SNAKES: all snakes are edible. I, personally, have only eaten rattlesnake ... it taste something like frog legs - but I guess if you have never eaten frog legs then the next best example would be chicken. It's like a long string of chicken wish-bones ... dredge in flour - dip in a buttermilk and egg wash - then into a seasoned flour (S&P) then into a skillet of hot grease and fry like chicken. Pour off most of the grease, add some flour to make a brown roux, then add milk to make gravy. Serve with the rattler over smashed potatoes and some buttermilk biscuits.
Small nonvenomous snakes are also pickled in some cultures - head, skin, guts, and all. They can also be found in bottles of some liquors ... although I don't think they are allowed into the US.
BURY THE HEADS: This is really only necessary for venomous species since the fangs still contain venom - and the venom sacks are still loaded with venom - someone picking up a head could receive a "bite" from a dead head with as much venoum as if it was a live critter. When I was in wilderness camp in scouts we had a burn - crush - bury method ... burn the head in the fire, then crush it between two rocks, and bury it - this destroys the venoum and keeps animals from digging them up.
WHAT ARE GRITS?: read this
Old Southern expression: If you didn't want grits - why did you order breakfast?