Monday, March 24, 2014

Southern Rib Rub BBQ Popcorn

 Just When I Thought I Was Over You

 Since my last post "You Had Me At Savory" I've been struggling with addiction. I thought I had it kicked.  Although I had never quit completely, I had cut down to three bowls a week.  Ok. Sometimes four bowls. But at least it wasn't every day. I no longer had to come up with creative was to satisfy my craving. I didn't have to worry about running out of supplies. I could go days without experiencing the craving.  Not anymore. It's 9:30PM and I need a fix.  So, I'm about to pop. I'll start shaking in about ten minutes.

Other Popcorn Lovers

In the last week, I've watched +Maggie Unzueta makin 'Shakin Bacon Popcorn in +Larry Fournillier 's hangout.  I've also read "Whole New Mom - Adrienne's' recipe for Doritos Popcorn.  Both look great, and I'm definitely going to try them.  For now though, I'm enjoying an old friend.

This Is What's Poppin'

I'm a Georgian, and I love southern food.  Especially BBQ.  I make my own rub. I prefer the grill, but even my oven ribs cook for 12 hours.  So naturally, I'm going to love BBQ Popcorn.  I use my own rib rub recipe.  I don't know why I call it Rib Rub.  I use it on everything, including eggs.  To make the popcorn, you're going to need some Rib Rub yourself. I think mine is pretty good.  Here's two of my favorites:

BBQ Rub Recipe Ingredients:

  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 3/4 tablespoon garlic powder
  • 3/4 tablespoon onion powder
  • 1 teaspoon cayenne
  • 1/3 cup paprika
  • 3 tablespoons dry mustard
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ground basil
  • 2 tablespoons red pepper
  • 1 tablespoon black pepper
Your going to need some butter, an over sized lidded container, the popcorn, and the mix.  So make sure you have those before you get started. 

Popping The Popcorn

I don't care what popcorn popper you use. Even if it's microwave. You can even use air pop. I personally use an Echol's Stove Top Popper from the 80's. I'm pretty sure you can't find one like that.  I do have a few tips though.

  • The first tip is, don't cook the popcorn on high.  The whole reason popcorn pops, is because there is a drop of water in every kernel. As it heats, the water turns to steam. If it heats too fast, the popcorn doesn't have time to expand. 
  • The second is, don't dump all the kernels in at one time. Start the pan with only three kernels. When those three pop, dump in the other kernels. The reason for this is the same as above, but in reverse.  If the water doesn't heat up fast enough, it doesn't explode as violently. Plus, some of the kernels aren't airtight enough, and they..well, for lack of a better term.. lose their steam.  That leaves more unpopped kernels. Especially in the cheaper brands. For my popcorn stores, that meant less profit. So yes, I tested this once a month for 5 years. I'm like that. 
  • If you use microwave, don't think you can throw the mix an butter into the bag and it come out ok. It won't. Trust me. But if you want to try it, go ahead. Then follow instructions and I'll bet you'll agree. 
  • Use real butter. Margarine has too much water in it. When you toss it on the corn, you'll have wet corn instead of buttery corn. There's a difference.  The only thing you 'might' do is add a little canola oil to the butter to make it spread further. But.. don't use margarine. Period. 

Putting It All Together

  • While the popcorn is popping, melt some butter.  I use between 1/4 a stick and a half. It depends on how much popcorn I have. If you add canola oil, add it after the butter is melted. And mix it up before you pour it on the popcorn.
  • As soon as the popcorn is finished, dump it into the container. 
  • In one hand, pour the butter onto the corn while shaking the container. Do not dump it in all at one time, but don't take too long either. I take about 15 seconds on mine.
  • Put the lid on the container and shake it for about 30 seconds. Turn it upside down. Toss it side to side. You want that butter to get on as much of the corn as you can. 
  • Open the container. Now shake the mix into the container the same way you did the butter.  A little bit at a time as you shake. Since I make a bunch of mix, I normally just scoop the run out of a larger container using a one cup measure. Sometimes I use a coffee cup. The mix can't tell the difference, and the corn don't care.  Just sprinkle enough until you like the flavor. 
  • Close the lid and shake it for about a minute
  • Enjoy

 A Final Note

Don't get hung up on using my rub recipe. If you have a favorite, then use that. Just follow the process above.  My only goal is to help you enjoy food. The best way for that to happen is for it to taste good in the way that YOU like it. I'm OK with that.

About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. This site gets it's name from road trips when I was in my 20's. By the time we would head home all we could afford was a loaf of bread and some potato chips.

No comments:

Post a Comment