Frog legs

pci · 08-07-2011, 01:14 PM

I picked up some frog legs this morning. Anyone have a good recipe? Do I cook direct or indirect does 350 sound good for heat? Are they like chicken legs & cook to 180?
Thanks
Dick

Pyle's BBQ · 08-07-2011, 06:47 PM

This one looks easy. It from the Food Network.

http://www.foodnetwork.com/recipes/e...pe2/index.html

Midnight Smoke · 08-07-2011, 06:56 PM

Were they fresh legs. I know a long time ago when we had fresh ones we would put them into a bowl of cold water and add about 2 Tablespoons of salt. Been so long I cannot remember how long we left them in the brine.

Looking forward to how they come out for you.

Pyle's BBQ · 08-07-2011, 07:01 PM

One of the local grocery store has them fresh. I forget the price, but was surprised to see them.

cholloway · 08-07-2011, 07:14 PM

I'd be hard pressed to anything but fry them.

Capozzoli · 08-07-2011, 07:23 PM

We get them from the Chineese. they keep them live in a tank and when you order them they take them out and smack them with the flat side of a cleaver. Then they skin them and clean them with amazing speed.

Try them the Italian way. Great with potatoes or pasta.

barneybasher1010 · 08-07-2011, 09:00 PM

Fry em up like chicken.....yummy
These are from last year.

Seachaser · 08-08-2011, 07:29 AM

Fry them, but don't overcook them.

davet54 · 08-08-2011, 07:49 AM

Quote:

Originally Posted by barneybasher1010

Fry em up like chicken.....yummy
These are from last year.

Look like bably rabbits.

1FUNVET · 08-08-2011, 08:05 AM

Quote:

Originally Posted by Seachaser

Fry them, but don't overcook them.

Same with me-fry them.

Phubar · 08-08-2011, 08:14 AM

http://www.bbq-brethren.com/forum/sh...ight=frog+legs

pman777 · 08-08-2011, 08:58 AM

I've had them breaded and fried like chicken, broiled, grilled and at a restaurant in a pasta vegetable medley.

I'm sure it's just me but I could not eat them when they were naked.

Breaded and fried like chicken is the only way for me. Same goes for mountain oysters.

Capozzoli · 08-08-2011, 05:45 PM

MMMMM,...nothing like a mouth full of big ole mountain oysters.

Midnight Smoke · 08-08-2011, 05:57 PM

Quote:

Originally Posted by Capozzoli

MMMMM,...nothing like a mouth full of big ole mountain oysters.

davet54 · 08-08-2011, 06:55 PM

Quote:

Originally Posted by Capozzoli

MMMMM,...nothing like a mouth full of big ole mountain oysters.

That's what she said.

08-07-2011, 01:14 PM	#1
pci Got Wood. Join Date: 08-04-11 Location: Ankeny,Iowa Downloads: 0 Uploads: 0	Frog legs I picked up some frog legs this morning. Anyone have a good recipe? Do I cook direct or indirect does 350 sound good for heat? Are they like chicken legs & cook to 180? Thanks Dick

08-07-2011, 06:47 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	This one looks easy. It from the Food Network. http://www.foodnetwork.com/recipes/e...pe2/index.html __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

08-07-2011, 06:56 PM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Were they fresh legs. I know a long time ago when we had fresh ones we would put them into a bowl of cold water and add about 2 Tablespoons of salt. Been so long I cannot remember how long we left them in the brine. Looking forward to how they come out for you. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

08-07-2011, 07:01 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	One of the local grocery store has them fresh. I forget the price, but was surprised to see them. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

08-07-2011, 07:14 PM	#5
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	I'd be hard pressed to anything but fry them. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

08-07-2011, 07:23 PM	#6
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	We get them from the Chineese. they keep them live in a tank and when you order them they take them out and smack them with the flat side of a cleaver. Then they skin them and clean them with amazing speed. Try them the Italian way. Great with potatoes or pasta. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-07-2011, 09:00 PM	#7
barneybasher1010 Got Wood. Join Date: 08-19-09 Location: PORTERVILLE, CA Downloads: 0 Uploads: 0	Fry em up like chicken.....yummy These are from last year.

08-08-2011, 07:29 AM	#8
Seachaser Knows what a fatty is. Join Date: 07-15-11 Location: McRae, GA Downloads: 0 Uploads: 0	Fry them, but don't overcook them.

08-08-2011, 08:14 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/sh...ight=frog+legs __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

08-08-2011, 08:58 AM	#12
pman777 Knows what a fatty is. Join Date: 07-08-11 Location: Fayetteville, AR Downloads: 0 Uploads: 0	I've had them breaded and fried like chicken, broiled, grilled and at a restaurant in a pasta vegetable medley. I'm sure it's just me but I could not eat them when they were naked. Breaded and fried like chicken is the only way for me. Same goes for mountain oysters.

08-08-2011, 05:45 PM	#13
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	MMMMM,...nothing like a mouth full of big ole mountain oysters. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

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