind it is sesame chicken.

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[jdmessner]

When you prep your gator make sure you remove every shred of silver skin and don't leave any fat. Gator fat is not good even in small quantity.
Don't over cook. I usually send it to the deep fryer, but if you have nice filets, pan frying or even broiling can work. Unless you are doing a whole gator, I would avoid the smoker.

Thanks for the tips, they the sound like sound advice. I was given a part of the tail and was told it is all white meat. It was wrapped and frozen, so I have not looked at it yet.