Tuesday, June 26, 2018

#CookoutWeek 2018: Al Roker's Big Bad Book of Barbecue - BBQ Popcorn (Sponsored Post)

This post is sponsored by Chef Shamy

So you're having a cookout, you've served your guests their Strawberry-Rose Agua Frescas, you've fired up the grill to cook some steaks or hot dogs or burgers or whatever...but your guests came hungry, so you'd better have some snacks set out to tide everyone over while you show off your mad grilling skills.

That's where this BBQ popcorn (made with Chef Shamy butter) comes in.

I will tell you that never before in my life have I eaten a spoonful of butter, but I can no longer say that.  Even if I hadn't received 2 tubs of this butter from Chef Shamy to use during #CookoutWeek, I would still be telling you about that time I ate a spoonful of butter.

It was AMAZING on this popcorn.

A little about Chef Shamy: 
  • Their butters are 100% butter with no weird added stuff, which means there are also no added oils
  • These butters are clean label
  • They're good for up to 2 years frozen, 1 year unopened in the fridge, and up to 6 months after being opened and refrigerated.  (Just make sure your utensils are clean!)

This butter really made my popcorn...POP. (Sorry...) I used specific brand ingredients for this recipe, and I recommend getting the specific brands I used.  (The only brand sponsoring this post is Chef Shamy; I just think the other ingredients made this stuff amazing!)

BBQ Popcorn
Makes about 8 servings, or 10 cups


1/2 cup popcorn kernels (or 1 3-oz. bag of microwave popcorn)
2 1/2 Tbsp. Penzy's 33rd and Galena seasoning (or other BBQ rub seasoning.  But use this one.)
1 Tbsp. Lousiana-style hot sauce
2 cups honey roasted peanuts

If you're using microwave popcorn, pop according to package directions.  If you're using an air popper, pop according to manufacturer's directions.  If you're popping your popcorn on the stove, you can figure that out your own self, because that scares the crap out of me.

Melt the butter in a saucepan over low heat.  Add the BBQ seasoning and hot sauce and cook, stirring, for about 5 minutes until the seasoning has melted into the butter.  (This is very important.  Otherwise, you get weird, chunky coating.  Trust.)

Put the warm popcorn in a large bowl, pour the seasoned butter on top, and toss to coat.  Add the peanuts, but don't stir them in too much, or they'll sink to the bottom.

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