Rattlesnake

[DaHorns]

I had a buddy shoot a 6-7' (darn thing was bigger around that a beer can) rattler a couple weeks ago, at the last cookoff we were at 2 weeks ago we took a section of the cleaned carcas (sp?) and dusted it with some Tony Chaceres (sp?) and cooked it for a while until it looked done. I was hesitant to give it a go, but ended up trying it, and suprisingly enough it wasn't bad.

I was wondering if anyone had a method of cooking the bad boys (other than frying, that was everyone at the cookoffs advice)? I had a guy tell me about a concoction of butter, garlic, green peppers, onions, tequila, salt & pepper, tomatoes, in a foil pouch on the grill. Sounds good, but who knows. I'm trying to get him to send me a picture of it to post as well.

[Papa Tom]

I've got a rattlesnake hunter friend that says you need to boil them good first to remove the nasties then fry or do what ever ya want. I helped him at a chili cookoff where he did rattler chili and can see what he means about cooking of the nasties it doesn't smell very good when they're boiling.

[SteerCrazy]

Wouldn't you be able to cut them in strips and either fry or saute? Possibly cut them in rings like squid?

[DATsBBQ]

In South Dakota they just leave those critters draped over a fence. I'm told they're best made into belts or boots but I have no personal knowledge on the subject.

[Papa Tom]

They make good hat bands but I don't think the skin is tough enough for belts or boots, maybe for a show item. Properly tanned they are really soft and silky.

[JamesB]

I've had rattle snake fried (most common), grilled and and smoked... It really ain't that bad if your willing to work around all of those bones! A person could starve to death before he got enough meat off of one of those things for a meal... at least that is my experience... don't know if any of them was as big around as a beer can tho... did it have more meat on it, or just bigger bones?

James.

[TX Sandman]

Wouldn't you be able to cut them in strips and either fry or saute? Possibly cut them in rings like squid?

I think strips would be tough. IIRC, the muscle runs lengthwise. Usually it's cut crossways into chunks. Generally I see it fried or mixed in a stew or chili, so folks don't quite know what they're eatin'. The bigger ones have more meat, plus the bones're easier to work around.