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! [rock music] Before moving forward want to thank today's
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this video, but now let's get right back to it. 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.
