Kernel Season's Popcorn Seasoning

Buffalo Wing Popcorn

Popcorn and movies have always gone together for me.  Heck, popcorn and anything.  I'll even eat popcorn at a bar. It is snack that I've always enjoyed as the fluffy pillows of popped corn melt in my mouth with salty, buttery bliss.  But sometimes you want to kick that popcorn up a notch.  For years I've used Cajun seasoning like Slap Ya Mama to boost the kernels up to another level.  Recently, Kernel Season's sent me a few samples of their popcorn seasonings, and I had to see what they were all about.

Kernel Season's Popcorn Seasoning comes in a multitude of flavors.  Some of their newest offerings include Bacon Cheddar, Pizza, and Buffalo Wing.  I popped a bag of my best corn and sprinkled on some seasonings, then let my taste buds do the talking.  The bacon cheddar tasted like a baked potato on popcorn.  I enjoyed it, but don't know if I could eat a whole batch like that.  The pizza flavor didn't quite do it for me.  While I do enjoy a tasty pizza, it's not often that I eat popcorn and wish it tasted like a not-so-impressive slice of pie.  The buffalo wing flavor did the trick though.  It had plenty of kick to fire up the taste buds while still letting the popcorn come through.  I found the combination to be quite enticing!  The buffalo wing flavor is definitely my pick for anybody wanting to season up their popcorn, Kernel style!

Kernel Season's Newest Flavors

Smoked Cajun Carolina Pulled Pork - Southern BBQ Sauce Contest

Our second winning recipe in the Southern BBQ Sauce Bar-B-Que Locker Contest came from Lawrence VanZomeren with SOLA Tailgating.

Lawrence VanZomeren receives his Southern Bar-B-Que Locker from Jay Ducote

Here is Lawrence's recipe for Smoked Cajun Carolina Pulled Pork:


Smoked Cajun Carolina Pulled Pork
Prep:
The pork shoulder will start early Friday evening by being placed in brine.  The purpose for the brine is to seal the juices into the pork shoulder while it is on the smoker.  The recipe for the brine is
2 gallons distilled water
1.5 cups of molasses
1 cup of brown sugar
1.5 cups of salt (no iodine) or sea salt
1 cup of southern Bar-b-q seasoning salt
The brine and the pork shoulder will be kept refrigerated overnight for no less than 8 hours. I will use the process of smoking the shoulder to cook the meat. Once done brining I will dry the meat with paper towel and apply the Southern Cajun rub extremely heavy.

Cooking:
Once at the tailgate party I will fire up the smoker and get the wood chips smoking. The best way to cook the shoulder is to do it keep it smoky and cook it for a long time and at a low temperature.  I will use apple wood chips for the flavor.  Smoking the shoulder will last the first ¾ of the time and then it will just cook the last ¼ this all depends on my experiences and how I feel the shoulder is cooking up

After the meat is removed from the smoker it will sit and not be touched for 30min in a pan covered with tin foil.  After the resting period the pork will be pulled and the southern bar-b-q sauce will be added.  The flavors of the brown sugar in the brine and the brown sugar sauce will come together very nicely.  

The Cajun Carolina Pork Shoulder rests before getting pulled apart and mixed with sauce

Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

Mongolian Chicken Thighs - Southern BBQ Sauce Contest

The first winner of the Southern BBQ Sauce Bar-B-Que Locker contest is Alan Manda and his Southern Mongolian Chicken Thighs.  Alan took home the prize for the chicken category and grilled up his recipe prior to the LSU vs. Alabama football game.

Jay Ducote hands the Southern Bar-B-Que Locker over to Alan Manda

Alan submitted the following recipe for the contest:

12 Boneless Chicken Thighs
Southern Cajun Seasoning
Hoisin Sauce
2 Bundles of Green Onions
Southern Smokehouse Brown Sugar Grill-N-Que Sauce
Southern Cajun Basting Spray
4 cloves of Garlic (minced)

-Marinate Chicken Thighs overnight in 1 cup of Hoisin Sauce and 1 cup of Southern Smokehouse Brown Sugar Grill-N-Que Sauce, garlic, and 1/2 bundle of chopped green onions.  Add more in equal parts if needed to cover chicken.

