One of the best assignments I’ve had as an outdoors writer was serving as a judge for a wild game cook-off in Barbour County, Ala.

It was a competitive situation, so the cooks really rolled out the red carpet for me and five other judges. They wowed us with some of the absolute best wild game recipes I’ve ever tasted.

That was the night I tried alligator for the first time. It was marinated in Italian dressing, wrapped in bacon and cooked to perfection on a traditional charcoal grill. Contrary to popular belief, it doesn’t taste like chicken. It tastes exactly like alligator – and it’s awesome.

There was also a lady frying whole bluegill in her own special batter – and I swear, if I hadn’t already been married, I might have proposed to her on the spot. Those were some of the best fish I’ve ever eaten, and the way they smelled while they were cooking was out of this world.

Then there was the winner – a guy serving mesquite-grilled impala that looked almost too good to eat. You couldn’t find better food for $100 a plate in the finest restaurant in Memphis. The meat had an incredible flavor from the chunks of mesquite wood he ordered from somewhere in Texas.

I don’t know who they are – or where they are – but I’m guessing there are some folks in the Mid-South who can serve up wild game dishes just or good or better.

If you’re one of those folks – and you don’t mind sharing your secrets – drop me a line.

I’m preparing a special page on cooking wild game, and I’d love to include your special recipe.

You can reach me through The Memphis Edge or by e-mail at brasher@commercialappeal.com.