Why Don't We Do It In the Road?
As it turns cold and blustery, many folks start working on refining their recipes or coming up with new ideas for next year's competition circuit or July 4th-type show off get-togethers. With all the cookbooks and magazines I've gone through (my wife will throttle me if I bring any more home), I sometimes think that I can't find any new bbq inspiration. Until now, that is. I found a website with plenty of sharp ideas that won't break the bank. Here's one that I thought you'd all enjoy. The link to the site is below. I'm not sure that this is actually barbecue, maybe more grilling, but with something so good, who cares about titles.
Barbecued Black Snake
Recipe by Phil Mosies
This is a meal I have actually eaten at a mad Bush Party, during the '80s. This is another recipe that requires minimal damage for good results. The one that we ate was accidentally stepped on a few times (they weren't protected at that time).
Firstly, after making sure the snake is dead, remove its head a few inches behind the eyes. Slit the snake's underbelly and remove the vein. Peel the skin off like a rubber glove, exposing beautiful white flesh. Cut the meat into 4 inch long portions and chuck it on the barbie, splashing with generous amounts of white wine while turning, and in between mouthfuls...a good cook should never dry out!
Snake flesh has the taste of chicken and the flaky texture of fish, and cooks as quickly as fish. 5/5 Yum!
Via More Road Kill Recipes