Steps

• Step 1

  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.

  Ingredients

  • 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

• Step 2

  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.

  Ingredients

  • 2 Pound Frog Legs

• Step 3

  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.

  Ingredients

  • 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

• Step 4

  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.

  00:10

  Ingredients

  • 1 Cup heavy whipping cream

• Step 5

  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.

  Ingredients

  • 1/2 Cup Creole mustard, or coarse-grain mustard

• Step 6

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 7

  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.

  00:04

  450 ˚F / 232 ˚C

  160 ˚F / 71 ˚C

• Step 8

  Remove the frog legs from the grill and serve with Creole dipping sauce. Enjoy!