Are you a mustard and ketchup kind of guy? Or maybe a little onion and chili? Let’s step up your grillin’ game and wrap that naked dog in bacon and put a dusting of Southern Recipe Hot & Spicy Pork Rinds on top. Fire up the charcoal briquettes and watch how to make this Three Little Pigs recipe now.
Hey, you know what they say, if you can’t run with the meat wrapped pork rind dogs, stay on the back porch with your little grill.
It’s grilling season (truth be told, the season is 12 months long), but there’s no reason we can’t go back to school and get a refresher on a few grilling tips as you munch on your pork rinds.
Follow these seven tips for better grillin’ so you can get to better chillin’:
1. Preheat the Grill: Start with a clean grill by preheating your grill with the lid closed for 15 minutes. Yeah, we know, your friends will be over in 20 minutes, and you gotta get the food going, but first things first.
Start with glowing red coals, or all the gas burners on high, with the temperature under the lid reaching 500F. Why? The high heat loosens any remnants of past food stuck to the grate, making it easy to scrape off with that stainless-steel brush you never use.
2. Time and Temperature: By monitoring your cooking time and temperature, you’ll avoid overcooking your meat. And, because time gets away from all of us, use a timer! Remember, if you’re grilling in a colder climate or at a higher altitude, the cooking times will be longer. If the wind is blowing hard, it will lower a gas grill’s temperature and raise a charcoal grill’s heat.
3. Know When to Be Direct, Know When to be Indirect: Direct heat (when the fire is directly below the food) is best for tender pieces of food that cook in 20 minutes or less. Indirect heat (when the fire is on either side of the food) is best for larger, tougher cuts of meat, like flank steak that require more than 20 minutes of cooking.
4. Maintaining Temperatures and Tame That Flame: Having a consistent, reliable heat source and proper venting is key to maintaining low or high temperatures effectively. Obviously, flare-ups can burn your food and get you banished from the Grilling Club. Keeping the lid on as much as possible limits the amount of oxygen inside the grill, which will help extinguish any flare-ups. Don’t walk away, or you’ll be running to the store for more food.
5. Patience is Key: One of the biggest reasons for the popularity of grilled food is its seared taste. And, to become a master at searing, you’ll need to use the right level of heat … and resist the temptation to turn food often. Your patience will allow for caramelization, which brings out the best flavors and aromas. And don’t get flip happy. As a general rule, turn food only once.
6. Let Your Meat Rest: And on the 7th day, the Pro Griller let his steak rest … for five minutes.
It’s not a four letter word .. well, ok it is, but that’s not the point. We’re talkin’ about going Keto. And although we’re not here to sell anyone on the merits of this trending diet, we are here to make sure tasty Southern Recipe pork rinds are giving you the morale crunchy support you need. Pork rinds are the snack that delivers 100% taste with 0% carbs (see how we did that).
But we don’t just hang our hat on zero carbs, rinds are higher in protein than chips, beef sticks, and a deviled egg. So, move over pasty protein bars and sugary smoothies, we’ve got the best d*mn crunch that fulfills almost every diet in the land.
Aren’t you just about done with the craft brewery craze? It seems a new “tasting room” opens up weekly. Don’t get us wrong, we love the beer. It’s just the inconvenience (and cost) of actually stopping in and throwing back a cold one … or two.
That’s why the company with the best-tasting pork rind snacks (that would be us) is supporting National Home Brewing Day. Nothing goes better with our rinds than a glass full of homemade happiness.
Like the idea of making your own “fancy” beer but really like the domestic brew you get from the grocery store? Let us help you dress up your next beer bash with a few recipes made with Southern Recipe Pork Rinds.
We all know why there’s a Pork Rind Appreciation Day, but can anyone tell us why there’s a Chips and Dip Day?!? It just doesn’t sound right! Here are eight reasons why pork rinds are better than chips:
1. The potato chip was first invented in 1853 while pork rinds go back to the Mayan culture 3114 BC – rinds have had so much more time to perfect the smoky flavors we all love.
