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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-24-2013, 07:13 PM | #1 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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PopCorn
OK, I'm a big fan of Popcorn...buttery, salty, cheesy, caramel...love them all....
I also like to season my Popcorn with various BBQ rubs as well... How do you like your Popcorn? Got any killer recipes to share??? |
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07-24-2013, 07:21 PM | #2 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Tried some Yardbird the other night. Not bad, but I didn't like the sweet. I am old school. I like real butter and salt, that's all. Now I gotta make some, it's like a Jedi Mind Trick! Fark!
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07-24-2013, 07:22 PM | #3 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Tish taught me cinnamon and sugar.
I also like lemon and honey/golden syrup I did a thread on this beloved subject too, cuzzin N8, but long ago. HTH http://www.bbq-brethren.com/forum/sh...hlight=popcorn
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07-24-2013, 07:30 PM | #4 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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That's a good thread, thanx!!!
By the way I pop my corn in olive oil with a few pats of butter melted in it... Quote:
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07-24-2013, 07:35 PM | #6 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Thanks N8!!!
Because my new popcorn popper (recommended by Chicagokp and is American simple brilliance!!!) instructs NOT to use OO...and I LOVE OO. Next batch, I'm using EVOO!
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07-24-2013, 07:36 PM | #7 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I thought this was going to be about Mr.Sutton!!
Anyway, I like just straight up salt and butter.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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07-24-2013, 07:36 PM | #8 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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What's your heat source? It used to be a gas burner here.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-24-2013, 07:39 PM | #9 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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If you havent tried it, put popcorn in a bowl with space.
Trickle golden syrup over the popcorn, squeeze a lemon or lime and toss, repeat.Pinch of salt. Totally great!
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07-24-2013, 07:43 PM | #10 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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I use the electric stovetop and a big ol' pot and vented lid...
two tablespoons olive oil one tablespoon melted butter 1/2 cup popcorn heat the oil on high with a few kernels till they pop cut the heat down just a bit and add the 1/2 cup shake till popping stops... |
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07-24-2013, 07:44 PM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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My popcorn popper is a sauce pan, I use evoo, and leave the top ajar so that the popped kernels don't steam. The steam make them tough and hard. Heat the oil with 3 kernels in the oil. When the three kernels pop, add the rest of the corn, and let her rip. Salt, and butter ( melted and cooled ) when the popping is done! My favorite way to piss off my dentist!
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07-24-2013, 07:48 PM | #12 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Here's how me and the kids like it:
1. Squeeze lime juice on it, with some hot sauce. 2. Same as number one, but we drip some pickle juice on it. Instead of hot sauce, we use chili powder. 3. Lawry's seasoned salt and butter. We have a thing for sour and salty and spicy. The juices will make the popcorn a bit soggy, but still good as there will still be plenty of crunchy corns in there. I once tried some drizzled with a balsamic vinegar reduction. Just vinegar and sugar reduced in a pan till it's like syrup. Good stuff too! Most times, we eat it as is with a pickle on the side.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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07-24-2013, 07:50 PM | #13 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Good thread! I love popcorn.I have never made it from scratch. I love movie theater buttered popcorn. I have to believe that popcorn popped in bacon grease is awesome, even if it can kill me.
I'm not much into sweet popcorn. Small amounts are okay. I need to follow this thread. Thanks N8. CD |
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07-24-2013, 08:04 PM | #14 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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