I Dry-Aged the WAGYU of the SERPENTS and ate it!

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Since pythons are an invasive species here in FL today my nephew went ahead and gave me one for us to try, The whole experiment was insane.
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[@GugaFoods]

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[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 15 MONTHS IN A ROE! 1 YEAR+

[@shekharmoona544]

Guga you can eat sea turtle in the Caribbean.

[@jennychoajc]

@@DangerousOne326 15 months in a “roe”, i get it, nice pun.

[@MyOvercoat]

Where is Maomao(Spelling?)? Haven't seen him in a long time.

[@jennychoajc]

@@MyOvercoat idk i think he got fired, maybe not.

[@hristescu263]

No living being can escape Guga's dry ager .

[@isaiares]

lol

[@ahjustmeagain6049]

Object 😂

[@fallen5287]

today we caught a drug dealer selling meth to a 7 year old so guys today we will be dry aging him for 30 days with a little cocaine and see how he tastes

[@yaraduardo1287]

Dry aging a human being for 24 hours

[@DrPandachaun]

Except Angel

[@badboy-ht4bs]

Bayashi: deep fry everything Albert:butter is water Guga:dry age almost everything

[@DEVOTED2YaHUaH144k]

Bayashi and guga are my go to's

[@KLEIN-0]

He almost dry aged angel💀

[@mrfriessf214902]

Guga: sous vide everything

[@dubtv6160]

What about salt bae ?😂

[@KLEIN-0]

@@dubtv6160 salt bae : cappuchinooooo everything

[@jcman-lp6lg]

I like how Angel is more open minded with eating snake than veggies

[@feelcollins4358]

Snake is meat and I beat my snake

[@xdadaxx1040]

What did you think, it’s meat not vegetables

[@MoNehNeh17]

nasty😂

[@akojulius3777]

Not at all. I can't call that open minded unless you say it like an irony.

[@rhobidderskag1121]

Me an him both. I’d eat a snake before I ate a plate of veggies.

[@HarkinTheSkunk]

Coming from someone who loves snakes, I find this very fascinating! Burmese pythons are amazing animals, it’s definitely a shame that they’re invasive, however it’s absolutely wonderful that you guys are finding a way turn a situation into something amazing, and hopefully very tasty!

[@thegameroftheyear4751]

I never ever believe an animal should die without providing something for me although im very religious and pissing off the nature gods is not something you wanna do

[@agx8447]

@@thegameroftheyear4751Gods? I don’t know many modern religions that worship multiple gods, what religion do you practice?

[@OldCleisthenes]

Guga’s out here defending the environment one dry age at a time.

[@kmambu5950]

Our governments keep bickering at each COP meeting when dry age was the answer all along

[@pestotron8291]

@@kmambu5950 Time to dry age some icecaps

[@zenithal666]

@@pestotron8291 👏

[@flamexp9867]

Dry age the trees

[@uginicebase9916]

😊😊😊

[@NickDiGiovanni]

This is NUTS - and that's what I call a thumbnail haha

[@seishinaozora5839]

Until I saw the head I thought it was an eel.

[@foxenfenny5077]

indeed

[@e10_]

saw this in a uncle roger video and knew this was coming up

[@eduardovalle7268]

Hello Nick

[@DrivingWithJake]

What is a Nick :)

[@GrimvOVER9000]

The way you guys described it is exactly how iguanas taste, and those are invasive down in South FL too, when's the dry aged iguana video? lol

[@fishmasterflex]

Check his Sous Vide Everything channel. He dry aged iguana a couple weeks ago

[@Zilege]

That's super descriptive. I've always wondered what the taste of snake would be like. Saying fish and chicken is a perfect explanation. Thank you. 😁

[@thegameroftheyear4751]

Its INCREDIBLY close to alligator in terms of taste

[@88sins]

Guga I love that you are willing to try different things. That being said, i suggest that you take some small advice from man that's caught, cleaned, cooked and eaten more than a few caima,alligator, and various species of venomous and non-venomous snakes. Don't dry age it. All you really need to do is simply let it hang for a few hours, preferably with a weight attached to the end. This helps separate the fibers in the meat and tenderize it prior to cooking. Other than that, you must understand that all constrictors have very dense tough muscles that run throughout their entire body because they use their entir body to kill their prey. And that as a general rule of thumb,t moisture and heat works best for tough meats. So they're best cooked low and slow. For something new and different for you to try, try iguana, or armadillo. They're both edible and delicious. If you need help I'd be happy to give you some insight on how to prepare them and cook them.

