2 - 3 lb. alligator steaks, tail meat
1/2 tsp. Liquid Smoke
1/4 c. lemon juice
1/4 c. lime juice
2 c. water
2 tsp. Worcestershire sauce
1 c. ketchup
1 tsp. salt
1 tsp. celery seed
1 sm. onion, minced
1/4 c. brown sugar or molasses
1 stick butter, melted

Mix Liquid Smoke, juices, water and Worcestershire sauce. Add meat and let stand in refrigerator for 12 to 24 hours; up to 48 hours won't hurt. Keep covered and turn meat often during the day. Remove meat from marinade; place in a shallow, oiled baking pan. Place in a preheated oven at 300 degrees for 2 hours, basting with melted butter to which some of the marinade has been added. Lower heat to 275 degrees and continue baking until tender. Mix ketchup, salt, celery seed, onion and brown sugar in small sauce pan. Heat and add any remaining basting sauce. Use this during last 45 minutes of baking and serve in separate container for those who like extra sauce. Serves 6 to 8.