By Traeger Kitchen
Our Southern-style frog legs are smoky, spicy, & downright meaty. So switch up chicken wing night, these smoked frog legs have got more kick.
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|12 Ounce||Louisiana hot sauce|
|2 Tablespoon||Black pepper|
|1 Tablespoon||onion powder|
|1 Tablespoon||garlic powder|
|1 Tablespoon||cayenne pepper|
|1 Cup||corn starch|
|2 Pound||Frog Legs|
|2 Tablespoon||Olive oil|
|2 Tablespoon||unsalted butter|
|1/2 Cup||yellow onion, finely diced|
|2 Tablespoon||garlic, minced|
|2 Tablespoon||Fresh lemon juice|
|2 Tablespoon||flat-leaf parsley, chopped|
|1 Cup||heavy whipping cream|
|1/2 Cup||Creole mustard, or coarse-grain mustard|
Make the marinade. In a medium bowl, add the hot sauce, salt, pepper, onion powder, garlic powder, cayenne, and corn starch, and whisk to combine.
12 Ounce Louisiana hot sauce
1 Tablespoon Salt
2 Tablespoon Black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon cayenne pepper
1 Cup corn starch
Place the frog legs in a large zip-top bag. Pour the marinade into the bag with frog legs. Seal the bag and place in the refrigerator to marinate for 12-24 hours.
2 Pound Frog Legs
Make the Creole Dipping Sauce. In medium saucepan over medium-high heat, heat the olive oil and butter. Add the onion, garlic, lemon juice, and parsley. Sauté until the onions become translucent, about 5 minutes.
2 Tablespoon Olive oil
2 Tablespoon unsalted butter
1/2 Cup yellow onion, finely diced
2 Tablespoon garlic, minced
2 Tablespoon Fresh lemon juice
2 Tablespoon flat-leaf parsley, chopped
Add the cream and bring the mixture to a simmer. Reduce the heat to low and continue cooking, stirring occasionally, until the cream reduces by half, about 10 minutes.
1 Cup heavy whipping cream
Add the mustard and continue stirring until fully incorporated. Move the pan off the heat and keep warm, until frog legs are ready to serve.
1/2 Cup Creole mustard, or coarse-grain mustard
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Remove the frog legs from the marinade and place directly on the grill grates. Close the lid and cook for 4 minutes. Gently flip the legs over, and continue to cook until the internal temperature of the frog legs reaches 160°F.
450 ˚F / 232 ˚C
160 ˚F / 71 ˚C
Remove the frog legs from the grill and serve with Creole dipping sauce. Enjoy!
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