Smoked Frog Legs
12+ Fresh caught bullfrogs
Garlic and herb rub or rub of choice. The ideal is rub for chicken, but it could be a mild pork rub also
Tony Cachere’s Creole Butter
3 tsp of olive oil
1 tsp of Worcester
After the legs have been prepped, skin removed and removed from the body, brine in salt water for at least 2 hours, up to 24 hours.
Change the brine water after the first 30 mins. Once you are comfortable with the brine time, marinade the frog legs in a mixture of creole butter, olive oil, rub, and any additional spices for 2-4 hours.
Set the smoker to 225 F with apple wood.
Smoke for 3-4 hours, or until the meat falls off the bone.