On the Funnier (?) Side

Clearly that's the case.

No, you can't BBQ these. Soon they'll be declared a "threatened species" due to their expanding ranks...

1. start a fire.

2. get a good bed of coals.

3. scrape away coals and dig a small hole for the snake.

4. deposit snake, with skin and guts intact.

5. rake hot ashes over the snake. wait 20 minutes or so.

6. enjoy.

The question was almost rhetorical. If these d*mn things make it to Mississippi, I am going to kill every one I see!

Thanks for stopping by.

I knew an old Marine like yourself would know how to BBQ them. However, is 20 minutes enough?

I mean if its a "big" one (say 10' or 12'), shouldn't they stay under the coals longer?

BTW, at USAF survival school, we were told to skin and gut them (a snake that is) and roast them over the coals on a spit. The "hole" idea almost sounds Native American.

They wiggle long after they're dead. I say cook 'em 'til they quit wiggling.

Do I hear the "Voice" of experience talking?

What type BBQ sauce did you use (Texas, Deep South, Southern East Coast, or Chicago)?

The one I cooked was pretty scrawny, the meat flaked off like perch might. I have heard though that fat ones can be cut like sausage and cooked like steaks.

I wonder if they're like catfish. The older and bigger they are the more they taste like an old tire?

I have only eaten rattlesnake. It was pretty greasy (this particular snake was about 4-1/2' long).

The meat itself was "sweet". If I had been hungrier, I probably would have enjoyed it more. As it was, I ate it as part of the "drill".

BTW, as I told Gunny above, we cooked it over the coals on a sharpened stick (pin oak as I recall, Ha!, Ha!).

We also ate grubs which had no real flavor that I could tell.

I have never eaten snake, but from what I've heard, I bet a Carolina mustard sauce would go great with snake meat.

A "Carolina Mustard Sauce"????????

I have never had this. What is it made from and like?

PS: Thanks for stopping by.