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Frog Legs and Dry Aged Ribeye

RaleighGuyRaleighGuy Posts: 181
edited November -1 in EggHead Forum
Picked up some frog legs and a nice bone-in dry aged ribeye from my local butcher. Made an interesting Saturday night cook.
These are the frog legs. I promise I did not skin an elf.
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Split the legs and rubbed with olive oil, salt, pepper, garlic, and sweet paprika. Cooked direct at 350 with a little bit of hickory.
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Finished with a touch of Famous Dave's Devil Spit, and served.
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Then onto the ribeye. Just rubbed with salt and pepper.
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Got the egg to 700 and then threw the ribeye on.
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Can't remember how long I left it on. Just flipped it once, and then took it off at a good rare to med. rare. Had a nice crust on the outside.
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Served with baked potato and egged asparagus.
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I like my steak very rare, but my wife likes it done just a bit more. I sliced hers off and put it back on the egg for just a minute. All in all, it was a good cook. I have not had frog legs in a very long time, and I don't think I have ever tried a dry aged steak. It is definately the way to go.

 "A word to the wise ain't necessary-it's the stupid ones that need the advice." Bill Cosby

Eddie

Raleigh, NC

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