Author Topic: Frog season started a week ago. (Read 2860 times)

Cement Man · « **on:** June 23, 2009, 01:22:35 PM »

Any frog giggers here? Time for me to get my Mobley, mounted on a graphite telescopic shaft down to the sloughs and get some croakers.

GRIMJIM · « **Reply #1 on:** June 24, 2009, 04:08:25 AM »

I've never done it but I bet it would be fun.

Cement Man · « **Reply #2 on:** June 24, 2009, 04:39:51 AM »

It is fun, easy, and inexpensive. I just canoe or wade the backwaters and weeds with a headlight and a gig. They are really easy to clean too. My wife sautees the legs and we love 'em. In February or thereabouts, we have a wild game dinner and include frog legs. With venison, I call it Turf & Surf. It's kind of neat to look out the window at snowy woods and cornfields and remember the summer and fall seasons. A nice bottle of wine or two make the memories even fonder.

Glanceblamm · « **Reply #3 on:** June 25, 2009, 01:50:56 AM »

Used to do this on a regular basis and would usually dump the flat bottom jon in at bridge A & float on down to bridge B.

Us regulars would usually have a great time but we always tried to get new recruits...made for some exciting times with the newbies when the snakes would drop down from those low hanging tree limbs & into the boat as they did on occasion

they were non poisonous or venomous or what ever so they could just be picked up & thrown into the water.

The frog legs made for some good eating but we reverted to bank fishing & would drop a bluegill into a deep hole on a stout line and hog out those flatheads...the belly meat is excellent.
I had to take last summer off from everything to include work but am looking forward to getting back to these simple pleasures this year.

S.B. · « **Reply #4 on:** July 02, 2009, 04:09:57 AM »

I can remember my wife frying frog legs while us men played poker all night on Saturdays? For added meat, while skinning them go up the back for the back strap. Funny how the littlest frogs can sound like a giant near the shoreline?
Steve

sniper2u00 · « **Reply #5 on:** July 07, 2009, 03:39:41 PM »

Yep. My Dad,Daughter & I Usually frog a few times every summer. Here was some pic's from last yr. We may try it this Fri. morning!

woodchukhntr · « **Reply #6 on:** July 07, 2009, 04:09:15 PM »

Quote from: Cement Man on June 23, 2009, 01:22:35 PM

Any frog giggers here? Time for me to get my Mobley, mounted on a graphite telescopic shaft down to the sloughs and get some croakers.

As a Northerner, I have no clue to what a Mobley is, please explain and show pictures if possible. How long is the telescopic shaft? How do you use it? Can Yankees do it too?

Dee · « **Reply #7 on:** July 07, 2009, 05:11:00 PM »

Cement Man do they actually have a "frog season" where you live, or were you just implying that it was that time of year to start huntin'em?
I used to use a gig, but ran across a much cheaper and better in my opinion homemade gig. I take a long industrial push broom handle, drill a hole in the end, put in a little epoxy, drive a large nail in the hole, take a pair of bolt cutter and cut the head off, take a hatchet and lay the nail on a anvil, and cut a sideways cut about an inch above where the head was for a barb, and file a needle sharp point on it. Result? A very sturdy, long lasting, and deadly frog gig.

S.B. are you serious about the backstrap, and does it taste like the legs also?

S.B. · « **Reply #8 on:** July 07, 2009, 06:00:45 PM »

Illinois has a very definate frog season! And a limit per day! Yes the same taste as the legs, at least the ones my wife fries up.
Steve

Cement Man · « **Reply #9 on:** July 10, 2009, 12:16:06 PM »

Sorry guys, my daughter, son-in-law, and the 4 grandkids have been visiting for the past few days and I wasn't paying attention to the frog gigging thread.

