Recipe Categories
Meat 
Seafood
Snakes

Shanna's Guamanian Baked Rattlesnake

5 lb Rattlesnake cut in chunks
    Garlic powder to taste
    Salt to taste
    Freshly-ground black pepper to taste
    Ground ginger (optional)
2 x Lemons sliced 1/4" thick
2 x Limes sliced 1/4" thick
2 x Onions sliced 1/4" thick
1 qt Vinegar or white wine
1 qt Soy sauce
2 can Beer - (12 oz ea)

 Method :
Place a layer of snake cut in chunks on bottom of small cooler, sprinkle with liberal amounts of garlic powder, salt, pepper and ginger. Cover with lemon, lime (squeeze a couple of slices while you're at it) and onion slices. Place next layer of snake and repeat.
Mix vinegar, white wine or combination, soy sauce and beer. Pour entire mixture over layered snakemeat to cover. Marinate at least 24 hours in the refrigerator. Barbecue 45 minutes or until done, adding flavored-smoking chips to briquettes. Or, bake at 375 degrees 1 hour.