Quote:
Originally Posted by ptlyon
Grandpa used to make popcorn in a cast iron skillet on the stove popped with bacon grease that they saved in a jar on the stove. Burnt. But he burned everything. Man that shit was good.
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yeah, the first time I tried it that's pretty much what happened.
But the other day I read a recipe that said if you clarified the bacon grease (removed the solids) it would behave more like clarified butter or cooking oil so as not to burn so easily, so I'm giving that a try tonight.
I also have a few slices of bacon I kind of overcooked (extra crispy) so I'm going to whack those down to a powder in the mini-food processor and sprinkle that over the popcorn when it's done popping.