Dee,
Like S.B. said we do have a season - requires a fishing license, and I believe it is June 15 to August 31. 8 frogs per day limit. A Mobley is a 4 point gig with replaceable stainless steel tines arranged in a square pattern. I get them from Sorrento Bait & Tackle in FLA. I put it on a Shakespeare telescopic 13' bream pole (shortened to where the shaft size fits the socket on the gig) available at WalMart.
http://www.sbtoutdoors.com/mobley's-frog-gig-head-light.htm

Edd, I won't ask you where your hot spots are, but curious what rig you are using. I need to call you and join you at the range!

sniper2u00 · « **Reply #10 on:** July 12, 2009, 03:33:12 PM »

Cement Man I usually go out your back door

.How i do it is Top Secret

. But I'll explain it to you at the range sometime. Didn't make it last Fri. because of the storms that went threw in the morning

Edd

GRIMJIM · « **Reply #11 on:** July 12, 2009, 04:09:54 PM »

I'm thinking this might be fun to do with my son.

I'm a city boy so be patient with me.

Do you go for the green ones with black spots only or are there other kinds?

Is this more of a night time thing? I see sniper is out in the daylight but I thought you shined them.

SDS-GEN · « **Reply #12 on:** July 13, 2009, 07:33:25 AM »

The big green bull frogs are the ones you want, (like in the picture) not much meat on the little leopard frogs.

hunt-m-up · « **Reply #13 on:** July 13, 2009, 09:07:40 AM »

Would like to try gigging for them sometime. The only ones we've caught have been on a telescoping crappie pole like a B'N'M and a hair tail crappie jig. Seems like we don't have as many of the big ones around here anymore and it's not because anyone is really catching them either. Maybe that says something good about the bass population. Made me hungry for frog legs, might have to get out there and do that again.

S.B. · « **Reply #14 on:** August 04, 2009, 03:27:32 AM »

Just saw this:
http://www.prairiestateoutdoors.com/index.php?/pso/article/frogs_extend_hunting_season/

Glanceblamm · « **Reply #15 on:** August 04, 2009, 08:22:17 AM »

I must be getting some clout in my old age cause I have recieved a couple of good messes from local frog giggers!

Have also recieved some pumpkin blossoms for frying and it just doesn't get much better than that

zacharoo · « **Reply #16 on:** August 04, 2009, 03:41:04 PM »

Skin them out fry the legs and make a sauce picant with the back bone and front legs. Fry some eggplant with the legs for langyaup.

Zacharoo

S.B. · « **Reply #17 on:** August 04, 2009, 04:32:21 PM »

Where ya from zacharoo?
Steve

Oldshooter · « **Reply #18 on:** August 04, 2009, 05:05:53 PM »

Quote from: zacharoo on August 04, 2009, 03:41:04 PM

Skin them out fry the legs and make a sauce picant with the back bone and front legs. Fry some eggplant with the legs for langyaup.

Zacharoo

thats what I'm talking about Zach!

CMan Thats good news about frogging in Illinois, We always use a spring loaded grabber which keeps them alive until cleaning time. There's a buffet in Beaumont that serves frog legs on Sunday, I try to make it there from time to time

zacharoo · « **Reply #19 on:** August 05, 2009, 07:55:57 AM »

Steve I am from New Iberia La.

Zacharoo

S.B. · « **Reply #20 on:** August 05, 2009, 11:31:23 AM »

Yep, I figured from your spices. HEHEHE.
Steve

Glanceblamm · « **Reply #21 on:** August 07, 2009, 04:01:14 AM »

Had never considered a sauce picant, or picante. Did not even know what this was

Google came to the rescue though and this recipie is sounding good...

1 8 ounce can tomato sauce
8 0unces of water
2 tablespoons of flour
2 tablespoons of Cajun seasoning (I use Tony Chachere's)
1/2 to one whole onion-chopped
About 4 green onions-chopped

Now to find those Cajun seasonings...I figure there is a good chance of finding them here in the prarie state.

