That's a belt..

… it’s like that till well west of 59 … got loggers moonlighting as bull riders around here … East Texas is its own separate state if you ask the desert dwelling and hill hand Texans

… then there’s the ones where my Mom sides from that’s stuck in between south of Waco

… all going to be mescins and californians in the end anyhow…since we ain’t allowed to shoot them anymore lol

I take it they’re the type where you have a raring hot skillet and cook about 15 seconds per side then eat.

Skin and gut snake fry in your favorite fried chicken batter till golden brown. Lots of bones. Do 50/50 de natured alcohol and glycerin in the sling it will be soft tanned like you just cut it off the snake

Now that looks like a good pot of gumbo, thank you Sir

Looks like a dandy place to 12 gauge some squirrels lol

410 or 20 #4 high brass….ride on down and run a few miles of it with me lol

.. bring your 22

I had it once and liked it. As I recall it was light and flakey almost like fish in looks and texture.

good read thanks guys

Nope^^^

Making me hungry

A guy killed a 52" black timber rattler at camp years ago. I skinned and filleted it and we ate it. It was good.

I agree on the Gator.Tastes almost like Scallops to me and I like Scallops.

Seeing this I think I'd leave the 12 at home and instead opt for a 10 gauge with BB or possibly napalm.

Goes great with Ramen Noodles and Mushrooms!

… looks like a big chicken snake Buzz?

… if so that’s about the thickest one I’ve seen