There will be a layer of oil across the surface of the water now, this is snake oil. Bring the water to a simmer and let it simmer for about 35 minuits, then remove it from heat and let it cool down a bit. Scrape all the grease out of the trap and put it in a small pan with some water. I reccommend a good cherry ramalaude glaze to be brushed on, it really brings out the flavor, another good way to enjoy the snake is with some tartar sauce.Īfter yer done eating, you gotta go back to the grill and remove the grease trap with all of the snake fats in it. When the snake is no longer dripping, take it off the grill and remove the meat and put it on a plate with fresh chopped greens beneath. One method is to create a funnle out of aluminum foil that will drain the fats to the grease catcher. Now, you also wanty to be sure you have a very clean grill, because you need the juices that flow from the snake and dont want it mixed with other types of animal fats. Make sure you occasionally press down on the snake with the spatchula, this will get its fats to drain down. Grill the snake like that untill the meat has turned a dull grey-brown.

Then put the snake on the grill, with the opened belly facing down. Fire up the grill, and get it to around 550-600 degrees. Next, slice the snake right down the middle and open it up. Personally i preffer a large burmese python. To make this task easier, i would reccommend against using rattlesnakes, black mambas, pit vipers, asps, or anything else that can kill you in one strike. It is pretty simple, first you want to kill the snake. Snake oil is actually not something you can buy, however, you CAN harvest it.Īll you need are a few snakes, a grill, and a sunny sundar afternoon with some beers.

Will there be drag me to hell 2