[@reeda35]

This!! I’ve grown up in the swamps of FL my whole life and this is how my pappy always did it. Let me tell you, wild house flies smoked and toasted with some ranch on the side is extremely delicious and I always loved when he would serve it with the gator he caught that day too. God bless you Ric Ashton and God bless America! 🇺🇸🏈💵

[@TheChrisDecember]

@@reeda35 house flies?

[@jessie6600]

@@reeda35 wait are you serious about the house flies? 👀 How big do they get down there?!

[@martschingmadness8918]

Jessie6600 im originally from southwest ga and currently in south texas. I swear to God Ive seen a house/horse fly in ga the length of my pinky and the width of my thumb

[@jessie6600]

@@martschingmadness8918 omg you have to eat it now like this guy!

[@solentfisher]

You should try a tenderizing snake experiment with various methods like Pineapple 😁

[@MoonDude138]

That's a darn good idea.

[@tashima42]

Please Guga

[@MrArjanOskam]

I just commented this!

[@Negrogrande]

Yes, let’s go pineapple!

[@lerreonbarriteau8889]

Yes yes

[@tktyga77]

Good on you too help get involved in the culling of invasive species. Seriously, that's actually helpful & let's find the different uses for them & max them out, in a root to leaf way for plants in a similar way to nose to tail for animals (as well as mycelium to spore for usable fungi)

[@smirknsmile8429]

I LOVE you used an invasive species!! Good eats and good earth

[@Headshot-fo8wz]

this should be a series where you keep trying different ways to cook the snake until you find a way to make it tender and juicy!

[@danvier6777]

pineapple is what i wanne see

[@thecommenter6839]

It's just impossible the fuckers are just dry chicken😂 I fried it in butter and deep fried it in oil, came out the same dryness it's just dry meat🤗

[@Brewtographer]

@@danvier6777 i came here to say the same thing.

[@LeRoiJojo]

...Snake jerky? (Embrace the toughness)

[@1Jamesinator]

@@thecommenter6839 you could try slow cooked in a nice sauce. Make pulled python

[@Sweetpixels01]

Ok well first its tough because you dry aged it, you want to cook it fresh, first you butcher it and take it off the bone, then soak it in milk in the fridge for a couple of hours, then you want a mixture of fresh mango, papaya, and pineapple (juice and crushed fruit) add some spice to that if you like, marinade that snake for at least a few hours if not overnight (it must be fully covered in the marinade.) give it a few good strong smacks with a meat hammer to break up the tissues and help with tenderizing, pop into some buttermilk while you prepare seasoned flour or potato starch or a mix of both with your favourite flavours, smoked paprika, garlic, salt, pepper ad a bit of msg! Then you take that buttermilk soaked serpent dredge it in the flour mixture and fry it, serve it with a squirt of lime and whatever sauce you like, just don't overcook it!

[@Oh_geezzz]

Snakes are basically one big muscle barely any fat that’s also another reason

[@da4127]

@@Oh_geezzztrue, but that’s exactly why dry ageing makes it worst, it has no fat that will become tender, instead it just makes the muscle dry like a piece of rubber, I was so confused when he dry aged it to make it supposedly more tender

[@jakobdaniel9031]

Good recipe thank you

[@Canned_Peaches]

This sounds so good

[@VladikVP]

This just sounds like a repeat of Guga's old tenderization experiment run where he did all of this in numerous different combinations

[@eltee704]

I like that guga made sure to pay attention to the snakes knee when prepping the snake

[@cmmusic4721]

I don’t know how to explain it but Guga just seems like a genuinely cool upstanding guy

[@rufusred8226]

One day even I'm going to end up in that dry ager 💀💀💀

[@kisa4748]

its like a black hole

[@ivanjunatas]

It'd be like: "now, enough talking, let's try dry aged Rufus Red. Cheers, everybody!"

