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Erik Svendsen, 42, began to present his cooking skills on social networks, where he normally cooks beef, pork and fish.
Recently, the owner of an auto parts store in Provo, Utah, turned to cooking alligators, SWNS news agency reported.
Svendsen calls it a “swamp turkey” — and it costs up to $300 apiece.
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He said he leaves the animal’s head and feet “for presentation” — and opens the jaws with a block of wood while it’s on the grill.
His latest grilled alligator cost $200, SWNS said.
Erik Svendsen, 42, of Provo, Utah, holds an alligator. He said a full alligator takes about three and a half hours to cook. (SWNS)
It takes a total of about three and a half hours to cook.
Svendsen said cooks alligator at 225° for two hours, then raises it to 350° for an hour and a half.
“I ate a lot of turkey and ham, so I wanted to test myself and make for thanksgiving” he told SWNS. “The first time I cooked alligator, I did it so well and it tasted so good.”
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He added, “The brine is the most important part. The flavor makes it better for people to eat. I highly recommend getting your gator from Louisiana or Florida. . . . Whenever I’ve done that, I’ve kept it with Cajun seasoning, then I’ve put in brine and lemon .”
He said he “loves” Swamp Boys Original BBQ Sauce, “which is apple flavored; I think it’s made for gators.”
Svendsen said he recommends buying alligators from Florida or Louisiana. (SWNS)
“Everyone who eats it loves it if it is adequately prepared,” he said. “Some people say it can taste fishy, but mine is barbecue chicken that tastes like pork tenderloin.”
He added, “I had a bowl of alligator meat, sliced chicken and chopped chicken — and I didn’t tell anyone what the bowl was [which]Svendsen told SWNS.
“I had 20 neighbors — and everyone loved alligator.”
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He said he researched how to cook alligators and watched a lot of tutorials.
It focuses on the tail loins and the meat along the back and neck, he said.
(The most commonly eaten part of an alligator, at least in Florida, is the ribs, according to Food & Wine.)
Svendsen proudly shows off his grilled alligator, which he calls “swamp turkey.” (SWNS)
“It’s fun to create new flavors for different dishes,” Svendsen said.
As for his social media posts, he said he wanted to “reflect on his journey [of] all my grills.”
“I see people trying new things, which makes me Google dishes and ingredients before I go make them,” he added.
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“The best part about this is that people comment and participate in my work,” he said, “which makes it fun when you’re learning so much.”
“Selected cuts of meat, primarily tail and jaw, can easily be used in any recipe.”
The Louisiana Department of Wildlife and Fisheries said alligator meat “has a very mild flavor… [It] is a versatile substitute in recipes that call for veal, chicken and most seafood.”
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He also states on his website, “Select cuts of meat, primarily tail and jowl, can easily be used in any recipe. Body and thigh meats can be just as delicious with just a little extra preparation and special recipes. Alligator is also low in fat.”
Fox News Digital reached out to Svendsen for more details.