- Remove chicken and lightly sprinkle with Southern Cajun Seasoning to desired spice level

- Grill chicken, while spraying with Southern Cajun Basting Spray as needed.

- Chop up the remaining green onions.  After chicken is done and put onto a serving dish, top with the green onions.  In a bowl on the side, have 2 cups Southern Grill-N-Que Sauce, 3/4 cup of hoisin sauce, 1 teaspoon of Southern Cajun Seasoning, available is anyone wants to add extra sauce.

-Makes a perfect tailgating food that people can grab for a quick bite, or put on a bun to enjoy.  Southern BBQ with an Asian twist.

Chicken on the grill gets a light dusting with Southern's Cajun Seasoning

Mongolian Chicken Thighs with the Southern Bar-B-Que Locker ingredients

Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

ON CAMPUS: Tailgating for LSU vs. McNeese

For LSU vs McNeese State on October 16th I found the S.H.A.R.T. (Smashed Hicks and Rowdy Tricks) Tailgating krewe on Tower Drive where they fried up some turkeys.  Then I made my way to the corner of Tower and South Stadium where KOTD (Kreme of Them Dudes) was cooking up a Rainbow Stew.  Enjoy!

Make sure to check us out again for the Alabama game on November 6th!  If you want to be featured, make sure to enter the Southern BBQ Sauce Bar-B-Que Locker Contest right here on Bite and Booze!

Schedule:

LSU vs. West Virginia

LSU vs. Tennessee

LSU vs. McNeese State

LSU vs. Alabama

LSU vs. ULM

LSU vs. Ole Miss

Nigeria - The 2010 FIFA World Cup Bites and Boozes

Nigeria

Nigeria goes into its final group stage match with a mathematical chance of advancing in the World Cup despite having 0 points.  If Argentina defeats Greece and Nigeria can pull out a decent win against South Korea, the Super Eagles could be moving on to the round of 16.  Yes, it is a tall task and they do have to score some goals to win the tiebreaker, but they could possibly do it.  In celebration of their attempt, we will now take a look at the bites and boozes of Nigeria!

Suya  is meat kabob that is coated in ground peanuts and other delicious seasonings and local spices.  The meat on a stick, which we can always use more of, is usually cooked on a grill or pit like in American barbeque or over open flames on their skewers.  Suya can be found all over Nigeria in restaurants, homes, and from street vendors.  Most suya is made from beef, though occasionally chicken or veal is used.  This may actually be something that I try to make for myself, so let me know if you want to enjoy some Nigerian cooking one day!

Ogogoro, also known as emu and several other names, is the Nigerian version of palm wine that is very popular in Western Africa.  Ogogoro is typically brewed locally when in Nigeria it is known as the country's home brew.  The beverage is brewed from the sap and juices of the Raffia palm tree.  Incisions are made in the trunk of the tree and a day or two later the sap is collected.  The sap is the boiled with the steam being collected, then the steam is allowed to condense and be used for fermentation.  The process produces high levels of ethanol which certainly works at getting the locals drunk... sometimes too drunk.  How can I say too drunk?  Well, with an alcohol content ranging from 30-60%, depending on the home brew, it is said that hundred die every year from alcohol poisoning and over-consumption of amateur-brewed ogogoro.  Oops!

For more on Nigerian beer, visit the BR Beer Scene!

Thanks and Credits:
http://en.wikipedia.org/wiki/Nigerian_cuisine
http://www.wikihow.com/Make-Suya-Spice
http://www.nairaland.com/nigeria/topic-372190.256.html

Slap Ya Mama Cajun Seasoning Giveaway #2

Welcome to the Bite and Booze Slap Ya Mama Cajun Seasoning Giveaway: Round 2!