[@allinaday3526]

@@ivanjunatas 😂

[@badlaamaurukehu]

O₂ is an ingrediant.

[@eh86055]

"It's an invasive species and most of the time, it goes to waste" 💀

[@rafacaze]

Guga: this is the wagyu of serpents Also guga: we're eating this because we didn't want it to go to waste

[@MumrikDK]

Everything is the wagyu or MSG of something here.

[@DNF4U]

Possibly 'snake chowder' may work? We Chinese would slow cook it into a medicinal, thick soup. Flavor profile is just like chicken and fish mixed.

[@j2p268]

Nephew that hunts and uncle that cooks. Perfect combination 🔥🔥

[@rawbmar1166]

Guga: "We aren't going to waste this." Also Guga: *Throws 99% of the dish away off camera*

[@sirfart5184]

That’s what I was thinking, like where did the rest of the snake go lol

[@alieffauzanrizky7202]

How do you cook snake bones and head though?

[@Kvothe1994]

@@alieffauzanrizky7202 sous vide of course :D or make a snake stew

[@PredatorH2O]

Tye non edible parts.

[@alieffauzanrizky7202]

@@Kvothe1994 After a few google search, i think snake stew looks delicious. Never had snake before though, but i hope it's not that different from eel

[@MortRouge]

Thank you fellas for supporting Florida. This is great. 👍😊

[@Poppy101DJ]

Some foods that are odd to us americans that I have tried that were actually good are squirrel, rattlesnake, bbq flavored crickets, and dove (although dove is common in some places here)

[@rayf6126]

I've had squirrel, iguana, alligator, rattle snakes, cricket and I would eat them again. I would never have crow again though.

[@JC.]

Guga always finds a way to add "WAGYU" to the title

[@waltertx.6020]

Exactly 👍🤣🤣

[@wirmansyahchandrawijaya407]

Probably for algorithm.

[@emilysheffer6955]

ain't nothing Wagyu about a serpent. XD

[@semkovich453]

Yeah it gets more attention from KZbin if he puts it in

[@randomstuff4997]

Python is super good, though I prefer coral reef snakes

[@rbmadventures3564]

in the Philippines we cook it with soy sacue and vinegar with coconut cream. aromatics are ginger, lemon grass, onion, garlic and red hot chili peppers. it is cook for hours until tender. We call it "adobo sa gata" which translate to Adobo in Coconut Milk. Usually it is consume when drinking alcohol. It is also seldom to have this kind of mean here because killing of phyton is illegal in the Philippines.

[@AscendingAdventures]

The hunt with python cowboy is epic

[@CosmicDuskWolf]

I might have to try this one day. I think a good way to tenderize it would be to marinade it in some lemon, a really good vinegar, some salt and a few other seasonings few days. My favorite sausage that I ever had is bear sausage.

[@isaiahmaness9593]

Might dry aging the snake have contributed to the toughness? Last time I had snake it was freshly killed, and wasn't terribly tough (it was also rattlesnake, so maybe that also was part of it)

[@HANASANAChannel]

I heard python was very rubbery regardless. So might be the species

[@danf7411]

Id like them to cook one regular it's kinda dumb to dry age how thin that thing is

[@Dokmix]

Pythons use their whole body to constrict their prey, so it’s probably wayyyy more muscle than a rattlesnake.

[@HANASANAChannel]

@@Dokmix makes sense because they don’t rely on venom

[@BradyPatterson]

I'm curious as well. I've eaten fresh rattlesnake and didn't find it tough at all. I wonder if fresh python would be the same

[@smftv]

It's all muscle with no fat. I spent years, dating back to 2011 working with nonprofits trying to raise awareness about this epidemic. It's nice to see it mentioned here helping to broaden the audience and hope that people choose to explore as to why it's such a serious issue. Thank you!

