1 of 4
Stephen Montoya
2 of 4
Stephen Montoya
3 of 4
Stephen Montoya
4 of 4
Stephen Montoya
The Ariat Texas Rattlers’ first-ever Media Day at TX Whiskey Ranch wasn’t just about bull riding. After riders and coaches talked about the importance of eight seconds and team strategy, celebrity chef Tim Love took center stage with a fryer, a block of pungent Italian cheese, and a tray of rattlesnake meat.
Love is no stranger to rattlesnake as an ingredient. For the past three years, he’s hosted the “Rattle Battle” cooking challenge during the Rattlers’ annual Rattler Days, a friendly competition that draws some of Fort Worth’s best chefs. Last year’s prize? A $2,500 check, a pair of Ariat boots, an RTIC cooler, a special-edition bottle of TX Whiskey, bragging rights, and the ultimate conversation piece: a three-foot-tall golden rattlesnake trophy.
Last year’s champion, John Holloman of Lonesome Dove, wowed a sold-out crowd with a two-part entry — a TX Whiskey–infused peach rattlesnake sorbet paired with a Texas shotgun shell of smoked rattlesnake hatch chili elote and spiced crema. Each attendee cast their vote with a Texas Rattlers token, and Holloman carried home the prize.
Back at Media Day, though, all eyes were on Love. Setting up his station against the backdrop of downtown Fort Worth, he demonstrated one of his latest indulgences: fried cheese bites fortified with rattlesnake. For him, the dish wasn’t about shock value — it was about balance.
Love started with rattlesnake meat simmered with rabbit, chili, white wine, onions, and garlic, then folded it into Bellagio cheese — “really pungent, really nice Italian cheese that I love,” he said. The mix leaned more heavily on cheese than meat for texture, pressed into neat little squares. Each block went through the breading gauntlet of flour seasoned with his "Bad Ass Rub," a dip in egg wash, and a final coat of breadcrumbs.
The oil sizzled, and within minutes, the cubes floated golden brown and crisp, ready for their finishing touches.
That’s when Love got philosophical. He likened the balance of fat, acid, and salt to a steak kissed with lemon. For his rattlesnake bites, the fat came from the Bellagio cheese, the acid from lemon zest, and the salt from Parmesan and a spoonful of caviar placed delicately on top. The result: a cowboy ingredient dressed for a black-tie gala.
By the time trays of the bites made their way through the crowd, the flavors Love described were very apparent. The caviar on top pushed the flavors over the edge into a salty aftertaste that gave the cheese and rattlesnake meat more depth and balance. It was tasty.
“I mean, I'm not competing,” Love said about his offering being a contender at the ‘Rattle Battle’ challenge, “but it probably will win.”
Tickets are now on sale for the 2025 Rattle Battle, hosted by Chef Love, happening Saturday, Sept. 27, in Mule Alley at the Fort Worth Stockyards. You can also grab tickets for Rattler Days, the bull riding showdown set for September 26–28 at Dickies Arena.
Recipe: Tim Love’s Fried Rattlesnake Cheese Bites
Ingredients
- 1 cup cooked rattlesnake meat (mixed with rabbit, chili, white wine, onions, garlic), finely diced
- 2 cups Bellagio cheese (or similar soft Italian cheese), softened
- 1 cup flour
- 2 eggs, beaten (for egg wash)
- 2 cups breadcrumbs
- Salt and pepper to taste
- Parmesan cheese, grated, for garnish
- Lemon zest, for garnish
- Caviar, for garnish
- Oil for frying
Preparation
- In a bowl, combine diced rattlesnake mixture with softened Bellagio cheese. Use more cheese than meat for a creamy texture.
- Shape the mixture into small squares or blocks. Chill briefly if needed to firm.
- Season flour with salt, pepper, and your preferred spice rub.
- Dredge each square in flour, dip into egg wash, then coat with breadcrumbs.
- Fry until golden brown, about 2–3 minutes. Internal temperature should reach 165°F.
- Drain on paper towels.
To Serve
- Sprinkle with Parmesan cheese.
- Add lemon zest for color and brightness.
- Top each square with a small spoonful of caviar.
- Serve immediately while hot.
