Adventures in Grilling: Frog Legs
March 19, 2014
I’m always looking for new and exciting things to fire up on the grill so when I came across frozen frog legs at my local specialty food market, I knew it was game on!
4 cups of water
4 tbsp. Kosher salt
4 tbsp. sugar
1 tbsp. lemon zest
2 bay leaves
4 pairs of frog legs
1 tbsp. extra virgin olive oil
1/2 tbsp. BBQ dry rub seasoning
Combine water, salt and sugar in a large saucepan and warm over medium heat until the salt and sugar have completely dissolved. Remove the brine mixture from the heat and allow it to cool completely. Place frog legs in a large zip top bag and cover with the brine mixture. Refrigerate overnight.
Prepare the grill for medium-high heat cooking, approximately 350 degrees. Remove the frog legs from the brining liquid, rinse with cold water and pat dry. Coat the frog legs with extra virgin olive oil and season liberally with your favorite dry rub seasoning. Place the frog legs on the grill and cook for approximately 4 minutes per side until they reach an internal temperature of 165 degrees.
Remove the frog legs from the grill and serve immediately.