[@jallybwan3767]

God bless you for your service ^^

[@smftv]

@@jallybwan3767 Thank you, I appreciate that. If I still lived in So Fla I'd be out in the glades every week doing my part. I filmed primarily, but was a part of a lot of hunts and media coverage. Thanks to Captain Randy with Ride The Wind Airboat Charters. He was my guide on countless excursions! He deserves a lot of credit. Love that guy!

[@Gematrinator]

@@smftv killing snakes isn’t something to be praised for.

[@wheats0]

@@GematrinatorIt’s an invasive species

[@smftv]

@@Gematrinator I haven't killed any, I documented, and helped trap (tagging). If you understood the severity of the many problems that this invasive species has caused, you would think differently. There should be ZERO Pythons in the Everglades, they don't belong here, but a couple of things happened: 1. A Python breeding facility was destroyed by Hurricane Andrew in 1992 which released many of them. 2. In the years leading up to (and after) Andrew, people who had them as pets, ignorantly released them into the wild. Pythons can be huge, they're one of the largest capable snakes on the planet and caring for them can be difficult. I used to have two red tailed Colombian boa constrictors. I had them for years, until i adopted a pug. I quickly realized that the pug was food for the snakes and had to make a decision... the pug or the boa's. The pug won. I knew, however how dangerous it would be to release the snakes into the wild, so I gave them to someone who could care for them. Pythons have no natural enemy in the Everglades, not even gators. I've actually witnessed a Python killing and eating a 4 foot alligator. Most experts agree that Python numbers now exceed over 100,000 in the area. It could be less, but more likely it's more. When they do Python hunts, it really results in no help at all, that's why this problem needs to be discussed, talked about and shared. Pythons have decimated the ecosystem by eating their way through the natural food chain. Pythons can and have killed anything and everything down there, they'll eat anything; including pets (cats and dogs) as people live near to the Glades (as I did when I lived there). It's a genuine fear down there if you have small children, not to let them play alone in the yard anymore. These pythons are near impossible to see, they blend in perfectly with the environment here, and they're migrating both North AND South. Pythons have been spotted crossing salt waters which was previously thought impossible. In fact, a study was done in the mid 2000's that covered the previous 10 years looking at the severe decline in animal populations due to Python activity. This is an abbreviated list. 87.5% bobcat decline 94.1% white-tailed deer decline 98.9% opossum decline 99.3% raccoon decline 100% rabbit decline 100% fox decline I remember getting on the airboats with Capt Randy and seeing dozens if not hundreds of rabbits in the Everglades. It's not all water, there are small islands and land masses everywhere. The rabbits are all gone, literally ALL gone! And many of the animals that they're eating are on the endangered list. I didn't mean for this to turn into a history lesson, but it's a big deal and very strict measures have to be taken. It's a literal war in Florida, and one that we're losing.

[@AtarSt]

Love it guga! keep it up!

[@bgomusicco]

Growing up in socal, we used to grill rattle snake. It was and still is one of my favorite snacks.

[@rubenouwerkerk3288]

When you ask for a snack but instead, you get a snek

[@nathangamble125]

Why not both?

[@rubenouwerkerk3288]

@@nathangamble125 a snack for the snek? Or a snek as a snack? 😆

[@fantasyforever9397]

@@rubenouwerkerk3288 a snek snack

[@davejosh9588]

you should try to marinate it in pinapple if you ever get your hands on another one, it would be an interesting experiment

[@5uperM]

Didn't he already do that?

[@daman8659]

the thing with that is the outer layer will prob turn into paste while the inside is still not very tender

[@Facetiously.Esoteric]

Papaya enzymes is what you want for that. Pineapple will turn the outer flesh pulpy before it can tenderize it.

[@freakinkrang5152]

I was coming here to the comments to suggest that! You beat me to it! I think he should try different methods too though. Not just pineapple. Also, trying it Sous Vide.

[@trilliedon8728]

@@5uperM no

[@Poppy101DJ]

Guga my man I love you and your videos!! I have not had python before BUT I have had rattlesnake, it was actually pretty damn tasty!

