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A participant in the 2008 Rattlesnake Round-Up Cook-off cringes as she accepts her skinned rattlesnake for the contest on Saturday, March 8, 2008. Each team is given a 1 1/2 inches to 2 inches or medium snake to cook. The snake is judged on taste, texture and aroma. Cook teams usually prepare the rattlesnake either fried, stewed or smoked. But there are no rules on preparation, only on presentation.

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roundup_2008_turner_0191-Edit.jpg
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© 2009 Tom Turner Photograpy
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3504x2336 / 5.9MB
Contained in galleries
The Hometown Festival Where I’ve Been Seen
A participant in the 2008 Rattlesnake Round-Up Cook-off cringes as she accepts her skinned rattlesnake for the contest on Saturday, March 8, 2008.  Each team is given a 1 1/2 inches to 2 inches or medium snake to cook.  The snake is judged on taste, texture and aroma. Cook teams usually prepare the rattlesnake either fried, stewed or smoked.  But there are no rules on preparation, only on presentation.