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Archive for June, 2019

Better Grillin’ Leads to Better Chillin’

Grilling with Southern Recipe pork rindsIt’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.

7. Shake, No Bake: Shake things up a bit and set your table with a few unique recipes like Pork Rind Encrusted Ribs  (using Southern Recipe Salt & Vinegar Flavored Pork Rinds), Pork Rind Burger with Extra Pork (using Southern Recipe Hot & Spicy Flavored Pork Rinds) and Stuffed Pork Chop Pork Rind Bombs (using Southern Recipe Original Flavored Pork Rinds). Wanna make it easy on yourself? Order your favorite rinds and get ’em delivered to your front door! Grill on!

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