Here’s something you can really sink your teeth into.
On Sunday, visitors to Pig Beach in Gowanus will be saying, “Later, gator!” as they chomp down on some smoked Louisiana alligator cooked by pitmaster Craig Verhage, aka the BBQ Ninja.
“Alligator meat is a very neutral meat,” says Verhage, who mans the smokers at Ubons Barbecue in Yazoo City, Mississippi. “It’s like they say: Tastes like chicken.”
Although Verhage enjoys hunting the over-populated reptile in his spare time — poaching gators up to 12-feet long — he won’t be hauling a fresh catch up to NYC. Instead, he’s called on Louisiana Crawfish Company to send two of their smaller farm-raised gators.
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 and mix with blood sausage, or boudin (sounds like “bu-dan”) as they call it down in Creole country. For $15, you can get a plate served with a potato bun and barbecue sauce — while supplies last, on Sunday only.
But if gator isn’t your flavor, the barbecue and beer garden is hosting its second annual, two-day crawfish boil all weekend, where customers can get a pound of crawfish with potatoes, corn and two drink tickets all weekend for $45.
Saturday and Sunday, noon to 4 p.m. at Pig Beach, 480 Union St., Gowanus; PigBeachNYC.com
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