What are the chances that I mention how I detest Pringles' flavors over the original Pringles, and the next day Yahoo rates all 29 of them?

 

https://www.yahoo.com/food/we-ate-and-ranked-all-29-pringles-flavors-116389741046.html

To me Grippos Chips are always way to greasy .

What are the chances that I mention how I detest Pringles' flavors over the original Pringles, and the next day Yahoo rates all 29 of them?

 

https://www.yahoo.com/food/we-ate-and-ranked-all-29-pringles-flavors-116389741046.html

 

Those rankings are terrible.

 

Original is far and away the best.

 

Ranch, Sour Cream & Onion, and Jalapeno are all right up top as well.

 

Cheddar is awful.

 

On a somewhat related note, Grippo's surprisingly decided about 1-1/2 years ago that they were going to stop selling their chips to Tom + Chee restaurants because they had no interest in growing their company to meet the demands of Tom + Chee's booming franchising. Count me as one who doesn't understand a company saying, "No thanks. We don't want to get any bigger or more successful."

 

Grippos is a small family owned business. The owners pretty much all still work there, one of them actually drives a truck and delivers to a distributor in Corbin a couple of times a week. I think they struggle keeping production up to the demand and are not really interested in expanding, thus why they farm out most of their production, with the exception of the BBQ chips. I will be surprised if it remains a family owned and operated business for many more years. The recall they experienced a couple of years ago almost did them in.

I don't think you can find them much west of E'town.

 

I hated it when my Wal-Mart quit stocking the boxes. Especially since the price shot up on the bags.

 

There's a few sketchy gas stations in Paducah that carry them. I've also seen them in Henderson pretty regularly. If I see them, I buy a bag.

Not that I'm a big freak for pork rinds, but if I get a hankering for them my go to is Grippo's plain or BBQ. They have the right tenderness and don't taste funky. The Hot n' Spicey is too intense to me.

 

2nd place goes to Husman's.

 

Some other pork rinds are just plain awful, taste nasty, and are too hard to crunch on. Never been a fan of the "Cracklin" variety of pork rind as they're just bound to break off a tooth.

My 18 yr. old daughter re introduced me to BBQ Grippos recently. Thanks, as been said, addicting and not good for diet. Although . . . recent trip to Kroger and I saw they had Grippos BBQ sauce in bottle. I thought I would surprise her & prepare with grilled pork chops. Went to pour over chops, well it does not pour. So I squeezed . . . lets just say I was reminded of the Exxon Valdez, as a globular mass rolled over the meat into the fire below. Then checked the label & compared to bottle of Montgomery Inn ingredients. Lets just say i'm sticking with MI sauce. A waste of $4.69 - went straight into garbage. Daughter appreciated the effort, but was grossed out when I re enacted the spill. Just went with lemon/pepper shake that night.

Kroger sells it. Squeeze some lime on my popcorn and sprinkle the BBQ spice. Nice!!!

 

Just picked up the seasoning last night at Kroger. Now trying to figure what to put it on. Maybe just eat it out of the bottle.

I've thought about picking up some of the Grippo's seasoning before — I would often save the leftovers from the boxes and use it as seasoning for chicken on the grill.

 

Try it with leg quarters slow-cooked.

I don't think you can find them much west of E'town.

 

I hated it when my Wal-Mart quit stocking the boxes. Especially since the price shot up on the bags.

 

How long has it been since you bought Grippos at Wal Mart? They are not suppose to be sold there any longer.

How long has it been since you bought Grippos at Wal Mart? They are not suppose to be sold there any longer.

 

Several years. At least 5.

We bought a box of the BBQ Grill is and I must say they seem better out of the box.

We bought a box of the BBQ Grill is and I must say they seem better out of the box.

 

I haven't had a box in a while, but what I do remember from them is the amount of seasoning left at the bottom after finishing. Basically ensuring that you don't experience a "dry" batch