Woaw, that was one giant BBQ grill!
It was coiled up. The webber grill should advertise as the perfect place for your pet python.
I don't think this will get wide coverage, but according to Larry Perez, of Everglades National Park, python are not safe to eat - their mercury content is "off the charts". For some reason, reptiles don't seem to be bothered by mercury levels that would kill a mammal. So even though this one was found in a grill, don't think that it is safe to actually grill and eat it.
Darn. How to fillet and cook a python...http://m.youtube.com/watch?v=8HQ3bpl_PAAPythonPrincess RE: pacheeseguy Nov 1, 2010 07:13 PMI was searching for a python recipe and ended up here. Since I didn't really find a definitive answer here or anywhere else, I thought I'd experiment and report back in the hopes of helping others. I cooked it 3 ways: poached (a la recipe on wildlifetrapper.com), braised, and batter-fried. RESULTS:TEXTURE - Python is very, very tough and not at all like rattlesnake. Think extremely tough pork with minimal flavor.POACHED - Disgusting and like raw chicle without the pine flavor. We chewed for a full minute (where they got the "until flesh is soft," I don't know, because it never gets there, and it sure isn't flake-able).BATTERED & FRIED - Slightly better but not fantastic; still very toughBRAISED - Definitely the way to go. I cooked for almost 2 hrs, which wasn't long enough, but the meat did soften and absorb the flavor of the sauce. You could do any braising sauce, because the meat is almost flavorless, so it would work with just about anything.BOTTOM LINE - High in the novelty factor, but not a particularly enjoyable meal (btw, my python was from Savenor's, so I have to assume that it was good quality meat and not just a bad cut). Happy cooking!
It looks like a horizontal Marc Sarnoff.
No wonder there are less ducks on my lake. This is not what I want to read about.
If it was Sarnoff the snake would be pink.
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