Erik Svenden, 42, began showcasing his cooking skills on social media, where he typically cooks beef, pork and fish.
Recently, an auto supply store owner from Provo, Utah, turned his hand to a cooking alligator, SWNS reported.
Svendsen calls it “swamp Türkiye” — and it costs up to $300 a piece.
BBQ enthusiasts to enjoy an interactive “smoke, spice, rub and wood” experience.
He said he leaves the animal’s head and feet on “for presentation” — and props the jaws open with a wooden block while it’s on the grill.
SWNS said another alligator barbecue cost $200.
Erik Savensen, 42, of Provo, Utah, holds an alligator. A whole alligator takes about three and a half hours to cook, he said. (SWNS)
It takes about three and a half hours in total to cook.
Svendsen said he cooks the alligator at 225 degrees for two hours, then turns it to 350 degrees for an hour and a half.
“I’ve done a lot of Türkiye and pork content, so I wanted to test myself and make it for Thanksgiving,” he told SWNS. “When I first cooked alligator, I did it well and it tasted good.”
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He added: “The brine is the most important part. The flavor makes it better for people to eat. The seasoning, then I put the salt in the brine and the lemon.”
He said he “loves” the Swamp Boys’ original barbecue sauce, which is apple-flavored; I think it was made for crocodiles.”

Svenden said he recommends purchasing alligators from Florida or Louisiana. (SWNS)
“Everyone who eats it loves it if he is adequately prepared,” he said. “Some people say it can taste fishy, but my barbecue chicken tastes like pork.”
He added: “I had a bowl of alligator meat, pulled chicken and ground chicken – and I didn’t tell anyone what bowl it was [which]Svenden told SWNS.
“I had 20 neighbors — and they all loved alligators.”
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He said he researched how to cook crocodile and watched a lot of tutorials.
He focuses on the tender tail and meat along with the back and neck.
(The most commonly eaten part of The Gator, at least in Florida, is the ribs, according to Food & Wine.)

Svendsen proudly displays his roasted alligator, which he calls “swamp Türkiye.” (SWNS)
“It’s fun to create new flavors for different dishes,” Svenden said.
Regarding his social media posts, he said he wanted to “look back on my journey [of] All my grill. “
“I see people trying new things, which makes me Google the dish and the ingredients before I go and make it,” he added.
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“The best part of this is that people comment and engage with my work, which makes it fun when you learn a lot,” he said.
“Choice cuts of meat, especially the tail and jaw, can be easily used in any recipe.”
The Louisiana Department of Wildlife and Fisheries said it “has a very mild taste… [It] It is a versatile substitute in recipes calling for veal, chicken and most seafood. “
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As it notes on its website, “Choice cuts of meat, primarily the tail and jaw, can easily be used in any recipe. Body meat and leg meat can be equally seasoned with additional preparation and special recipes. Alligator is also low in fat.”
Fox News Digital has reached out to Svendsen for more details.
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2025-01-26 21:35:00
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