2. Pork rinds have 1/3 less fat than chips.
3. Pork rinds have fewer carbs – in fact, the almighty rind has 0 carbs.
4. Pork Rinds have a natural bacon flavor (well, of course!), while the Starch King has a sprayed on “bacon” flavor.
5. Pork rinds hold up better than the delicate chip – in fact, we have a built-in handle to scoop more dips and salsas.
7. Pork rinds are gluten-free – use crushed rinds in place of flour to make you pizza crust recipe … mamma mia.
8. On Pork Rind Appreciation Day, we donated to the charity Gridiron Greats gave more than 500 prizes away to pork rind lovers, with the Grand Prize winner taking home $2500 plus a year supply of our pork rinds. What did you do, King of the Dud Spud?
Fact: Most Americans will double their daily calories while watching their favorite (or not so favorite) college basketball team play during March Madness. The average round ball watcher will consume 2,400 calories per game! And, when you add up games watched in rounds one and two, that adds up to … well, we don’t want to do the math … but you get the picture.
Hey, we know it’s hard to stop munching – especially, when you have a bag of Hot & Spicy rinds in front of you and your brackets are constantly going bust – but we have two tips to keep your waistline in check from tipoff to final buzzer.
1. It’s called “distracted eating.” Researchers found that people who are preoccupied with something (like the 3-pointer at the half time buzzer) will eat without enjoying their food. Simple, but effective, s-l-o-w down and enjoy the food! Put smaller portions in front of you at all times. There are plenty of commercial breaks to run to the kitchen for more.
2. Make your food choices a little harder to eat. Try this fresh Sweet Georgia Salsa recipe with the larger diced tomatoes, black beans and onions – so chunky, you’ll need to concentrate on getting a mouthful instead of a lapful. Make sure you use Southern Recipe pork rinds as your go-to scooper.
Can’t pry yourself away from the games? Order your favorite pork rinds online and get ’em delivered to your front door. March on mighty rind lover!
You know what they say, one Margarita isn’t enough, two margaritas are too much, three margaritas are not enough. Whoa, clink your glasses it’s National Margarita Day! We know you’ll celebrate responsibly, so here are a few recipes that complement this lime green monster.
1. Nachos anyway but loose – it’s the bacony crunch of pork rinds you love mixed with shredded beef and pulled pork. Try these two different recipes that use our Hot & Spicy pork rinds as a base instead of boring tortilla chips … nacho bad.
4. Skip the kitchen and pick up a bag of our Cheesy Jalapeño Curls – ok, you’ve tasted and loved all of the best pork rindsSouthern Recipe has to offer, now let’s turn to a totally different snack. Our real cheese curls are oven baked with a burst of spicy jalapeño … there’s nothing like a little heat that tastes great with any flavor of margarita.
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Posted on: February 18th, 2019 | By: Southern Recipe
It’s right around the corner – the dreaded day made up of stress and anxiety. No, we’re not talking Tax Day, we’re talking about Valentine’s Day. Whether it’s for chocolates, roses and/or dinner reservations, we spend around $149 on average for this day. In fact, each year Americans shell out about $20 billion pouring on the “love” for their beloved valentines.
The origins of this heartfelt holiday date back to ancient Rome. From February 13 to 15 (and you thought one day was pressure filled), the Romans would celebrate the feast of Lupercalia to avert evil spirits and purify the city, releasing health and fertility. A bit more elaborate than a greeting card, wouldn’t you say?
Thank you to all you Pork Rind Lovers out there who scratched, scratched and scratched again to win one of the many instant prizes in our “Get in with the Greats” Scratch to Win Game!
We gave away more than 500 prizes that ranged from Pork Rind Appreciation Day t-shirts and tasty porks rinds to autographed footballs (from our Gridiron Greats charity partner) and Amazon gift cards! Whoa, our shipping department is glad this contest is over!
We would also want to give a pork rind shout out to Michelle S. from Ohio who took home the Grand Prize of $2,500 and a year’s supply of pork rinds! Congratulations to all our winners and we’ll see you next year!
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Posted on: February 5th, 2019 | By: Southern Recipe
We know you love our pork rinds – heck everyone loves our rinds, but did you know the origins of your favorite snack food? Humans have been raising pigs for 15,000 years, so enjoying pork in different ways (including our beloved rinds) is a given. Know the differences between the many types of pork rinds with our handy field guide.
What’s in a name? Check out these different names for pork rinds around the world:
Canada – scrunchions
England – pork scratchings
Mexico – chicharrones
South USA – pig skins
South Africa – kaiings
Hungary – tepertő
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Posted on: January 25th, 2019 | By: Southern Recipe