Erik Svendsen, 42, has started showing off his cooking skills on social media and usually cooks beef, pork and fish.
Recently, the owner of an auto parts store in Provo, Utah, tried his hand at cooking alligator, news agency SWNS reported.
Svendsen calls them “swamp turkeys,” and they can cost up to $300 each.
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He said the animal's head and legs were left on “for show” and he used a prop to open the jaw with a wooden block while it rested on the grill.
According to SWNS, his recent alligator barbecue cost $200.
Eric Svendsen, 42, of Provo, Utah, holds an alligator. He said it takes about three and a half hours to cook a complete crocodile. (SWNS)
Cooking will take about 3 and a half hours in total.
Svendsen said he cooked the alligator at 225 degrees for two hours, then at 350 degrees for an hour and a half.
“I've done a lot of turkey and ham content, so I wanted to test myself and make it for Thanksgiving,” he told SWNS. “The first time I cooked a crocodile, it came out very well and tasted great.”
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He added, “The brine is the most important part. The flavor makes it easier for people to eat it. I highly recommend getting alligator from Louisiana or Florida… Whenever I've done it… , I kept it with the Cajuns,” he added. Add spices and add salt to the brine and lemon. ”
He said Swamp Boys' Original Barbecue Sauce “loves it, it has an apple flavor. I think it was made for alligators.”
Svendsen said he recommends buying alligators from Florida or Louisiana. (SWNS)
“If it's cooked properly, everyone who eats it will like it,” he said. “Some people say it's fishy, but to me it's barbecue chicken that tastes like pork tenderloin.”
He added: “I ate a bowl with crocodile meat, shredded chicken and chopped chicken, but I didn't tell anyone what the bowl was.” [which]” Svendsen told SWNS.
“I had 20 neighbors and they all loved alligators.”
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He said he researched how to cook alligator and watched many tutorials.
He focuses on the fillet of the tail and the meat along the back and neck, he said.
(According to Food & Wine magazine, the ribs are the most commonly eaten part of the alligator, at least in Florida.)
Mr. Svendsen proudly displays a barbecued alligator, which he calls a “swamp turkey.” (SWNS)
“It's fun to create new flavors in different dishes,” Svendsen said.
Regarding his social media post, he said he wanted to “reflect on my journey” [of] All about my BBQ. ”
“Seeing people trying new things makes me want to Google the dishes and ingredients before making them,” he added.
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“The best part about this is that people comment on my work and engage with it, which makes it fun to learn a lot,” he said.
“Selected parts of the meat, primarily the tail and chin, can easily be used in any recipe.”
The Louisiana Department of Wildlife and Fisheries said alligator meat “has a very mild flavor…” [It] It's a versatile alternative to recipes calling for veal, chicken, and most seafood. ”
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The company's website also states, “Selected cuts of meat, primarily tails and jaws, are ready to use in any recipe. Torso and leg meats also require a little extra preparation and special recipes. Just add it and it will taste just as good. Crocodile is also low in fat.”
Fox News Digital has reached out to Svendsen for more information.
