Frog Legs

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OK, before you all peel over in a pile of laughter, this is a serious question--really! Around Christmas I went back to Texas and visited my mom and sister outside of Fort Worth. One of the things I had to eat--hadn't had 'em in years--were deep fried frog legs. Went back an had them like three times while I was there.

I'm wondering if I could Q some up on the WSM? Anyone ever done it? Would they be better cooking at a higher temp?

My wife--a Portland, Oregon girl--doesn't want to have anything to do with 'em. I can't convince her they're really good.

Oh well, she doesn't like fried green tomatoes either and I still love her.
 
Thanks Howard. Any suggestions for time and temp?

Another incident remembered: Two summers ago I take my wife to Texas for the first time. We're seeing the sites somewhere outside Goliad and I see a place advertising alligator. Wy wife says something like, "Just keep drivin' and don't even think of turning in here!"

Yet, she'll eat sushi. Go figure. /infopop/emoticons/icon_biggrin.gif
 
Frog legs are so small and delicate, relatively speaking. I wouldn't think they would fare too well on the WSM. And for gator to be tender, it usually needs to be cut into small chunks. Again, I don't think smoking is the way to go. But that's just my opinion. Email me if you want some gator recipes.
 
Kyle I have a suggestion....

I don't know if you have it or not, but the book "Smoke and Spice" has an excellent recipe for smoked fried chicken. Chicken is smoked for a limited period of time on a smoker or grill (read WSM), then battered and fried. You get the fried chicken flavor with a smoke twist. I have done this and it is very good. This might work well with Frog Legs as well.

It is not as complicated as it sounds.

Good luck!
 
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