If there’s one thing we know, it’s rinds. And we’re no amateurs when it comes to cooking with ’em either.
Here are our six food hacks for making the most of your rind time in the kitchen. Whether you’re making Sticky Cajun BBQ Pork Ribs with Buttered Pork Rinds or Smoked Meatloaf, stick with us and you’ll be a pork rind pro like us in no time.
Food Hack #1: The Foil Fan
Make your bacon crispy without the clean up that a fry pan creates. Start by folding a sheet of aluminum foil accordion-style. Unfold the foil so the creases are still visible and then place on a baking sheet. Put the bacon on the foil rack and then cook in the oven at 400 degrees Fahrenheit until done.
Try it: Bacon and Greens Salsa
Food Hack #2: The No-Work Bloody Mary
On game day, we all go through a couple bottles of beer, so if you need a little hair from the dog that bit you the morning after, reach for the leftover pickle juice and mix it right in. Your Bloody Mary has never been easier to make.
Food Hack #3: The Potato Extender
When the craving for Chapaleles hits, you need potatoes that are as fresh as the day you bought them. To keep them from sprouting, toss an apple or two in the bag.
Food Hack #4: The Spicy Food Cheat
If you’re a fan of spicy food … but your lips aren’t, use lip balm before you dig into another spicy plate of wings.
Food Hack #5: The Steak Test
Check to see how done your steak with a simple test that eliminates the need to slice into it. Lifehacker explains this revolutionary hack.
Food Hack #6: The Perfect BLT
Bacon is fatty, so it needs to be cooked slowly and at a low temperature. Render out most of the fat and leave your bacon crispy and golden brown by weaving the strips of meat in a basket pattern. Turn the oven at 400°F and cook for 17-20 minutes depending on the thickness of the bacon. The square pattern makes for a perfect layer of bacon to be added on your BLT.
Thanks to Snapguide for this incredible recipe! Our BLT’s will never be the same … and neither will yours if you do this right!
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Posted on: September 22nd, 2016 | By: Rudolph's Pork Rinds