You wouldn't know that the place is anything special. Where it is, perched on the side of the road, painted in fast-food reds and yellows, you'd take it for a run-of-the-mill hot dog joint. But when I was in Brunswick, Georgia last month, I asked a range of peoplefrom my cousins over at luxury resort Sea Island to Big George Drayton to a teenage Wal-Mart cashierwhere to eat in town. Every one of them recommended Willie's Wee-Nee Wagon.
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Wikimedia Commons Serious Eats reader Barrett (thanks, Barrett!) points us to a great story we overlooked in the Wall Street Journal Magazine about bullfrog farmer Ken Holyoak near Brunswick, Georgia: The finest cuts are off the hind legs of a mature bullfrog. Frogs, unlike other animals and fish, remain tender no matter the size and age. "With these frogs, the meat is white and almost translucent," says [Craig] Hopson, [a Manhattan chef who buys his frog legs from Holyoak]. His take is to debone a leg, stuff the cavity with foie gras, bacon, and more frog meat, and then tempura-batter and fry. The story covers frog-eating history and types of frogs, and includes a couple recipes....