Louisiana Grilled Frog Legs with Cajun Spice

Introduction

Bring the flavors of Louisiana to your backyard with these perfectly grilled, Cajun-spiced frog legs. Marinated for ultimate tenderness, seared at 1,000F on the Arteflame grill, and finished to perfection on the flat cooktop, these smoky and juicy frog legs will transport you straight to the bayou.

Ingredients

• 2 lbs frog legs
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 1/4 cup unsalted butter, melted
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place soaked napkins in the grill and stack firewood on top.
3. Light the napkins and let the fire burn for about 20 minutes until the grill is ready.

Step 2: Marinate the Frog Legs

1. In a bowl, combine lemon juice, minced garlic, melted butter, and Cajun seasoning.
2. Add frog legs to the marinade and coat evenly.
3. Let marinate for at least 30 minutes, or up to 2 hours for more flavor.

Step 3: Sear the Frog Legs

1. Place the marinated frog legs on the center grill grate at 1,000F.
2. Sear each side for about 1-2 minutes to lock in juices and create a flavorful crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared frog legs to the flat cooktop surface.
2. Cook for another 3-5 minutes per side, until the internal temperature reaches 145F. Remove them when they are at 130F since they will continue cooking off the grill.

Step 5: Garnish and Serve

1. Sprinkle with fresh parsley and serve hot.
2. Enjoy your smoky, juicy, perfectly seasoned Louisiana-style frog legs.

Tips

• Using butter instead of oil enhances the flavor of the frog legs.
• Always remove meats from the grill at 15F before the target temperature to ensure perfect doneness.
• For additional smokiness, use hardwood like oak or hickory.

Variations

1. Spicy Cajun: Add extra cayenne pepper and a dash of hot sauce to the marinade.
2. Lemon Garlic: Increase the lemon juice and add extra minced garlic for a tangy, aromatic twist.
3. Honey Glazed: Add 2 tbsp of honey to the marinade for a subtle sweetness.
4. Creole-Style: Add a mix of thyme, oregano, and diced bell peppers to the marinade for bold Creole flavors.
5. Smoky BBQ: Use a smoky BBQ rub and baste with BBQ sauce during grilling.

Best Pairings

• Grilled corn on the cob
• Buttery garlic bread
• Creole-style rice
• Chilled coleslaw
• A crisp white wine like Sauvignon Blanc

Conclusion

Grilling frog legs on the Arteflame grill ensures a perfect combination of smoky sear and juicy tenderness. This Louisiana-style recipe is full of flavor and a must-try for any grill enthusiast.