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I didn't hunt it...it hunted me

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KillerFord1977 said:
Tastes like chicken, but I bet a cottonmouth tastes like NY sewer rat
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BBQ cottonmouth (snake) is best prepared by cleaning, skinning, and seasoning with a dry rub, then cooking low and slow to prevent it from becoming rubbery. Coiling the snake and wrapping it in foil with butter helps keep the lean meat moist while cooking until the internal temperature reaches 160 F.

Preparation and Cooking Steps:
  • Clean and Prep: Remove the head, skin, and entrails. Thoroughly wash the meat.
  • Season: Coat the snake meat with your favorite BBQ rub.
  • Coil and Wrap: Coil the snake to maintain moisture. Place it on foil, add butter for moisture, and seal it.
  • Cook: Cook slowly on a BBQ grill or smoker until the internal temperature reaches 160 F and the meat appears golden.

  • Finish: Remove from foil and, if desired, apply BBQ sauce to the meat for a final, short cook-time to let the sauce set.
  • Serving: The meat can be picked off the ribs or backbone, similar to frog legs or chicken.

Key Tips:
  • Moisture is Key: Because snake meat is very lean, it is crucial to use butter or a marinade to prevent it from drying out.
  • Slow Cooking: Avoid high, direct heat for long periods, which makes the meat tough.
  • Alternative Preparation: Some recipes suggest dipping in buttermilk, coating in a breading mixture (flour, cornmeal, spices), and frying, which can be done in conjunction with or instead of BBQing.
 
Talyn said:
BBQ cottonmouth (snake) is best prepared by cleaning, skinning, and seasoning with a dry rub, then cooking low and slow to prevent it from becoming rubbery. Coiling the snake and wrapping it in foil with butter helps keep the lean meat moist while cooking until the internal temperature reaches 160 F.

Preparation and Cooking Steps:
  • Clean and Prep: Remove the head, skin, and entrails. Thoroughly wash the meat.
  • Season: Coat the snake meat with your favorite BBQ rub.
  • Coil and Wrap: Coil the snake to maintain moisture. Place it on foil, add butter for moisture, and seal it.
  • Cook: Cook slowly on a BBQ grill or smoker until the internal temperature reaches 160 F and the meat appears golden.

  • Finish: Remove from foil and, if desired, apply BBQ sauce to the meat for a final, short cook-time to let the sauce set.
  • Serving: The meat can be picked off the ribs or backbone, similar to frog legs or chicken.

Key Tips:
  • Moisture is Key: Because snake meat is very lean, it is crucial to use butter or a marinade to prevent it from drying out.
  • Slow Cooking: Avoid high, direct heat for long periods, which makes the meat tough.
  • Alternative Preparation: Some recipes suggest dipping in buttermilk, coating in a breading mixture (flour, cornmeal, spices), and frying, which can be done in conjunction with or instead of
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Talyn said:
BBQ cottonmouth (snake) is best prepared by cleaning, skinning, and seasoning with a dry rub, then cooking low and slow to prevent it from becoming rubbery. Coiling the snake and wrapping it in foil with butter helps keep the lean meat moist while cooking until the internal temperature reaches 160 F.

Preparation and Cooking Steps:
  • Clean and Prep: Remove the head, skin, and entrails. Thoroughly wash the meat.
  • Season: Coat the snake meat with your favorite BBQ rub.
  • Coil and Wrap: Coil the snake to maintain moisture. Place it on foil, add butter for moisture, and seal it.
  • Cook: Cook slowly on a BBQ grill or smoker until the internal temperature reaches 160 F and the meat appears golden.

  • Finish: Remove from foil and, if desired, apply BBQ sauce to the meat for a final, short cook-time to let the sauce set.
  • Serving: The meat can be picked off the ribs or backbone, similar to frog legs or chicken.

Key Tips:
  • Moisture is Key: Because snake meat is very lean, it is crucial to use butter or a marinade to prevent it from drying out.
  • Slow Cooking: Avoid high, direct heat for long periods, which makes the meat tough.
  • Alternative Preparation: Some recipes suggest dipping in buttermilk, coating in a breading mixture (flour, cornmeal, spices), and frying, which can be done in conjunction with or instead of BBQing.
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You forgot the final step. Wrap in foil and throw in dumpster
 
HayesGreener said:
This one got too close to the grandkids playhouse
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This happened during lunch break on a day that we were doing a 3 day license course for security officers. My son saw the snake, drew his SIG and blew the snake's head off with one shot. The class was on the porch of the classroom and he immediately got positive verbal critiques of his draw, form, and marksmanship. Just like I taught him, and them. It was a moment.
 
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