Smoked Buffalo Frog Legs with Homemade Butter & Herb Rub

1. **Prepare the Brine:** In a large container, whisk together 1 gallon of water, 2 tbsp allspice berries, 2 tbsp peppercorns, 2 tbsp crystallized ginger, 2 sliced garlic bulbs, 1 cup kosher salt, and 1/2 cup brown sugar until the sugar and salt have dissolved.
2. **Brine the Frog Legs:** Submerge the frog legs (or chicken) in the brine and refrigerate for 2-4 hours. After brining, remove the frog legs and pat off any excess moisture thoroughly with paper towels.
3. **Prepare the Butter & Herb Rub:** In a small bowl, mix together 2 tablespoons butter powder, 1 tablespoon garlic powder, 2 teaspoons dried parsley, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 2 teaspoons dried dill, 2 teaspoons salt, and 1 teaspoon fine grind fresh pepper. Store in an airtight container if making ahead.
4. **Season and Cook:** Season the brined and dried frog legs generously with the homemade butter & herb rub. Grill or smoke the frog legs until their internal temperature reaches 165°F.
5. **Sauce (Optional):** If you desire to use Buffalo sauce, apply the sauce when the internal temperature of the frog legs reaches 155°F (the last 10 degrees of cooking), then continue grilling or smoking until they are fully cooked to 165°F.