A few years ago, my BFF Sarah joked around about bringing “meat corn” to my Fourth of July party. Our menu planning went a little like this:
Sarah: “This might be a good time to try out the recipe from ORVILLE REDDENBACHER’S POPCORN COOKBOOK for ‘Meat Corn,’ a delightful blend of popcorn sprinkled with Brown Gravy Mix and pieces of Beef Jerky. BLARGH!”
Me: “OMG. Please tell me that’s NOT real. Because if it is, I’m TOTALLY MAKING IT ON SATURDAY! Trashy foods, FTW.”
Sarah: “It is TOTALLY real. I think there is a picture in the book. ‘Perfect for Armchair Quarterbacks’”
Me, barely able to contain my mounting excitement: “BRING THAT BOOK WITH YOU ON SATURDAY!”
And, so, being the AWESOME friend she is...Sarah showed up with the ingredients (and I’m using that term loosely) to make TWO batches of the now infamous MEAT CORN.
With all the fabulous homemade food we had that day, the meat corn was actually the most popular.
Meat corn: who knew what was so absolutely wrong--in more ways than one--could be kind of right.
For hot meat-on-meat action:
MEAT CORN (aka Mighty Meaty Mix) *
“An armchair must while watching any sporting event.”
from Orville Redenbacher’s Poporn Cookbook, circa 1992
* Disclaimer: I am in no way advocating that you make this recipe as instructed by Mr. Redenbacher. I am merely the messenger.
makes 3 quarts
1 bag popped Orville Redenbacher’s Gourmet Natural Microwave Popping Corn
1 (.82 oz) package brown gravy mix
2 tablespoons Orville Redenbacher’s Buttery-flavor Popcorn Oil1 (1.2 oz) package beef jerky, snipped in pieces
- Place popcorn in a brown paper bag, sprinkle with gravy mix (Mmmm...powdered graaaaaavy) and shake; pour oil over and shake again. Place in a large bowl and stir in beef jerky pieces.
- Variation: You can substitute salami or pepperoni for the beef jerky. (But why would you? I mean REALLY.)
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