If you are a Kenyan in the US, a visit to Pig Beach in Gowanus will leave you saying, “Later, gator!” as you chomp down on some smoked Louisiana alligator cooked by pitmaster Craig Verhage.
Alligator meat is a very neutral meat , Verhage, who mans the smokers at Ubons Barbecue in Yazoo City, Mississippi. “It’s like they say: Tastes like chicken.
He enjoys hunting the over-populated reptile in his spare time poaching gators up to 12-feet long.
He says that after about four hours of smoking a couple of 4-foot, 40-or-so-pound alligators, they’ll glaze and crisp the skin (with a giant blow-torch), then crack it open to chop up the meat.
For $15, you can get a plate served with a potato bun and barbecue sauce.