1Rinse the alligator, and pat it dry. Cut it into 12-14 equal-sized pieces.
2Rub with olive oil, Sea Dog Rub (or your favorite Cajun seasoning) and garlic powder. Let rest at room temperature for 30 minutes. Heat the grill to high.
3While it's resting, combine the ingredients for the Comeback Sauce. Add as much hot sauce as you like for your taste.
4Skewer the meat, and grill for 5 minutes per side.
5Serve with the sauce.
Alligator is very mild and takes on the flavors of the rubs and sauces you use to marinate it. The fattier portions of the meat have a texture similar to lobster. The leaner portions have a texture similar to juicy pork chops.
The Butcher Block in Las Vegas carries frozen alligator. If you can't find it at your local butcher, my butcher can probably mail you some.