Glanceblamm · « **Reply #22 on:** August 07, 2009, 04:34:34 AM »

Had to come back as my mouth was watering...am thinking of Squirrel or dove picante?

zacharoo, do you save those drippings from the quick fry of the meat (read use the same pan) to enhance the picant sauce?

zacharoo · « **Reply #23 on:** August 07, 2009, 05:45:07 AM »

I am noy much of a cook but man I sure can eat it up if it is not to peppered!!!
Zacharoo

Oldshooter · « **Reply #24 on:** August 09, 2009, 09:43:20 AM »

Quote from: glanceblamm on August 07, 2009, 04:01:14 AM

Had never considered a sauce picant, or picante. Did not even know what this was

Google came to the rescue though and this recipie is sounding good...

1 8 ounce can tomato sauce
8 0unces of water
2 tablespoons of flour
2 tablespoons of Cajun seasoning (I use Tony Chachere's)
1/2 to one whole onion-chopped
About 4 green onions-chopped

Now to find those Cajun seasonings...I figure there is a good chance of finding them here in the prarie state.

Cajun seasonings are:

red(cayene pepper) and not neccessarily too hot that is a personal choice, a little goes a long way to make the food taste better. Cajun does not have to be too peppered, that is a myth and something the media has built on. I do like well seasoned food but my wife cant handle it, so mostly i add more to mine after cooking

Salt to taste

Garlic, fresh and dried in powder

black pepper

paprika

You combine those and any other you like to make your "cajun Seasoning" my mother and grand mothers never had a bottle of Tony's in their cupboards.

Your recipe is a good one most people I know use "roux" in place of flour, it'll make the gravy darker.
also Stewed tomaoes work well and they make a "cajun" variety with those seasonings I listed

Cement Man · « **Reply #25 on:** August 09, 2009, 10:39:09 AM »

Thanks for all the good eatin' info. I took my nephew a couple of weeks ago and we really got our 5 gal bucket hopping around. We went to a small pond on the hunting club I belong to. We took a few big snappers out of there two years ago (our trophy frog management program) and this year we got frogs so big, we were stabbing them in self-defense. Hadda rope 'em and clean 'em with a machete........

I can't keep this up

. Anyway we did get some real beauties, had a great dinner and have some in the freezer for when the snow flies. My nephew visits from Florida, has no Dad, and had a fun night under the stars giggin frogs. We had a ball and I didn't fall in the canoe this time. The bugs weren't bad, the night air got real cool and a low fog hung on the water.

The cajun discussion got me thinking about Justin (Jeestan) Wilson. I still have a few of his cassettes, "ah garohntee", and used to enjoy him quite a bit.

zacharoo · « **Reply #26 on:** August 09, 2009, 12:35:23 PM »

Like old shooter said lots of pepper does't make it CAJUN. Seasoning to cook is an inherited skill. A notso good cook messes up all they do is ADD MORE PEPPER TO COVER THE TASTE!!!! A good cazun(not New Orleans which is CREOLE) cook and make roux and add DIRT and make it taste good!!!

Zacharoo

S.B. · « **Reply #27 on:** August 09, 2009, 02:23:13 PM »

Cement Man, any night with a lot of bugs is a good giggin' night. It's what they eat.
Steve

Glanceblamm · « **Reply #28 on:** August 12, 2009, 07:03:07 AM »

Quote

The cajun discussion got me thinking about Justin (Jeestan) Wilson. I still have a few of his cassettes, "ah garohntee", and used to enjoy him quite a bit.

I used to like watching Justin myself...It was like I could hear his voice when you spelled out "ah garohntee"

One of my favorite things to hear him say when preparing a dish was "tell ya what ahmm gonna did"

Another supervisor and I were sent to Baton Rouge in may of 2000 for a week of training. It was some of the best food that I have eaten in my life! The locals there at the training liked Justin but thought he may be laying it on a little thick. They told my co-supervisor and I that it sounded like we tended to pronounce every syllable in every word. I don't think that we hurt their ears too badly though.