Instructions: 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 youre 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.

Comments:
This recipe works well with chicken, meaty pork ribs or beef ribs. You can also combine meats.

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