In this gripping episode of Diners, Drive-Ins and Dives, Guy Fieri takes a flavorful detour to Millie’s, a restaurant in Daytona Beach, Florida, well-known for its sea-to-table and farm-to-table creations. The episode’s spotlight dish is BBQ Smoked Alligator Ribs, an unusual yet delicious treat that promises to redefine what you think about gator meat.
Millie’s: A Coastal Culinary Haven
Located in the heart of Daytona Beach, Millie’s is a must-visit spot for both locals and tourists. The restaurant, owned by Chris Chabero and his wife Amy, prides itself on serving fresh, locally-sourced seafood. Chris brings his extensive experience as a boat captain and fisherman to the table, elevating the dining experience. “As soon as people come to town and ask where should I go, the answer is always Millie’s,” says a local fan.
A Unique Take on Alligator: BBQ Smoked Alligator Ribs
Guy Fieri, never one to shy away from unique culinary experiences, is particularly excited about trying the alligator ribs. “I’ve had a lot of alligator tail but nothing compares to the alligator rib here,” notes Guy, intrigued by the promise of a new texture and flavor.
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Dry Rub and Smoking Process
The preparation of the alligator ribs begins with a flavorful dry rub consisting of brown sugar, chili powder, garlic powder, onion powder, cinnamon, smoked paprika, salt, and pepper. The ribs are generously rubbed and allowed to sit for about an hour to absorb all the flavors.
Next, the ribs are smoked for 40 minutes, giving them that deep, rich flavor. “These ribs have more meat on them than you thought, right?” Chris asks, highlighting the substantial and satisfying nature of the dish.
Preparing the BBQ Sauce
While the ribs are smoking, Chris prepares a delectable BBQ sauce. The sauce includes onions, spiced rum, garlic, ketchup, brown sugar, apple cider vinegar, molasses, paprika, cayenne, salt, chili powder, and coriander. This mixture is cooked down for about 25 minutes until it reaches perfect consistency.
“The barbecue sauce that we just made is so darn delicious,” says Guy. Chris’ wife, Amy, enthusiastically agrees, “She’s the best hype man, I swear!”
Grilling and Presentation
Once the ribs are off the smoker, they are brushed generously with the BBQ sauce and grilled for an additional five to ten minutes to achieve a caramelized glaze. The final touch involves assembling the ribs on bread to soak up the barbecue sauce, topped with freshly sliced jalapenos and green onions.
Guy is visibly impressed as he takes his first bite. “I’ve had a lot of Gator, never had the ribs. That’s probably one of the best ways I’ve ever had gator, if not the best way,” he exclaims. “It’s tender, it’s meaty, it eats like a pork rib. The barbecue sauce is delicious.”
Even Rashad Jones, a fellow food enthusiast featured on the episode, chimes in with glowing praise: “It was cleanly off the bone, has a nice clean finish. It doesn’t taste gamey, it doesn’t taste wild. The barbecue sauce, that’s the key to the ribs.”
Conclusion
This episode of Diners, Drive-Ins and Dives shines a spotlight on Millie’s, a restaurant that brings the essence of coastal dining to Daytona Beach. The BBQ Smoked Alligator Ribs are not just a culinary curiosity but a masterfully crafted dish that even the most skeptical diners will love. If you’re ever in Daytona Beach, Millie’s is a must-visit destination for an unforgettable dining experience.