[@hanoljan8486]

Zamn 💀

[@earthknight60]

Dry aging may have made it tougher. I've had rattlesnake (obviously a far smaller snake) and cooked fresh it was not at all tough. Also had that chicken-fish flavor to it.

[@dougyphresh997]

could be the result of one being venomous and the other being a constrictor. Working muscles tend to be less tender.

[@earthknight60]

@@dougyphresh997 That certainly could be the case. However, I don't think dry aging it helped at all, it looked like leather when he pulled it out after doing that.

[@dougyphresh997]

@@earthknight60 oh I agree that was the first thing I thought, jerky😂

[@TheModernMan92]

Dry aging it def made it tougher.

[@adolfhipsteryolocaust3443]

It's a constrictor, incredibly tough meat

[@C-Henry]

Something that tough would likely benefit more from sous vide than dry aging, although the boiling might have helped reduce the swampy flavor, brining it first might also help. Seems like something worth experimenting with.

[@nevim007]

I am sure we will see the snake on his sous vide channel soon

[@samwaki9561]

Uncle Guga is completely going crazy.🤣🤣🤣

[@TheSwitchedConservative]

Bro guga sounds like nacho libre sometimes, especially when he says “let’s do ittt” hahaha I love it

[@warbear55122]

I do know that Everglades pythons are very very high in mercury. And should probably only be eaten occasionally maybe a few times a year. But this video was pretty crazy bud. Super informative I appreciate it

[@iyziejane]

Good info, just looked it up and these pythons have tested at 10 times the mercury levels of the worst kind of canned tuna. Not safe to eat in any amount.

[@Steven_Edwards]

I wonder how they would test after this cooking method. The meat was basically cooked four times, twice in water, once in fat. I bet a bunch of the mineral content was leeched out with each step. I still would not eat it very often but it might have lowered the mercury levels to something more manageable.

[@jep9092]

Oh wow. That sucks then. Makes eating it less of an option. Thank you Foe the knowledge

[@bosoxbandit]

The amount of mercury it actually takes to be harmful is astronomical, despite what you may have been told before

[@GraveMemories]

@@bosoxbandit look at deathmatch wrestling. Them guys hit each other with light tubes for 40 minutes and not one of them has ever died of mercury poisoning

[@ezioauditore5616]

As someone who hates snakes, it gave me some shivers as why you left the head there, i was afraid itll go alive and bite you, but thats my paranoia

[@lavacakeproductions6400]

I think that Eastern method you used in the eye round steak video would be amazing to try with the snake.

[@imaniwilliams816]

I like how many different snake species got highlighted in the video. I saw a boa, a corn snake, carpet pythons, a ball python, and of course burmese pythons as the star.

[@winterforest8132]

oh wow i remembered watching Guga 1 or 2 years ago, It improved much. Basically the quality and cuts is optimal, shorter and faster to the points following how people prefer to watch now adays even though sometime the old videos is more detailed in what and how he is doing it, i'm just suprised when i cameback to watch this channel. One thing for sure, I can't believe i'm getting hungry again.

[@ZikkityZakOTA]

In my personal experience, after pressure frying the python, I definitely would've pre-dipped it in egg wash before seasoning it.

[@catyatzee4143]

would be cool to explore this in soups, stews and other ways to cook it to see if some could be used in food. Could probably also be used to feed other carnivores, like the big cats at the zoo

[@jep9092]

He should do this again but without the dry age. Then boil, pressure cook longer in like a chicken broth, then batter and fry.

[@sandupurghel2899]

Ngl this is probably the only thing that I won't eat cooked by Guga 😂

[@NickBLeaveIt]

He made cow dick before.

[@fallen5287]

this and the alligator partially because i love reptiles

[@LiberPater777]

But you'll gobble down bull pecker, now wouldn't you?

[@8jakeP8]

Try making them into nuggets! Grind them up and mix with egg and breadcrumbs(I’d do ground pork rinds because I’m low carb). It would get rid of the toughness without overcooking it and would give you the ability to easily integrate seasoning. A great video as always!

