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Tailgate Tuesday: Gator kabobs

December 30th, 2015 by GoBluBBQ

Tailgate Tuesday_BowlWeek

Tailgate Tuesday is our weekly collaboration with Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here. Seriously, you won’t regret it.

Previously: Frog legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shotslamb shankflat iron fajitascountry style ribs with bock glazepork belly sliderssmoked bolognasmoked eggsgrilled shrimp and scallops, planked brie with cranberry chutney, or visit our whole library of recipes here.

It’s our last recipe of the year, so let’s go out with a bang. SInce we are facing the Florida Gators, Justin suggested I find some gator meat and come up with a tasty treat for the Citrus Bowl. I think we have done that and hope you will give this one a try. It’s healthy, tender and extremely flavorful. I recommend that if you can find gator in your local meat or seafood market, you pick some up and toss it on the grill.


1 pound gator tail meat (cut into 1-inch cubes)
Polish sausage


1 cup OJ
1/2 cup honey
1/4 cup vegetable oil
1/4 cup of Meat Church Hot Honey Hog Rub
1/2 cup chopped parsley
1 TBSP ground black pepper


Add marinade ingredients to deep bowl and mix well. Reserve a half cup for basting later. Add gator tail pieces. Let marinate in the fridge for at least six hours but no more than 12. The acid in the OJ will start to cook the meat if you leave it on too long.

The gator tail is nice pinkish color and will darken after hours in the marinade. Once you add the OJ and the gator, we officially have a “CITRUS BOWL”. RIM SHOT. I couldn’t resist.

After 6-12 hours in the saucy goodness, start to skewer with your favorite veggies. I love onions and mushrooms along with some polish sausage for this recipe. Once they pieces are all on a stick, sprinkle with some Meat Church Fajita Rub.

Gator Kabobs 1-2-3

Set your grill up for high heat. These will cook for about 5-7 minutes per side. These skewers get hot, so wear some gloves. Learn from my mistakes.

As the kabobs are grilling, baste with the reserved marinade. This will also add some flavor to the sausage and the veggies.

After 10-12 minutes total, remove from the direct heat. I like to let these rest for about five minutes and serve over white rice. The flavor is a combo or chicken and pork and also has a very dense texture.

Gator kabobs 4-5

These were served my new Michigan platter from Wilton Armetale. They make some fantastic grill ware and have a huge selection of Michigan product. Check them out. Don’t forget to check out the selection of Meat Church rubs as well. He’s been a great sponsor this year and makes fantastic rubs.

Gator kabobs 6-7


Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow them on Twitter at @MeatChurch and you can also follow Joe at @mmmgoblubbq.