Texan chili cook off

I haven't eaten any snake dish but would like to know from others. I can't even eat a duck cos they're too gamey. How much more a reptile??
 
Rattlers are very tasty n it aint like chicken.
Way cleaner cuz they eat natural stuff, not hormone fed corn and what not.
Here is a hint to good chicken.............get range fed birds. the yellower the skin the better the flavor. If the bird is white in color it was fed ...........well u know what. The yellower the skin the more natural it is. OOOOOO yeah!!!!
Rattlers are naturally white in color n taste really good!! O yaaaaa!!!!!!!!!!!!!!
Rumely, all snakes taste different, trust me ...been there dun that, still doin it hehehehehe
 
In the name of science, I think I'm going to have to do some research by eating one of these critters. I'm thinkin' crispy fried with a little salt and a touch of pepper, or maybe some of the breading I use for fish. Now....where to acquire a cooperative snake. Actually, I would prefer to buy some already dressed, if that's possible.

You know, it would have saved mankind a lot of trouble if Eve would have eaten the snake instead of the fruit.
 
In the name of science, I think I'm going to have to do some research by eating one of these critters. I'm thinkin' crispy fried with a little salt and a touch of pepper, or maybe some of the breading I use for fish. Now....where to acquire a cooperative snake. Actually, I would prefer to buy some already dressed, if that's possible.

You know, it would have saved mankind a lot of trouble if Eve would have eaten the snake instead of the fruit.
http://exoticmeatmarket.com/rattlemeat.html
 
I have cooked Diamond Backs in any number of ways and there is a secret to Fried. If you choose to marinate cut your subject into about two inch pieces and do not eat any snake under five foot in length, there is not enough meat to make it worth while. Marinate the snake for 8 to 12 hours in the fridge near the vegetable crisper. It s best to smoke him for 3 hours at 225 to 250. short of a smoker filled with pure Oak roast him in the oven. Place the meat in the fridge again over night. The next day season your flour mix and bring your grease up to temperature. I drip one drop of water from my finger about 18 inches above the grease and it should pop immediately without trying to boil over. After double dipping your meat in the egg and milk mixture and the flour mixture fry only until golden brown, any longer and youĺl dry it out.

Fail to smoke or to roast and youĺl be picking that tough rascal with a 12 inch Tennessee Tooth-pick for a day or two. Do it my way and folks will kill for more of it until you tell them what they have eaten. But they will sneak back and ask you for the recipe. And no, there is no gamey taste so no need to soak in milk over-night.
 
$50 bucks a pound!? :confused: For that, I'd wade into a nest of rattlers barefoot and catch 'em with my bare hands and bite their heads off!
Well i catch em fairly easy. Im not as fast as I used to be so I use a longer stik hehehe
I have cooked Diamond Backs in any number of ways and there is a secret to Fried. If you choose to marinate cut your subject into about two inch pieces and do not eat any snake under five foot in length, there is not enough meat to make it worth while. Marinate the snake for 8 to 12 hours in the fridge near the vegetable crisper. It s best to smoke him for 3 hours at 225 to 250. short of a smoker filled with pure Oak roast him in the oven. Place the meat in the fridge again over night. The next day season your flour mix and bring your grease up to temperature. I drip one drop of water from my finger about 18 inches above the grease and it should pop immediately without trying to boil over. After double dipping your meat in the egg and milk mixture and the flour mixture fry only until golden brown, any longer and youĺl dry it out.

Fail to smoke or to roast and youĺl be picking that tough rascal with a 12 inch Tennessee Tooth-pick for a day or two. Do it my way and folks will kill for more of it until you tell them what they have eaten. But they will sneak back and ask you for the recipe. And no, there is no gamey taste so no need to soak in milk over-night.
Wooo Hooo I'm gonna try that Bill!

"Hint Rumely" if u gonna jump in the middle of em and try to catch em feed them all a rat first!! Y? heheheheheeh cuz thay catn't bite with their full. "Sik em!" I tried it heheheheheeh
 
Texan chili cook off

Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:
Recently I was honoured to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.
Here are the scorecards from the event:
CHILI # 1: MIKE'S MANIC MONSTER CHILI
JUDGE ONE: A little to heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavour. Very mild.
FRANK: Holy cow, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy.
CHILI # 2: ARTHUR'S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavour. Needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich manoeuvre. They had to walkie-talkie in three extra beers when they saw the look on my face.
CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili. A bit salty. Good use of red peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting slop-faced.
CHILI # 4: BUBBA'S BLACK MAGIC
JUDGE ONE: Black Bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb gal is starting to look HOT, just like this nuclear-waste I'm eating.
CHILI # 5: LINDA'S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, and I can no linger focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really tiks me off that the other judges asked me to stop screaming. Freakin' Rednecks! ! !
CHILI # 6: VERA'S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.
FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that gal Sally. I need to wipe my arse with a snow cone!
CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.
FRANK: You could put a freekin Grenade in my mouth, pull the freekin pin, and I wouldn't feel a darn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my freekin mouth. My pants are full of lava-like substance, to match my freekin shirt. At least the during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach.
CHILI # 8: HELEN'S MOUNT SAINT CHILI
JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank. FRANK: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).
OOOOOOOOO goooooood stuff here guys. The Great Chili has spoken heheheeh......enjoy
 
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