The fine folks at Slap Ya Mama Cajun Seasoning have graciously donated some fine products to be given away through Bite and Booze.  Slap Ya Mama is a Certified Cajun company in Ville Platte, Louisiana which produces an array of seasoning options including their original Cajun seasoning, a white pepper blend, hot sauce, fish fry, seafood boil, and their new etouffee sauce.  What sets Slap Ya Mama apart from other Cajun seasonings is that their mixture contains more red pepper and other spices that make great tasting Cajun dishes without filling the product with such high levels of sodium that leave you with over-salted food.  Slap Ya Mama is "recommended for all dishes, from popcorn to seafood, breakfast to late night snacks, gourmet foods to French fries."

Our two grand prizes are SYM Gift Mugs that come stuffed with a 8 oz can of regular seasoning, a Slap Ya Mama koozie, and a Cajun roux spoon!  Two other winners will receive a 16 oz can of Slap Ya Mama original blend seasoning and a purple and gold SYM koozie.

2 Grand Prizes:

 Slap Ya Mama Travel Mug with 1 can of SYM Original Cajun Seasoning, 

a SYM Koozie, and a Cajun roux spoon (not shown)

Two Other Prizes: 

A 16 oz can of Slap Ya Mama Original Cajun Seasoning, 

and a purple and gold SYM Koozie (not shown)

To enter the giveaway contest, please fill out THIS SIMPLE FORM.  Before you will be eligible to win, you will also need to be following Bite and Booze on Twitter OR be a fan of Bite and Booze on Facebook (doing both will double your chances of winning).  You can also increase your chances of winning by "retweeting" or "sharing" this contest on Twitter, Facebook, or any other social media platform that you may use (use the share button below to make it even easier).

The contest will end at midnight central time the night of Sunday, May 16, 2009!  I'll be in touch with the winners shortly after that.  Thanks for entering, and have fun making all your food so good that it makes you want to "slap ya mama!"

Slap Ya Mama Giveaway

Bite and Booze is proud to team up with Slap Ya Mama Cajun Seasoning for the holidays and present you, the loyal Bite and Booze readers, with a chance to win great Slap Ya Mama gift bags!  Slap Ya Mama is a Cajun seasoning company from Ville Platte, La. which produces an array of seasoning options including their original Cajun seasoning, a white pepper blend, hot sauce, fish fry, and seafood boil.  What sets Slap Ya Mama apart from other similar Cajun seasonings is that their mixture contains more red pepper and other spices that make great tasting Cajun dishes without filling the product with such high levels of sodium that leave you with over-salted food.  Slap Ya Mama is "recommended for all dishes, from popcorn to seafood, breakfast to late night snacks, gourmet foods to French fries." 

The Slap Ya Mama Gift Bag

Five (5) Slap Ya Mama Gift Bags ($18.00 value each through their website) will be given away to five random contest entrants.  The gift bag includes:

•12oz. Box of “Slap Ya Mama” Fish Fry

•5floz Bottle of “Slap Ya Mama” Pepper Sauce
•8oz Canister of Original Blend
•8oz Canister of White Pepper Blend
•8oz Canister of Hot Blend

To enter the giveaway contest, please leave a comment about your thoughts on Cajun foods in the space provided for this post.  Feel free to be humorous, comment about your best Cajun meal ever, share your favorite Cajun/Creole restaurant from wherever you are from, or tell everyone how much you love Slap Ya Mama.  Make sure that you leave a way for me to get in touch with you: email, twitter name, facebook profile, google account, etc.  I will contact the winners to get a physical mailing address so Slap Ya Mama can ship your gift bag.  Only U.S. residents are eligible (due to shipping costs) and shipments cannot go to a P.O. box.  Other than that, everyone is welcome!  The contest will end at midnight central time the night of Wednesday, December 16, 2009 to make sure there is time to get your gift bags shipped to you by Christmas!

Please share this contest on your preferred social media outlet and join Bite and Booze on facebook and twitter




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