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Football returned this past weekend which means tailgating season has started. I turned to Carey Bringle of Peg Leg Porker in Nashville to share 10 Tips for Tailgating and he shares the recipe for his Pork Rind BBQ Nachos - which I have made for this post.
|Carey Bringle's Pork Rind BBQ Nachos are a crowd pleaser and a natural for tailgating |
because you can make everything ahead of time.
Tailgate Like a Pitmaster with Peg Leg Porker - Carey Bringle
- Make your list and check it twice: from food to equipment, make a list of everything you need.
- Bring the essentials: coals, tongs, grill gloves, and a chimney starter.
- Invest in your own comfort: quality folding chairs and large coolers are key! I’m a big fan of everything Yeti makes.
- Go big or go home: build your menu around a large hunk of meat, such as a pork shoulder or brisket. Smoke it at home and then gently reheat it when you get to your tailgate party.
- Don’t forget the finger foods: I like to make something for everyone to snack on while the larger piece of meat is cooking or reheating. Some favorites are chicken wings, jalapeño poppers, sliders, kebabs and nachos (check out our epic recipe below!)
- Early bird gets the worm: Get to your location early so you can find a good spot, set up and get your playlist going. Drop a pin and let the team find you!
- Stay hydrated: I pack my cooler with a lot of beer and water, along with some Bloody Mary mix and vodka for anyone interested in a cocktail.
- Make your clean-up simple: pack up your barbecue ingredients in large, disposable foil pans for easy transport. I also make sure to have lots of paper napkins and plates to go around since tailgating is all about sharing!
- Fire safety is important: leave ample time for all fires to go out and cool before you start packing up.
- Do it again: Make plans for your next tailgate before everyone leaves!
Peg Leg Porker’s Pork Rind BBQ Nachos
- On a large platter, spread the pork rinds in an even layer.
- Drizzle with the warm queso and then top with the pulled pork.
- Drizzle with BBQ sauce and then garnish with the pickled jalapeños.
- If desired, sprinkle with PLP rub and garnish with diced tomatoes and dollops of sour cream.
- Serve right away.
|Another idea for tailgating with Carey's recipe is to set up a toppings bar and let your guests build their own Pork Rind BBQ Nachos. For this batch, we added nacho cheese, BBQ pork, chili, slaw, pickled jalapeno, BBQ rub, tomatoes, and green onion.|
|Since I was cooking Carey's recipe and I didn't really have to cook anything, I figured I would at least make my own pickled jalapenos for the topping.|