[@jctocino2054]

it's good with 🍺🍺🍺 and chitchats 🤘, thanks for this vid guga!

[@lunartick7477]

I always found soaking in milk adds tenderness and draws out gaminess, if you feel like giving it another shot, I would definitely recommend trying that.

[@jruzich43]

You should do a whole series on redneck game meats! Some of my favorites; rabbit, deer, quail, pheasant, duck, goose, turkey, squirrel, SNAPPING TURTLE!, frog legs, dove/squab, and groundhog. Some I’ve had and weren’t bad; antelope & bbq coon. Hit me up for some old family recipes, 🤣😂

[@43osama]

facts 😂 show some love to us country folk

[@cjboyo]

Wild duck tastes so different from farmed it’s wild. Also you forgot crawfish

[@jruzich43]

@@cjboyo I love wild waterfowl. And no, I didn't, animals that don't live above water are disgusting lol 🤣😂

[@Cal3b587]

Squirrel is my favorite

[@spacecowboy_1962]

Why is it redneck to eat snake? In countries like China, Indonesia and Vietnam, snake is a common dish and believed to have many health benefits. You're ignorant and bigoted. And probably American.

[@munibamaryam611]

"It's a little bit like an alligator"😂... Man, these guys have tried the inevitable 😂🤣

[@bfluker85]

I mean... He lives in Florida. Every town down here has at least 1 dive bar that sells fried gator tail.

[@YeahTheFnBoys]

@Guga you should put the Snake in your smoker. In New Zealand where I come from we do it with eels, very similar species. It will help keep it tender.... Xxxxx love your videos

[@ameliam9498]

0:02 is that a steak 🥩 and burger 🍔 pillow in the background? 😂

[@DefinitiveToast]

Im curious if dry aging it made it worse in terms of toughness here, would be good to try another another attempt without the dry age & maybe split half into a pineapple marinade mix as well

[@bochapman1058]

I feel like we need more snake and iguana experiments. It’s interesting and you are doing Florida a favor.

[@tterryshenanigans1820]

*flavor

[@danielwhitmore4375]

can’t stop guga 😂

[@bochapman1058]

@@tterryshenanigans1820 damn auto correct.

[@thatdirtymichiganmusician1038]

Another thing you should try is making a stew. Since it’s all super tough, longer braising and stewing methods should soften it up.

[@itsjoedavid]

David caught it like a total badass

[@brandoncoates1427]

Hey Guga! Been watching your channel for a long time now and actually learned about wagyu steaks from you, but thought I'd never be able to try it myself due to price. Well I was at my mom's this morning and she was giving me alot of extra food that she wasn't gonna be able to eat and 1 of the things she gave me was Wagyu steaks! I'm so excited and can't wait to try it

[@benben9794]

Totally didn’t forget guga already did kiwi tenderizing but in all reality I’m curious what would happen if you coated steak in pineapple let it set for 30minutes to an hour or however long to get it inside the steak then let it brine in water to try and get as much of the pineapple out as possible and then you were to dry age it… it makes sense cause the pineapple would make the steak tender then the water would lower the acidity of the acid and then dry aging would give that umami flavor

[@Shinkie666]

I'm almost sure he has done a pineapple tenderizing video already.

[@benben9794]

@@Shinkie666 … you didn’t read the entire comment did you? You probably only read up to the point where you saw the word pineapple

[@Shinkie666]

@@benben9794 No I read it. I was just saying that he had done a pineapple tenderizing video, not that he actually did all of what you said.

[@Danika.B95]

Love your steak pillows!!

[@wolfette25]

I've been watching so many of Gugas videos, I love these videos and I must say that sometime those side dishes are killer! Maybe I am starting to mouth words like "everybody"and "enough talking let's start" well Guga we can eat it (which is sad) and you are the only one talking so neither need to be said 😂. Its cool to see him try more of these unusual meats as well.

[@hilariousgas]

watching nigel get freaked out by the snake is maybe the funniest thing ever

[@Makeebalane1995]

I have tried snake in Florida on vaca and it’s soo chewy lol I enjoyed the fried snake but he’s right about the swampy taste. Great video!

