Grilled Gator Kebobs


  • 20 strips bacon (about 12 ounces)
  • 2 pounds of alligator meat
  • 1/2 cup Cajon seasoning
  • 40 skewers
  • Citrus brine (see below)
  • Chipotle Barbecue Sauce (see below)


  1. Brine the alligator for 3 hours.
  2. Soak the skewers in water for an hour.
  3. Preheat a griddle over medium heat.
  4. Cook the bacon in a large skillet until halfway done, about 4 minutes.
  5. Remove the gator from brine, rinse and cut into 20 equal pieces.
  6. Dust the meat with the Cajon seasoning.
  7. Wrap each piece with a strip of bacon.
  8. Use 2 skewers with bamboo through the point where the bacon ends meet to keep it from unraveling.
  9. Thread 3 to 5 pieces on each bamboo skewer.
  10. Grill 4 minutes, basting with the sauce.
  11. Flip; baste again about 4 more minutes.
  12. Serve with BBQ sauce for dipping.


  • 1 gallon of water
  • 1 cup of kosher salt
  • 1/2 cup of light brown sugar
  • 1 orange
  • 1 lemon

Place the salt & sugar in the water and mix until dissolved. Squeeze the citrus juices into the brine.

BBQ sauce

  • 1 cup store bought barbecue sauce
  • 1/4 cup of lemon juice
  • 2 teaspoon Dijon mustard
  • 5 tablespoons of chopped chipotles in adobo sauce

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.