Gator Scare- 03/27/12 Report

[Jhua]

Eh no sheepies? Or smacks?

[Gilbert]

come on, its only a 4'er. I would have casted back out and tried to hook it.

[Milkjug]

A few sheeps and my buddy got a spanner, but we did not target the macks as they weren't blowing up all over and I was too scared I might hook another jack. It wasn't red-hot.

[Milkjug]

come on, its only a 4'er.

Hehe, I was thinking that. That's like 2' of body

[Robalo]

Gators taste better than any red. Recast, string it and tell the GW ya thought that's what folks meant when they said "Gator Trout"!! Certainly he'd not ticket ya for it and may even help skin and clean it.

[Jhua]

Gators taste better than any red. Recast, string it and tell the GW ya thought that's what folks meant when they said "Gator Trout"!! Certainly he'd not ticket ya for it and may even help skin and clean it.

I helped out on a gator farm for a few weeks in Thailand that raised gators for food and conservation (it was a weird mix) Found that gator actually tastes pretty good. One of the gators that lives at the Bangkok Zoo is named Neo which I helped hatch.

[WestEndAngler]

Don't get me wrong but I thought you could carry a pistol on your boat/kayak without the concealed handgun license. Something about the Castle Law. Don't know if that qualifies for fishing from the bank but who could blame you when there are 4-13 ft alligators around...

...you are correct. Truck, Car, Boat,.....and YAK. You can carry it without concealed permit.

As soon as he left his "transportation" he would have had to leave it behind.

[buoy37]

Here is the mama and it was only a couple of weeks ago.......http://www.khou.com/community/slides...142379635.html

[Gulfcoast13]

Here is the mama and it was only a couple of weeks ago.......http://www.khou.com/community/slides...142379635.html

mmmmmmmmmm... fried gator tail.

[buoy37]

Chef Folse's Alligator Sauce Piquante

mmmmmmmmmm... fried gator tail.

Ingredients:

3 pounds alligator, cut into 1-inch cubes
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions

Method:

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and saute 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted. Stir in tomatoes and water or stock. Blend well then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.

[Jhua]

Ingredients:

3 pounds alligator, cut into 1-inch cubes
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions

Method:

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and saute 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted. Stir in tomatoes and water or stock. Blend well then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.

Now THAT is something I need to try! Maybe with beef instead of gator since gator is hard to find

[HEEEREFISHYFISHY]

Pulled out your knife!?!? You must be one bad ars ninja. Great read.

[Curmudgeon]

Pulled out your knife!?!? You must be one bad ars ninja.

Yep! Don't **** him offf!!