[@MrTraveler33]

When fresh a guy in Brazil told me it’s a long time but you take the back bone out then tweezers for the ribs removal and it’s served whole. I assume baked or smoked.

[@rumblechad]

I'd love to see Guga cook more wild game meat like venison, wild boar, elk, etc.

[@hawwusong74]

Python is incredible as a curry.... No dry aging... Clean, section, lightly fry the meat and then combine it with nonya or Indian style masala curry herbs and spices... Absolutely awesome. Cook it well and it is tender and heavenly.... No swampy aftertaste etc.

[@jessphilipguevarra4743]

Easily the most Floridian thing he's done. Catch a snake, dry age it, boil it, pressure cook it, deep fry and oven cook it, then ate it during a typhoon, said it wasn't that bad.

[@drewishaf]

I've eaten snake a handful of times, like gator. Honestly, it's just usually a slightly fishy, slightly gamey version of chicken. Or (probably more accurately) something like a slightly low-tide lamb. Maybe there are many better ways to take some of the fishyness or gameyness out, but it's not really a huge deal to be honest. I would imagine, however, dry aging would likely amplify those tendencies a bit. I'd be curious to see how it is next to something that's fresh

[@kai-uwefranck6076]

Something you can try, which is also an evasive animal, is the Giant Africa Land Snail. Growing up in Mozambique, we learned to eat foods that we were not accustomed to. The way my grandparents would clean them was to leave them in Mielie meal for a week to clean out the dirt, then they would slice it thin (about the thickness of a pencil) and then cook them the same way you cook a normal snail with garlic and butter.

[@ChudsBbq]

This one had me shaking in my boots!

[@abdulali6534]

there’s a snake in my boot

[@austinthomas5672]

My old woody toy lol

[@Pchriste]

With guga says it's a tough piece of meat; it makes me think it might be good for low and slow BBQ. Maybe it's time to get that pesky snake on the offset or the chud box. Hell do both.

[@nathangamble125]

This one had me snaking in my boots!

[@bigfootgarage2201]

If you make python the same way you make ribs it’s so good! I’ve made it with some store bought bbq sauce and Dr. Pepper and it makes it super tender

[@pb6270]

I was thinking it would need something like that. Guge maybe only realized that after he was done with the whole thing.

[@chriscody3352]

They need to try it this way for sure!! Never had it myself….but, that’s what Guga is for!😂

[@Tom_Silvestre]

Another thing we do in mexico is dehydrate the snake and turn it in to powder to use as seasoning 🧂 its really good that way

[@abrahamsanchez5549]

Love how Guga just makes up words haha "This is an invasious species..."

[@MonicaDG]

Oh my god… I’m new here and I’m obssessssed with the food pillows in the back

[@lugaruna]

Maybe an interesting one to try multiple tenderising technics?

[@leonelgalan9431]

I would've ate it fresh instead of dry aged and over charcoal so you can get the smoky grilled taste lol

[@letstalkaboutstupidstuff3707]

Maybe 30days was too much. Usually after killing any animal u should let the meat rest for a few days so it goes through the rigormortis(probably butchered pronounciation) stage and then its good to go but what do i know, never done it and never will probably lol.

[@nathangamble125]

@@letstalkaboutstupidstuff3707 nah, rigormortis is correct, it's just normally written as two words (rigor mortis).

[@noahg5998]

Would it be less tough if it wasn't dry aged?

[@lamp007]

You should make this an intermittent series, and try different ways to make it taste better. If it becomes something people want to eat, it’ll single handily solve the invasive species problem.

[@GezusJuice]

Guga you should link up with the bearded woodsman he's like a Survivalist channel that hunts kills and cooks in primative ways or just like outside tbh he's super neat

[@valentinusaurelius2259]

For wetlands animals (muskrat, catfish, frogs, etc.) We always soak the meat in buttermilk to take out the swapy flavor.

