Barbecook charcoal starter
Barbecook smoke chips
300 g frog legs
1 tablespoon tarragon
2 tablespoons sugar
2 tablespoons salt
Zest of 1 lemon
Oregano (1 tablespoon)
Garlic powder (1 tablespoon)
Onion powder (1 tablespoon)
Hey froggies! That's what the English call us anyway: "frog-eaters." Mind you, I think it's more of a stereotype than anything because I personally don't often eat frog legs, and I eat smoked frog legs even less often!
- Start by mixing all of the spices together in a salad bowl.
- Start up your smoker, by lighting a charcoal starter filled with coal. It's ready when you see the coal on the top beginning to turn white. In the bottom of your smoker, place coal, then put the embers in the middle. You can use smoke chips for smoking. Fill the water tank approximately 3/4 full to lower the temperature and create constant humidity in the smoker to avoid your food drying out.
- In a salad bowl, rub the frog legs with olive oil. This will help the spices to stick better. Next, sprinkle the spices over the frog legs and when your smoker has reached a temperature of around 90°C (194 °F), put the frog legs onto the grill.
- Leave them to smoke for around 45 minutes.
- And "voila"! You can enjoy them as part of a "smoky"-themed aperitif with barbecue sauce.