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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
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 |
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.
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.
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.
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
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.
6
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
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.
450 ˚F / 232 ˚C
160 ˚F / 71 ˚C
00:04
8
Remove the frog legs from the grill and serve with Creole dipping sauce. Enjoy!
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