At a glance
Soak frog legs in buttermilk for 1 to 4 hours, season them with salt and Cajun spice and baste them with garlic butter. Smoke them on a grill mat at 250°F for 45 minutes to 1 hour, until the meat is opaque and pulls from the bone. Finish with more garlic butter and lemon.
Frog legs are a Southern and Cajun favorite, and a French bistro classic. The meat is white, mild and tender, often compared to chicken wings with a hint of fish. Most people fry them, but a gentle smoke with plenty of garlic butter brings out their delicate flavor and keeps them juicy.
Buying frog legs
Frog legs are usually sold frozen in pairs at Asian markets, seafood shops and some Southern grocery stores. Larger legs from bullfrogs are meatier and easier to cook evenly. Thaw them in the fridge overnight and trim off any feet before cooking.
Keeping them tender
A short buttermilk soak mellows the flavor and keeps the meat tender. Frog legs are lean and cook quickly, so baste them with butter and check them early. They are done when the meat turns opaque and pulls easily from the bone.
Recipe
Smoked Frog Legs
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min plus 1 to 4 hours soaking
- Makes
- 4 servings as a starter
- Smoker 250°F (121°C)
- About 45 minutes to 1 hour
- Cook until opaque and 145°F (63°C) or more
Ingredients
Frog legs
- 2 lb (900 g) frog legs, thawed if frozen
- 2 cups (480 ml) buttermilk or milk
- 1 tsp kosher salt
- 1 tsp Cajun or Creole seasoning
- 1/2 tsp black pepper
Garlic butter
- 4 tbsp (60 g) butter, melted
- 3 garlic cloves, grated
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- Pinch of red pepper flakes
Equipment
- Smoker
- Grill mat or perforated tray
- Instant read thermometer
Method
- Rinse the frog legs and trim off the feet if still attached. Soak in buttermilk in the fridge for 1 to 4 hours.
- Drain, pat dry and season with the salt, Cajun seasoning and pepper.
- Mix the garlic butter ingredients.
- Heat the smoker to 250°F (121°C) with pecan, apple or hickory.
- Lay the frog legs on a grill mat or perforated tray and brush with half the garlic butter.
- Smoke for 45 minutes to 1 hour, basting once more, until the meat is opaque, pulls easily from the bone and reaches at least 145°F (63°C).
- Brush with the remaining garlic butter and serve with lemon wedges and hot sauce.
Notes
- Frog legs are delicate. A grill mat stops them sticking and falling through the grates.
- For crisp edges, finish them over high heat for 1 minute per side.
Serving ideas
- With garlic butter, lemon and crusty bread.
- With hot sauce and a cold beer as a snack.
- As part of a bayou spread with smoked alligator and catfish.
Frequently asked questions
What do frog legs taste like?
Mild and tender, like chicken wings with a slight hint of fish.
How long do you smoke frog legs?
About 45 minutes to 1 hour at 250°F, depending on their size.
Can I smoke frozen frog legs without thawing?
No. Thaw them in the fridge first so they cook evenly and take on the seasoning.