Comeback sauce Puns

Alligator meat is one of the most underrated meats around. If your local butcher shop doesn't have some in their frozen section, (common in the South) I highly suggest heading online and making an order. Gator meat is Mild-flavored and extremely versatile. You can substitute it in most recipes for chicken, veal or fish. Most importantly Alligator is a lean meat that is very low in fat and cholesterol but high in protein.

I put together a step by step video walking through a tutorial on how to perfectly grill alligator meat as well as whip up a southern staple, Comeback Sauce, which is an excellent dipping sauce to go along with it.

https://youtu.be/5RwHDwjg038

Ingredients:

1+ lb Alligator Tenderloin (Cut into Equal Parts and Pounded Thin)

Blackening Rub of choice (low salt)

Olive Oil

Comeback Sauce Ingredients:

1/2 Cup of Mayo (Duke's preferably)

2 Tbsp. Ketchup

2-3 Minced Cloves Garlic

1 tsp. Worcestershire Sauce

1/2 tsp. kosher salt

1 tsp. Lemon Juice

1 Tbsp. Blackening Rub

Hot Sauce Dashes to Taste

Supplies:

Grill/Smoker that can maintain direct heat of 350-400 degrees (F)

Mixing Bowl for Sauce

Mixing Bowl or Pan for Seasoning Meat

Tongs

Temperature Probe

1. Coat the gator meat in olive oil and then cover heavily with your blackening rub. (Note to select a rub that is low in salt, since you really want to be heavy handed with the rub)
2. Set meat in the fridge for a minimum of 30 minutes to let the rub set. (Good time to light your fire outside on the grill)
3. Combine all ingredients of the Comeback Sauce in a mixing bowl. Mix well and set in fridge until service.
4. On a grill set to 350-400 degrees (F) lay out the gator meat directly beneath the heat source until each piece reaches an internal temp of 160-165 (F). Flip often. Time will depend on setup but it should take roughly 5-10 minutes. Open flames will help in the blackening of the outter meat by caramelizing sugars in the rub.
5. Once meat is at temp, remove from grill set on plate with the sauce and enjoy. Alligator tail meat is a cross between pork chops and seafood. It is very mild in flavor and holds moisture well if not overcooked. The star of the show will be whatever rub and sauce you use to accentuate the flavor profile.

Let me know if y'all have ever tried gator meat or plan on doing so. It's a fun one for parties as it's always an oddity but ends up also being delicious. win/win