Can’t Dog This Bacon Wrapped Dog
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.
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!
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.
Sauer Brew Hot Balls – mix up sauerkraut, cream cheese and roll the mixture into – you got it – balls. Coat them with crushed Southern Recipe Hot & Spicy pork rinds and bake for a few minutes. Nothing sauer about this recipe.
Finger-Lickin’ Pork Rind Chicken – boneless chicken breast diced, dipped in eggs and rolled in Southern Recipe Original flavored pork rinds. These chicken nuggets just grew up.
Bean Beer Cheese Dip – what brew goes with our beer cheese dip? The question is, what beer doesn’t? A classic cheese dip with a few secret additions – bring home the rinds for a powerful dipper.
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.
6. By using crushed pork rinds in recipes you’ll add a bacony flavor that you’ll never get with chips.
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.
2. Bean there but haven’t done this – the secret ingredient in this Mexican BBQ Beans recipe? A handful of crushed Salt & Vinegar pork rinds mixed with the beans. This recipe will light a fire at any party!
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 rinds Southern 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.
Don’t you just love food holidays? There’s no better way to celebrate each and every day than with our pork rinds. Not sure what holidays are worthy of your day off? Here’s a few to get you started for the new year.
January 9: National Bean Day – whoa, we have the perfect dipper for any bean you could think of! Refried beans with pork rind nachos, chickpea (that’s right, they’re beans) hummus, and franks and beans. Sound off for Bean Day!
January 11: National Hot Toddy Day– just what the heck is a Hot Toddy? Besides the bad nickname your friend Todd had in high school, who really wants this drink? Warm whiskey with honey, and lemon …. We say keep it simple and go for the whiskey straight up.
January 13: National Gluten-Free Day – if you’re gluten intolerant or you have a family member that is, are you in luck! Now you can offer them our pork rinds! Another tip to show ’em you care? Use pork rinds in recipes in place of flour in a 1 to 1 ratio for an easy gluten-free replacement.
January 22: National Southern Food Day – it’s no secret pork rinds have deep roots in the south, but believe it or not, our secret recipe was developed by a northerner!
January 29: National Corn Chip Day – anything they can do, we can do better! Besides, there’s no one out there who likes corn over the crunchy bacon taste of rinds. Celebrate with any variety of pork rinds and petition to have this holiday dissolved.
Fast approaching is one of the most overindulgent holidays of the year … no, we’re not talking about Pork Rind Appreciation Day (although, we do love winning pork rinds). We’re talkin’ about Thanksgiving Day.
Hey, we’re all for unbuckling the belt after a more-than-generous dinner, but now it’s time to bring your pork rind roots into the meal with a twist on some classics.
Breakfast Pork Rind Casserole – let’s start out with a hardy breakfast. After all, we’ll start with eggs and end with the bird.
Cornbread Pork Rind Stuffing – spice up the traditional stuffing by adding crushed pork rinds into the breading mix at a ratio of 50/50.
Macaroni and Cheese – pork rinds add a bacon flavor without all that greasy mess
Collard Greens – what would Thanksgiving be without greens? So tasty your guests will be green with envy.
Just like the Incredible Hulk, the mighty avocado is a softy inside. This monster of fruit – that’s right we said fruit – is one superfood. When it comes to benefits: high potassium (helps in maintaining blood pressure) and Vitamin B5 (helps convert the food you eat into energy), Southern Recipe pork rinds pair well because of our high protein and low carbs. You could say we’re a couple of mean, green power snack foods.
And in honor of National Guacamole Day, we would like to make it easy to get your avocado on with this rind dippin’ guacamole recipe.
International Day of the Nacho has nothing to do with Cinco de Mayo so why are we talkin’ about it? Well, nachos are probably our single favorite snack in the world (besides pork rinds, of course). It’s probably why there’s an International Day of the Nacho on October 21. While you may think of nachos as having sprung from that special day in May, the truth is that nachos are a 20th-century dish. It turns out, the golden nacho cheese wasn’t even invented until the 1970’s! Looking for a special way to celebrate? We have just the right nacho recipe to share today (or any day) – especially when you use Southern Recipe Hot & Spicy Pork Rinds in place of the 3 corner chip.