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Sous Vide Alligator Legs

June 12, 2020 by Angela Leave a Comment

Sous Vide Alligator Legs

Sayyyy what? Yes. That is what I said. Alligator legs. Or as we were calling them all night “Swamp Chicken”. Miss Maddie wanted to try alligator, and I wanted some delicious crawfish, so I went to LACrawfish.com and ordered up a mess.

We’ve been ordering from this site for years and always had a great experience (mostly for crawfish boils). I highly recommend them.

Here’s your swamp chicken. I opted for marinated just to see what that was all about. Next time I’ll go un-marinated because we like just a little more heat and tang, but the marinated was super simple!

I basically just defrosted enough to slip the meat out of the bag it came in, and vacuum packed it in a sous vide appropriate bag, and allowed it to defrost overnight in the refrigerator.

The next day, I set the sous vide to 124 (that’s on the rare side but I knew I wanted to grill them to get just a bit of brown on them so I undercooked a bit).

I use a sous vide similar to this one (they no longer make the exact model I use, I’ve had the thing so long).

So why did I decide to use a sous vide for this? You could use a slow cooker, or bake them, or just straight up grill them. One thing a sous vide does very well is distributing the delicious flavor that bones and fat contribute throughout the meat (think about how the best part of a Tbone is the meat right next to the bone). It also cooks meats that can get tough (like chicken) at a lower temperature while making the meat tender.

And after 10 hours the meat was done (truly it would have only needed maybe 6-8 but we were working). As with all sous vide, there is zero browning. But we’re going to take care of that in a minute!

Aaron popped them on a hot grill for a hot minute (literally it was done in minutes) and they were nice and brown. The meat was delicious, tender and falling off the bone. I highly recommend trying this!

If you like this recipe you will also like:

  • Sous Vide Lobster and Shrimp
  • Sous Vide Prime Rib
  • Sous Vide Beer Mushroom Pork Roast
  • Sous Vide Pork Roast With Asian Plum Sauce
  • Sous Vide Minted Leg of Lamb
  • Myer’s Rum Smoked Sous Vide Pork Loin
  • Sous Vide Creamy Chicken Marsala
  • Honey Mustard Sous Vide Chicken
  • Sous Vide Short Ribs
  • Sous Vide Ranch Chicken
  • Sous Vide Asian Pork Loin

Filed Under: What I'm Cooking

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About me

Hello, I’m Angela!
Welcome to The Weekday Kitchen, a blog to document my cooking techniques to share with my children. This is the modern equivalent of my grandmother’s handwritten recipes. They can no longer read cursive so…

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