Thanks Manscaped for sponsoring this video.
I was wondering if you got a little bit of uh the wagyu of the swamp.
-You called on the right day. I was out yesterday I got you covered, yeah come by my house I'll be
here all afternoon. -We're approaching Rob's house right now. -My man! -What's up Rob? -What's up
brother man? -Ey. -I got a little gift for you. -No way. Better not be a rattlesnake. -It is, be careful.
-Oh wow look at that. -You ever try that? -No. -Oh we're gonna have to try that today. And guys if you've
never seen Rob's channel make sure you check it out in the description. Master hunter, huntsman,
outdoorsman, I highly recommend you checking out his channel, Go check him out. But enough talking
I want to see this thing, show it to me. Now you tell me if that is not a humongous piece of meat.
To show off how big it was Rob had a replica. Now that was a really big gator. Now if you think the
whole thing is going to be dry-aged there's no way, trust me my refrigerator is not that big. So my
good friend Rob went ahead and started butchering it. This first piece that he's taken out I'm gonna
be dry aging it, and as you can see that is a nice clean cut, that is how you know Rob is a true
master. In the end this whole piece turned out to be about 22 pounds. Now with all that was left Rob
went ahead and started to cook that for us because he's not only a hunter he also loves to cook what
he catches. He mentioned to me that gator fat is not that great so it's a good idea to take it all
out. -That's what we like to call filet di alligator. -Then he cut up everything into small pieces and at
least to me one of the most interesting things was this, -It has no smell. -None. -No smell whatsoever you
wouldn't think that has a unique smell it smells like nothing. The next thing Rob did was to go
ahead and season the whole thing, then he throws everything on flour and coat it up because as he
mentioned to me one of the best things to do is to deep fry it, so that is exactly what he did. He also
mentioned to deep fry it nice and slow and not too fast. If you cook it too hot then it's gonna
be tough and that is the last thing we want. And I'll tell you one thing once he was done trying
that was an awesome experience. After that amazing experience Rob packed it up because it was time to
head back home in dry age this thing. -I've never heard of anybody ever dry aging alligator. -Me neither. -If anyone
can do it, you can do it. -We're going to find out together I have no idea what I'm doing but we're
going to find out together. So, now, let's prepare it. And this is what it looks like when I got home. As
you can see it is a fresh piece of meat, perfectly butchered and like I mentioned previously there is
zero smell. When I say there's no smell I mean it, it's literally nothing. The most interesting part
for me is that you can clearly see where the loin and separations are. As you know when you dry aging
it creates a bark, so hopefully that will protect the loins. To dry age this thing I'm going to be
using the most reliable method I know, and that is to use these specific dry aging bags, they're
called Umai Dry. They allow moisture to escape without allowing anything bad to go back in which
is exactly what we need to dry age this gator. So after running it through the vacuum sealer
I put it on a cooling rack so that the air can circulate all the way around. Now the only thing
left to do is to let it rest in my refrigerator for a total of 35 days.
Once the time was up i took it out and immediately started opening the bag.
And once I was done this is what i was left with.
To me it looks perfect but one of the most important things that I always say
is your nose but this one smells like nothing. So even though we have a little bit of mold it
gives me confidence to go ahead and continue this experiment, so went ahead and started to butcher
it. And the first thing to do was to remove this loin, and as i did take a look at this meat. Now
that looks like perfection! I'll tell you one thing it truly reminds me of pork, the only difference is
that it does not feel as tender. So I went ahead and continued the butchering because once I was
done I was left with four beautiful pieces of loin. Now some of them looked just like pork to me,
but others looks like fish. I know that you can't see what I'm talking about but I'll show it to you
real shortly. And just in case you are wondering this is what the bones look like. That was super
interesting to me. But like every dry aging experiment the next thing we gotta do is to remove the bark,
that is the outer shell that is created whenever you're dry aging any piece of meat. So I went ahead
and tried to clean it as much as I could, and just like you saw previously on the video I must remove
the fat. But once I was done with the cleaning this is what I was left with. Now that is four beautiful
pieces of meat. And here you can tell more closely what I meant, see how this one looks like pork loin
but now take a look at this, it looks like tuna. And if you don't think so put it down in the comments
down below and let me know. Since deep frying is the best way to cook gator I'm gonna go ahead and cook
chicken fried gator. Oh yes! Now the first thing to do was to make small steaks. I'll tell you
one thing it was not that tender, So I decided to go ahead and tenderize it a little bit. That is
also a good thing because it makes more surface area for the crust. As you can see I pounded that
thing real good. The next thing to do is to get it ready for the fryer. For that I first dunked it in
buttermilk, then straight to seasoned flour. And if you're wondering what the seasoned flour has
it's a combination of salt, garlic powder, freshly ground black pepper and korean chili flakes. As you
can see once I was done this is what it looks like. Now those are ready to be fried in wagyu fat. Now
we're gonna make a comparison to see if dry age alligator is better than fresh, so for that I'll
also be making a batch of fresh ones. And since Rob is coming over to try this with us I went ahead
and made something very special for him. This is what I like to call the wagyu of pork, also known
as Iberico Secreto and I'm curious to find out what he thinks of it. And I have no idea how the
chicken fried gator is gonna turn out so I went ahead and made a gravy for it. And this gravy is real
good! But this is just in case the gator does not turn out as great. But now that we have everything
ready the only thing left to do is to cook it. For the chicken fried dry aged gator it i'm gonna be pan
frying in wagyu tallow. The Iberico Secreto on the other hand I'll be grilling it directly on
charcoal. As now I would like to say it is enough talking and it is time to cook them. So let's do it!
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All right everybody here we have a beautiful feast. Are you ready Rob? -I am more than ready.
-All right let's just go. Let's go for it you guys grab it. Fresh and basically
how you call it. Uh oh you went Rob, you didn't play. -Oh we gotta catch up to Rob. -Yeah let's go.
Cheers everybody. It reminds me so much of pork. What do you think? -This is so good.
This is so psychotically good. -Very good, so that is what it tastes like all right. Now I'm curious
to find out how this one here is gonna taste. Let me find out right now I'll tell you guys.
-Feels like it absorbed the flavor more, it feels like with every bite I'm getting more
and more and more flavor. -I think it does have a little bit of a different uh flavor.
-Yes that as well, now the big question which one is better? Which one do you prefer?
-Oh the dry aged. -The dry aged really? -I got to go with the dry aged too. -Is this unanimous?
The dry age is better? -Unanimous. -Unanimous? -I'm going dry aged as well. -The dry age is better but I am curious
to find out what you think of this Rob; Iberico Secreto. -Well why am I sitting here?
-All right. -That's a good question. -Let's find out right now, tell me what do you think. I want to know.
-What! -Anyway guys these are the results. I hope you guys enjoyed this video, if you did enjoy
it make sure you give it a thumbs up. If you're not a subscriber be sure to subscribe for future
videos, remember if you are interested in anything I use everything is always in the description down
below. Thank you so much for watching and we'll see you guys on the next one take care everybody bye. -Peace!
-Hey Rob, thanks for the crocodile. -Cocodrilo! -El cocodrilo.
-Alligator bro! -Thanks for the alligator man!
-We out everybody take care. -Peace out guys. -Bye.