People celebrate this state for its superlative beef, but one lesser-used protein might be even more quintessentially Texas: rattlesnake. For years, Fort Worth-based celebrity chef Tim Love has utilized rattlesnake on his menus, most notably in the signature rabbit and rattlesnake sausage that appears on several of his restaurants’ menus, alongside other wild game. As someone who has done a lot to bring the predatory protein to a broader audience, Love’s Rattle Battle aims to celebrate all things rattlesnake.
Held at Mule Alley on Saturday, September 27, the cooking competition marks its third year as part of Rattler Days, a three-day, heart-pounding bull-riding event that sees Fort Worth’s professional bull-riding team, the Ariat Texas Rattlers, battle it out with teams from across the country. However, the Rattle Battle may be the fiercest of the weekend-long competition.
“Obviously, we chose rattlesnake because of the Texas Rattlers,” Love says. “Using a meat like rattlesnake for a competition is always fun because it’s a challenging meat to cook, and most chefs haven’t worked with it much. This makes for a very fun and equal competition.”
This year’s matchup features 16 Fort Worth chefs representing some of Cowtown’s top restaurants, who will go head-to-head to showcase their culinary talents while attempting to rattle their competitors.
The lineup includes Ernest Morales and Chris Magallanes (Panther City BBQ); Preston Paine (Emilia’s); Rodrigo Cárdenas (Don Artemio Mexican Heritage); Antonio Votta (Bowie House); Alessandro Salvatore (Bocca Osteria); Christian Lehrmann (Tinies, Side Saddle Saloon); Taylor McCreary (Tannahill’s Tavern); Rene De Leon (Lonesome Dove Western Bistro); Zach Lewis (Ático); Kemel Rodriguez (Paloma Suerte); Grant Morgan (97 West); Marcus Kopplin (The Duchess at The Nobleman); Patrick Ru (Teddy Wongs); Juan Rodriguez (Magdalena’s); and Ryan Cychol (Dickies Arena).
“Through its first two years, the Rattle Battle has established itself as one of the most unique western lifestyle culinary competitions in the nation with outstanding, creative flavors brought forward by many of our region’s best chefs,” says Chad Blankenship, President of the Ariat Texas Rattlers. “Attendees should look forward to truly memorable tastes in a cowboy-cool Mule Alley setting.”
Chef Votta of Bowie House, Auberge Resorts Collection, is a returning contender opting for another chance at victory. “Last year, we entered crispy rattlesnake fritters with a spicy peri peri sauce,” he says. “For me, it’s all about finding a fun way to connect the dish to a simple pleasure and making the flavors feel familiar.”
Emelia’s chef Preston Paine plans to serve rattlesnake and white bean chili topped with pickled green tomato chow chow. New to the competition, Paine says he couldn’t be more excited to be a part. “Rattlesnake is a tricky protein. It’s very lean, so if it’s even slightly overcooked, it becomes rubbery. To showcase it while mitigating that risk, I’m making a chili. As cliché as it sounds, rattlesnake has a chicken-like quality, so I leaned into that comparison,” he says.
Because several of Love’s restaurants have chefs competing, he chose to serve as the event’s host rather than judging the dishes in any official capacity. As a master of rattlesnake cooking, he offers some helpful advice to any chefs who may not have finalized their concepts.
“Rattlesnake is a very lean and fibrous meat that lends itself to be ground up in some way. Sausage, ravioli, or some sort of long-cooked stew are really great ways to prepare rattlesnake,” he says. “Out on a ranch, when you harvest a rattlesnake, the easiest way to cook it is to skin it, season it, and grill it over an open fire, which provides great flavor. However, cooked in this way, it tends to be very chewy.”
Tickets run $50 for general admission, and $150 for VIP. Both tiers give people access to unlimited tastes of rattlesnake dishes, but VIP patrons will have access to a hosted bar featuring TX Whiskey cocktails and Deep Ellum Brewing beers, as well as entry a half hour earlier than general admission ticketholders.
The biggest perk (and responsibility) for all attendees will be voting for the best-tasting rattlesnake creation. Chefs representing the top three entries will then have their dishes evaluated by a panel of celebrity judges, who will present one winner with an intimidating rattlesnake trophy along with a $2,500 cash prize.
“This competition is unlike any other and so representative of Texas and the Texas Rattlers,” Love says. “For those who are competing, I always say, ‘Bring your best because the best is always what beats the rest.’ Be creative, be exciting, and put your full personality into the dish.”
Taste for yourself by purchasing Rattle Battle tickets. For more information on Rattler Days, visit pbr.com.