[@joeyg29jgjg]

Yup makes a mallard taste delicious

[@daverussell5955]

Catfish isn't a land animal. They live in the river

[@colinmcdonald2499]

@@daverussell5955 where he lives the wetlands and the river could be the same. He said ' We' after all.

[@daverussell5955]

@@colinmcdonald2499 well "We" doesn't mean Me. I'm from W.V and We dont have wetlands We have BadLands the river and the woods.

[@colinmcdonald2499]

@@daverussell5955 Then what is your point? He said ' we' and 'wetlands' as in the We he was referring to was obviously people who hunt and fish near wetlands. This python is invasive in the Everglades which are: wetlands. He said 'we'... But clearly he didn't say ' we' as in ' you guys in WV and me'.

[@Volodymyr.Yermakov]

I think it would be really good idea to experiment different ways to cook that kind of meat. Especially more simple and inexpensive ways.

[@okamiexe1501]

Homie is trying to make it a floridian delicacy lmao

[@pykors]

I've had really good snake sausage before - maybe you should try that, grinding the meat might make it more tender.

[@pitviper64]

Kinda want to see how the snake reacts with some of the good tenderizer experiments.

[@matthewkocher8443]

guga you have to dry age meat in your book LOL(shred the pages and turn them into a fine powder and coat it in your book) I REALLY want to see this happen!

[@Little_Momma_1]

Picked up some of the Guga rub from Grand Western Meats when I placed my order yesterday. 💪

[@ChestnutMustang]

It makes sense that snake meat would be so tough. They use their whole bodies to move around, so it probably has very little fat to soften it up.

[@samnation9887]

Smoke it? Love to see a part 2 of this

[@Electro69420]

For the 4 million subscriber special, I think you should (if it exists) get some wagyu a12 filet mignon, dry age it with sea urchin and cook it with bone marrow + homemade MSG compound butter. It'll probably be too much but I think it'll have some interesting results too.

[@omeramrani2274]

The next step is bringing unicorn meat to the table.

[@kayotosis]

I would love to see if you could dry age a steak in miso paste I know you already did koji rice but miso has so much more to it AND this will be a bit of a wild idea but pickle a steak in kimchi I would love to know what happens when you even pickle steak and with Kimchi you have so much spice and flavor with it that I think would be amazing PLEASE PLEASE PLEASE try these

[@noshame2389]

Try marinading it in a bbq sauce and then cooking it on the grill did that with a rattlesnake and it was amazing

[@Gynan]

I like how it's obvious the thumbnail and intro insinuate it's about a reticulated python, but all of the video footage in the beginning is of jungle/carpet pythons.

[@cjboyo]

Have you ever tested lime and salt as a meat tenderizer? That’s the Caribbean method my wife taught me and it works AMAZINGLy

[@tropicalbartender6510]

could you maybe walk us more through the process ?

[@cjboyo]

@@tropicalbartender6510 It’s pretty simple. We usually do it while the meat is half-thawed. Basically just squeeze fresh lime juice over the meat, making sure to coat every piece, then coat every piece in a healthy layer of salt. Let it sit for at least a couple hours, but not more than 36 hrs or it’ll be salty af. Then rinse it off and season. Typically we make a dry mix of seasoning, coat the meat in a thin layer of oil and then add the rub.

[@Lilitha11]

It is important to Guga to never waste food, because he needs to balance the scale of how much food is wasted in the dry aging process.

[@Durkur_Owl]

I think you should try python sous vide, perhaps that will end up being more tender, and skip the dry age

[@andrew9476]

As a Florida resident, I thank you, Guga, for this video, lol

[@Kritacul]

We NEED more unique meats like this. Elk, Venison, Bison, Gator. Make it happen!

[@AndyViant]

Kangaroo, Emu and Crocodile.

[@insertusernamehere8125]

@@AndyViant yes the Aussie meats

[@verdigo1482]

Hey Guga, I'm was just setting here thinking about how toughness problem with the snake could be fixed. Then it hit me sous vide. Try sous videing the snake for a couple of hours and see if that fixes it.

[@animationstation7307]

One day there's gonna be a Wanted poster up for Guga because he dry - aged a person someone asked him to get rid of.