#lastchancecookoff - smoking Bison and Alligator. outdoor cooking challenge

Are you ready for this!!?! We were excited to be invited to the #lastchancecookoff this year. We decided to go old school smoking with a charcoal and wood smoker and smoke some exotic meats from the Prescott Meat Company.

Stuffed Alligator
2 Alligator tenderloins
2 Andoule Sausages, removed from casings
1 block of cream cheese
2 Tablespoons, plus 1 teaspoon of Lemon pepper Seasonings
sliced Manchego cheese
1 lemon thinly sliced

Wrapped Bison
1 bison strip steak
5 slices of thick-cut bacon
2-3 Tablespoons of herb-infused butter

For the Alligator
1. Slice 3/4 through the tenderloins to create a "boat" to put your stuffing in.
2. Season the outside of the Alligator meat with the 2T of Lemon Pepper Seasoning by patting in the seasoning to the meat. Coat generously.
3. Mix together the cream cheese, 1 teaspoon of lemon pepper seasoning and the 2 sausage meat in a bowl.
4. Fill the inside of the Alligator meat with the stuffing.
5 Add thinly sliced Manchego cheese to the top of the mixture and place the lemon slices on top of the mixture and cheese.
6. Wrap in aluminum "boats" with the top open and place inside your smoker. Smoke for 4+ hours until the (internal) meat reaches 165 degrees.

For the Bison:
1. cut small slits on the top of the meat.
2. Generously spread herb-infused butter across the top of the meat.
3. wrap bacon around the strip of meat
4. place meat inside an aluminum foil "boat". Smoke until the internal meat temperature is 125 degrees.

KrisandLarry - Stuffed Smoked Alligator and Bacon Wrapped Bison

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