If you've eaten gator before, chances are it was probably fried. While frying pretty much anything results in deliciousness, I was curious to try alligator in a simpler preparation where the flavor of the meat could shine through, rather than be obscured by heavy breading and a ton of seasoning.
The thing is though, alligator can be even leaner than chicken, and if you think that overcooks quickly, you've never worked with alligator! Not surprisingly, gator meat does not appeal to everyone, and it'll appeal to even less people if it's dry and chewy.
So, with moistness on the mind, how did I decide to hedge my bets and prepare the gator? I brined that sucker, and I'm pleased to say it worked!
