Who doesn’t love a little competition? Well we’re pitting two monstrous nacho recipes against each other to find out which one will reign supreme. Let your gut guide you.
Two recipes, one winner … which one will be crowned the champ? #recipes via @RudolphFoods http://bit.ly/2f9zIuu http://ctt.ec/bB2Kf
Loaded Shredded Beef Nachos: In a skillet, layer Rudolph’s Pork Rinds with shredded beef, black beans, Pico de Gallo and cheddar and pepper jack cheeses. Place in the oven and bake until the cheese is melted. Serve with the toppings of your choice (though we suggest sour cream, jalapeños and guacamole).
Arrange BBQ flavored Nachos in a dish. Top them with pulled pork cheddar cheese and barbeque sauce. Bake in the oven until the cheese is melted. Top them with jalapeños, cilantro and additional barbeque sauce.
Go ahead and grab your rinds and whip up both of these man-sized nacho recipes. Remember, the messier the better. Let us know which one you think deserves to be crowned the champion!
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Posted on: November 9th, 2016 | By: Rudolph's Pork Rinds
What happened to us, men? Trail mix used to be something guys would toss in their backpacks for a hike in the Rockies … or grab a handful to keep the energy high in the gym. Now? It’s all chocolate, candies and pretzels.
Today, we take trail mix back!
Say good-bye to trail mix that has no meat to it. Get the @rudolphfoods #recipe: http://www.rudolphfoods.com/brands/rudolphfoods/pork-rind-blog http://ctt.ec/22wQc
This trail mix has protein, crunch and heartiness unmatched by the mixes you buy at the store. It’s all power and no fluff with the help of Rudolph’s Pork Rinds!
Here are our best BBQ tips and a few Southern-inspired recipes to add to the menu at your next get-together.
Tip #1: Keep your grill clean.
Keeping your grill clean allows the heat to transfer better and prevents the flames from flaring up. The best way to start with a clean grill? Finish with a clean grill.
Strike when the grill is hot. It’s a heck of a lot easier to clean, so pull out the grill brush and give it a scrub or two.
Tip #2: Be patient and wait for the heat.
We know, we know! You can’t wait to hear the silence that follows the first bite of a truly delicious burger, but if you throw the meat on before the grates have had time to get hot, it’s gonna make all of that perfectly seasoned meat stick.
And remember, as soon as you start adding items to the grill, they’re going to absorb some of that heat and cool down the grill, so start hot!
Tip #3: Don’t play with your food.
No, really. Stop flipping, pressing and poking your food. What gives most foods you grill, like these Stuffed Pork Chop Pork Rind Bombs, so much flavor is the caramelization that takes place when the they are seared and left alone.
Tip #4: Don’t walk away.
Or you’ll be running to the store for more food. Yes, we know you’re a busy cook, but we also know you’ll get hung up chopping veggies or digging for a cold one in the back of the refrigerator and that’s when all Hades breaks out with the flames.
Tip #5: Mix it up.
Everyone loves your famous ribs, but don’t forget to add a little variety. Start with easy burgers and add a unique twist, like mixing in Rudolph’s Pork Rinds. Or add different sides that can be prepared ahead of time.
Need to add a little something to your usual BBQ menu? We’ve got your back here.
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Posted on: July 20th, 2016 | By: Rudolph's Pork Rinds
When the perfectly spicy salsa meets the perfectly spicy pork rind, there’s no better way to snack. If you’ve ever spent nights on the front porch with family and friends, you know that the only way to stretch out those summer get-togethers is to add a little Southern comfort – and by that we mean a big bag of rinds!
This National Salsa Month, there are five reasons to make pork rinds and salsa your go-to snack pair.
5 incredible reasons to make #porkrinds + #salsa your snack of choice this #NationalSalsaMonth. http://www.rudolphfoods.com/brands/rudolphfoods/pork-rind-blog http://ctt.ec/915g0
5 Reasons Pork Rinds + Salsa = The Best Snack Ever!
1. It’s shareable. Southern comfort food is best shared among friends, don’t you agree?
2. It’s completely customizable, whether you like your salsa a little sweet or your pork rinds Hot & Spicy. Now that’s something to celebrate about!
3. It’s the easiest way to get your vegetables in. Plus, tons of vitamins A and C.
4. It’s the best way to turn the good ol’ Southern pork rind into a Tex-Mex snack. Grab a cerveza and imagine you’re over the border.
5. Because, well, um … It’s dang delicious! You’ll just have to trust us.
Oh, you don’t trust us? Go ahead! Grab a bag of rinds and pop open a jar of salsa and you’ll see!
EPIC Bacon Stuffed Porky Burger Ingredients
1 1/4 pound ground sirloin (80/20)
Salt and pepper, for seasoning
4 ounces cheddar cheese, cubed
4 slices bacon, cooked, and crumbled
1 bag Rudolph’s Original Pork Rinds
1. Season the meat with salt and pepper and form 8 to 12 patties. Place an indent with your thumb in half of the patties. That is where you will place the fillings.
2. Evenly distribute the bacon and cheddar among the indented half of the patties. Top top each with another patty and press the edges together to form a seal.
3. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
4. Sandwich burger, pork rinds, tomatoes and onions between your hamburger buns. Dig in!
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Posted on: May 11th, 2016 | By: Rudolph's Pork Rinds
If you’re like us, you’re a HUGE fan of Southern food. From chicken fried steak to grits, we’re right there with you, drooling over a plate that’s packed full of all of that Southern flavor.
That’s why this Mother’s Day, we’re taking Momma’s recipe for greens and putting our pork rind twist on it!
Our #recipe for greens will be a hit this #MothersDay! The secret ingredient? Find out: http://www.rudolphfoods.com/brands/rudolphfoods/pork-rind-blog http://ctt.ec/Ny7hI
Impress a mother you appreciate with a classic comfort food dish … made with a secret ingredient (and no, it’s not our pork rinds).
Momma’s Porky Southern Greens Ingredients
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 Tbsp. house seasoning, recipe follows
1 Tbsp. seasoned salt
1 Tbsp. hot red pepper sauce
1 large bunch collard greens
1 Tbsp. butter
1/2 bag of Rudolph’s Original Pork Rinds
A generous serving of love (our secret ingredient for Mother’s Day!)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
2. Wash the collard greens well. Remove the stems that run down the center. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
3. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally.
4. Add 1/2 bag of Rudolph’s Original Pork Rinds.
5. When done taste and adjust seasoning.
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Posted on: May 4th, 2016 | By: Rudolph's Pork Rinds
When you’ve perfected the ultimate snack, there’s only one thing left to do: Find a way to make it epic! On Chips and Dip Day (yeah, we thought that was a perfect day too) we’ll do just that. Read on for a dip that will take your rinds to the next level.
Preheat your oven to 450°F. Rub your potato with a teaspoon or two of olive or vegetable oil, wrap it in foil, and bake for 30-45 minutes, until tender. Set aside.
In a medium-sized pan, cook your bacon over medium-high heat, stirring often, until crispy. Place the bacon on a plate lined with paper towels to drain. Reserve 2 tablespoons of bacon fat and toss the rest.
In a medium-sized bowl, mash your cooked and peeled potato, then combine your sour cream, cream cheese, cheddar cheese, milk, minced onion, minced garlic, garlic powder, paprika, red pepper flakes, salt, and pepper. Mix until smooth, and then fold in your cooked bacon. Top with any additional bacon and serve with Rudolph’s Pork Rinds.
This dip can be made a day ahead of time and kept in the refrigerator, covered, until ready to serve.
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Posted on: March 23rd, 2016 | By: Rudolph's Pork Rinds