Erik Svendsen, 42, started showing off his cooking skills on social media, where he usually cooks beef, pork and fish.
Recently, an auto supply store owner from Provo, Utah started cooking alligators, according to news agency SWNS.
Swenson calls them “swamp turkeys” – and they sell for up to $300 each.
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He said he left the animal’s head and feet “for show” – using a block of wood to hold its jaw open when it was placed on the grill.
SWNS said his most recent grilled alligator was priced at $200.
Erik Svendsen, 42, of Provo, Utah, holds an alligator. He said it takes about three and a half hours to cook a whole alligator. (Southwestern Nervous System)
It takes about three and a half hours to cook in total.
Svendsen said he cooked the alligator at 225 degrees for two hours, then raised it to 350 degrees and cooked it for an hour and a half.
“I do a lot of turkey and ham content, so I wanted to test myself and get ready for Thanksgiving,” he told SWNS. “When I cooked alligator for the first time, I did it well and it tasted great.”
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He added, “The brine is the key part. The flavor makes it easier to eat. I highly recommend buying gator from Louisiana or Florida…Every time I do this, I put it in the Cajun region. ” spices and then I add salt to the brine and lemon. “
He said he “loves” Swamp Boy Original BBQ Sauce, “and it’s apple flavored; I think it’s made for alligators.”
Svenson said he recommends purchasing the alligator from Florida or Louisiana. (Southwestern Nervous System)
“If it’s prepared well, everyone who eats it will love it,” he said. “Some people say it smells fishy, but mine is roast chicken and tastes like pork tenderloin.”
He added, “I had a bowl of alligator, shredded chicken and minced chicken – I didn’t tell anyone what it was. [which],” Svensson told SWNS.
“I have 20 neighbors and they all love alligators.”
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He said he researched how to cook alligator and watched numerous tutorials.
He said he focused on the muscles in the tail and the meat on the back and neck.
(According to Food & Wine, the most commonly eaten part of an alligator, at least in Florida, is the ribs.)
Swenson proudly displays his grilled alligator, which he calls a “swamp turkey.” (Southwestern Nervous System)
“It’s fun to create new flavors for different dishes,” Svensson said.
As for his social media posts, he said he wanted to “look back on my journey [of] All my BBQ.
“I see people trying new things, which makes me Google dishes and ingredients before I cook them,” he added.
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“The best part of it is people commenting and engaging with my work,” he said. “It’s fun when you learn so much.”
“Selected cuts of meat, primarily tail and chin, can be easily used in any recipe.”
The Louisiana Department of Wildlife and Fisheries said alligator meat “has a very mild flavor… [It] A versatile substitute in recipes calling for veal, chicken and most seafood.
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The company also notes on its website that “select cuts of meat, primarily tail and chin, can be easily used in any recipe. With a little extra preparation and a special recipe, body and leg meat can be equally delicious.” .
Fox News Digital reached out to Swenson for more details.
