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  • Frog Legs

    So I won a punch board at the VFW. 10 lbs of Frog Legs. Never cooked them so I am looking for suggestions.
    Ed

    Smoke Vault 24
    Vermont Castings Gas Grill
    Thermoworks Smoke
    The "Fastest" Orange Thermapen around!
    The Neighbor's 36" Blackstone

  • #2
    Bread em and fry em...Taste like chicken...
    Craig
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    • #3
      Originally posted by SMOKE FREAK View Post
      Bread em and fry em...Taste like chicken...


      That's what they say about rattlesnake in Sweetwater!!!


      Sent from my iPhone using Tapatalk

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      • #4
        Originally posted by SMOKE FREAK View Post
        Bread em and fry em...Taste like chicken...
        Do a light breading, deep fry. Don't over cook. Hit with some salt after you pull from oil. They are tender and tasty!!
        Brian

        Certified Sausage & Pepper Head
        Yoder YS640
        Weber Genesis
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        • #5
          Originally posted by SMOKE FREAK View Post
          Bread em and fry em...Taste like chicken...
          Originally posted by barkonbutts View Post
          Do a light breading, deep fry. Don't over cook. Hit with some salt after you pull from oil. They are tender and tasty!!
          What they said...


          Drinks well with others



          ~ P4 ~

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          • #6
            And hop to it !

            (sorry)
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              Light breading and sautee in butta and garlic! Careful ta not overcook, they turn to rubber real quick!
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                I have to disagree!!!

                Bread Frog Legs & Fry them------Much Better than Chicken---So is Rattlesnake (Sauté in Butter).

                10 Pounds??--Oh Boy!!!

                Bear
                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                Mom & 4 Cub litter---Potter County, PA:

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                • #9
                  Think of the poor frogs!!!

                  .

                  Not to mention the occasional campfire

                  My --->
                  Paul

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                  • #10


                    http://www.foodnetwork.com/recipes/e...butter-3645915
                    Mark
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                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #11
                      Soak overnite in buttermilk, wipe excess off, season with your choice of seasoning, slap on grill baste like you would chicken cook till about 160* hit em with favorite bbq sauce. They don't take long to grill.


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                      • #12
                        Thanks for the suggestions all of you. Plenty of legs to experiment with. Surprised no one suggested smoking them. I think I will brine some and give it a shot. I will give the recipe Mark R shared a shot as well. Stay tuned.
                        Ed

                        Smoke Vault 24
                        Vermont Castings Gas Grill
                        Thermoworks Smoke
                        The "Fastest" Orange Thermapen around!
                        The Neighbor's 36" Blackstone

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