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<p />Marinated in Lawry's Tequila Lime Marinade for about 18 hours. Grilled at 700* with a couple of 1 1/4" ribeyes. They were OK. They were cooked just right, still moist yet done. I was expecting that rush I get when eating some exceptional Calamari with lemon or Oysters Papadeaux . . . I am just wondering if frog legs are best fried or "pan flamed" . . . What do you think, RRP?