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Started By
Message
Have a few questions about frying snake (Update pg. 2)
Posted on 3/29/12 at 10:33 am
Posted on 3/29/12 at 10:33 am
So i tried to bread the snakes before but when i fried them the breading would easily come off and the scales would stick to the bottom of the pan.
What do i need to do to make them not stick to my pan? (i dont have a deep fryer i have a ten inch proffessional steel skillet thing. Its all ive got).
What do i set the temp to? Med or above medium? I dont want it to bubble and pop me.
Thanks fellas.
What do i need to do to make them not stick to my pan? (i dont have a deep fryer i have a ten inch proffessional steel skillet thing. Its all ive got).
What do i set the temp to? Med or above medium? I dont want it to bubble and pop me.
Thanks fellas.
This post was edited on 4/20/12 at 10:50 am
12
Posted on 3/29/12 at 10:36 am to GeorgeTheGreek
Depends, is it water moccasin or ground rattler? There is a huge difference in the process. I always fry my water moccassin like I fry my black panther but I find ground rattler is better if I use the sasquatch method.
Posted on 3/29/12 at 10:37 am to GeorgeTheGreek
What type of snake we talking here?
Eastern Diamond Back best fits your needs, with Bagoon Viper and members of the Boa family the worst. Hope this helps.
Eastern Diamond Back best fits your needs, with Bagoon Viper and members of the Boa family the worst. Hope this helps.
Posted on 3/29/12 at 10:40 am to Count Chocula
quote:
What type of snake we talking here?
I tried to pan sear this guy, but I'll be damned if it didn't cook all the way through.
Posted on 3/29/12 at 10:40 am to GeorgeTheGreek
quote:
I dont want it to bubble and pop me.
No idea about frying snake, But this made me lol.
(I would guess you should probably remove the scales).
Posted on 3/29/12 at 10:42 am to GeorgeTheGreek
Trouser snake?
Posted on 3/29/12 at 11:02 am to GeorgeTheGreek
For GDCKS, I prefer to pressure cook the sob for 10 minutes, then bread and fry as if it were mongoose. Give that a try and best of luck.
Posted on 3/29/12 at 1:09 pm to OTIS2
What the hell does snake even taste like?
Posted on 3/29/12 at 1:10 pm to LSUbase13
Chicken
Posted on 3/29/12 at 1:17 pm to Count Chocula
I feel like packets of deep fried grass snake would sell well at church fairs.
Posted on 3/29/12 at 1:25 pm to GeorgeTheGreek
Awesome thread is awesome.
Posted on 3/29/12 at 1:29 pm to GeorgeTheGreek
It depends on their length and girth. Don't feed those snakes any hormones before you fry them. They say enzyte doesn't grow them any bigger but I call B.S.
Posted on 3/29/12 at 1:42 pm to GeorgeTheGreek
George, contact this guy:
Dave Chabreck
U.S. Forest Service
Phone: 601.384.5876
e-mail: dochabreck@fs.fed.us
Dave is a US Forest Ranger in SW Miss. His dad was a forestry professor at LSU back in the 80's. Dave should know a thing or two about eating snakes.
Dave Chabreck
U.S. Forest Service
Phone: 601.384.5876
e-mail: dochabreck@fs.fed.us
Dave is a US Forest Ranger in SW Miss. His dad was a forestry professor at LSU back in the 80's. Dave should know a thing or two about eating snakes.
Posted on 3/29/12 at 1:43 pm to AlwysATgr
I will shoot Dale an email. Thanks! 
Posted on 3/29/12 at 3:53 pm to GeorgeTheGreek
(It's Dave, not Dale)
Let us know how it turns out.
Let us know how it turns out.
Posted on 3/29/12 at 4:06 pm to LSUbase13
quote:
What the hell does snake even taste like?
I've only had a bite of fried rattlesnake (just to say I ate it!), and it tasted kind of like fried alligator--somewhat of a cross between chicken & fish.
Posted on 3/29/12 at 5:14 pm to GeorgeTheGreek
Bear Grylls skins the snake first. Then saves the skin for a piss canteen later. I digress. Oil as hot as possible.
Posted on 3/29/12 at 5:22 pm to W
quote:
Then saves the skin for a piss canteen later.
Posted on 3/29/12 at 5:26 pm to W
quote:
Bear Grylls skins the snake first.
Is this before or after he tomahawks them into the ground like Chuck Norris to break all their bones.
Posted on 3/29/12 at 6:44 pm to AlwysATgr
quote:
(It's Dave, not Dale)
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