Bought some frog legs a few days ago and decided to try them on the smoker. I've never had them or cooked them so I figured I had nothing to lose. I had 6 frogs and used 3 different rubs. The Rooster Booster is for chicken and I heard that these taste like chicken so I tried that. Then I wanted a plain salt & pepper to not hide the taste of the frog legs, and finally went cajun with Tony C's. I did rub with evoo before apply'n the rub.
They were all three on different smokers, somewhat. I had both sides of the Lou going with chuck clods for someone else and the traeger had a brisket for us. All 3 set at about 250, but the traeger was running a bit cooler, maybe 225-235. At the 1.5hr mark I put them in foil, I was wanting them to get up to 160 but they weren't get'n there so I foiled to keep from dry'n out. Then at 1hr 45min I took them off cause it was time to go out and plant some potatoes, garlic, onions, and sweet corn in the garden.
This is what they looked like. Kids thought they were too fishy and wife wouldn't try them. The rooster booster ones(lift side) were ok, but I won't use that rub again. They were fall off the bone, but the rub just didn't work with the legs. The middle ones were s&p and they were pretty good. Too much salt on those little things, but I could taste the frog real well, good taste. The cajun was on the right, they were not as over done as the others so were a little bit more juicy, but the cajun rub was perfect for them, imho. Alot of meat on them w/very little waste. I was very impressed with the taste, reminded me of crappie or some other fresh water fish, but not catfish.
Anyway, these 3 filled me up just right. Great snack for long cooks or would be a great alternative to wings, imho.
Thanks for look'n.