Charleston, South Carolina: Scattered clouds, light rain, 62.6 °F
Barbecue Popcorn
Ingredients
- 2 3-oz. bags of microwave popcorn
- 12 Tbs. unsalted butter
- 5 Tbs. Sticky Fingers Dry Rub
- 2 Tbs. Sticky Fingers Hot Sauce
- 3 cups of honey roasted peanuts
Directions
(Adapted from Al Roker’s Big Bad Book of Barbecue; Roker is one of the guys’ favorite famous customers; he’s been downtown many times and has given Chad an autographed copy of his book.)
Follow the package directions for making the popcorn. Melt the butter in a saucepan set over low heat. Add the rub and hot sauce and cook, stirring for about five minutes until the rub is dissolved and well-blended into the butter. Put the warm popcorn in a large bowl. Pour the seasoned butter on top and toss to coat. Pour peanuts on top, they will settle to the bottom as your guests dig in.
