Your wild game menu can extend beyond quail and venison, and you don’t have to stop at bison or antelope either. If those creatures sound mundane, then Chef Kenny Gilbert has a recipe for you: BBQ Alligator. This massive reptile frequently only appers on menus around the South as Gator Bites, pieces of the tail meat fried into golden nuggets. Finding dishes using other cuts of alligator can be a bit more difficult, which is where Chef Gilbert comes in.
Chef Gilbert was given his first Weber grill at age 7 and soon began using homemade spice rubs and sauces. After spending years in kitchens honing his skills as executive chef at The Lodge on Sea Island, Georgia and The Ritz-Carlton in Jupiter, Florida, along with appearing on Bravo’s Top Chef, his culinary career has come full circle. He has developed a line of his own spice mixes, and with varieties like Cinnamon Coffee Rub, Rajing Cajun and Morrocan Spice, one is sure to be a good combination with whichever meat, wild or tame, you would like to pair it with. In this recipe, Chef Gilbert rubs alligator ribs with his Raging Cajun mix. Does it taste like chicken? We will let you be the judge.