Bourbon Bacon Popcorn


 
Clint

Clint

TVWBB Olympian
My cousin's a bartender, we stopped by after his shift tonight for a few drinks and they had this bourbon/bacon popcorn.........along with some margaritas / etc / beers / wings.

It was pretty good! Their wings were deep fried but we got them served naked so just added a little ranch (garlic ranch?) with buffalo sauce - the wings were surprisingly good for deep fried.

I'm not posting this in the recipe section because I haven't tried this recipe, it's just something that someone who works there makes I guess.

25587951_10210981187307558_3909889182477518558_o.jpg


this is just a recipe I found online: http://www.bakeyourday.net/maple-bacon-bourbon-popcorn/
 
Read the linked recipe and couldn't help wondering... Bake the popcorn in a 250F oven for 35-40... I've got a smoker that will easily do 250F... I just did a couple varieties of smoked almonds and pecans. They came out fantastic. How about smoked popcorn? Anybody every try that?
 
JayHeyl said:
Read the linked recipe and couldn't help wondering... Bake the popcorn in a 250F oven for 35-40... I've got a smoker that will easily do 250F... I just did a couple varieties of smoked almonds and pecans. They came out fantastic. How about smoked popcorn? Anybody every try that?
Click to expand...

I wouldn't throw much smoke at it..... but why not :) In these cold temps someone could cold smoke some potato chips for a few minutes.....(yes, I considered that).
 
JayHeyl said:
Read the linked recipe and couldn't help wondering... Bake the popcorn in a 250F oven for 35-40... I've got a smoker that will easily do 250F... I just did a couple varieties of smoked almonds and pecans. They came out fantastic. How about smoked popcorn? Anybody every try that?
Click to expand...

My wife makes Caramel Corn a couple times a year. The baking time it used to dry and harden the wet ingredients. I would think cold smoking wet popcorn for a short time (about 10 minutes) might do the trick.
 
I don't know Clint. I love popcorn and I love bacon but my taste buds aren't firing over the combination. Looks interesting however and I'd certainly give it a try.
 
watch a few recipes! I didn't check that one closely, just did a quick read.

If it turns out let me know! I've tried many times to recreate kettle corn but haven't been very successful yet....but I've eaten almost all of the batches :)

...sweet, savory, salty - it hits many good notes.
 
timothy said:
I did a thread on smoking popcorn awhile back>https://tvwbb.com/showthread.php?3780-How-to-make-smoked-popcorn
Bob's way worked, but I only tried it once with a small foil wrapped pouch of hickory pellets.
I have one of those smoke mazes now and need to try this again, outdoor temps are going to drop in the next few days.
Click to expand...
I can't see where smoking the unpopped kernels would do much. The hull is hard enough to withstand the pressure before the kernel pops so it wouldn't seem like any smoke would make it inside. You'd just be depositing smoke on the outside of the kernel. Smoking the popped corn, particularly if it was tossed with bourbon and maple syrup, would be a lot different. It would have to be REALLY good to make it worth firing up the smoker because I can't see how you'd be able to do very much at one time.

Smoked rice (mentioned in the linked thread) might be interesting. A lot of the smoke would probably come off during cooking but should be reabsorbed as the rice cooks. Did a quick search. Smoked rice is actually a thing. Commercially available even. Smoked basmati. I can't imagine using it in a curry as did the author of the article I found, but she seemed to like it. One more item to add to the experimental smoke list. Maybe the next time I do cheese I'll pop a pan of rice on the bottom grate. If it's terrible, no big loss.
 
Looks really good. I may have to try that. Purely in the name of science, of course. ;)
 
You must log in or register to reply here.

 

Back
Top