I rarely fire up the charcoal grill solely for the purpose of cooking one item, but usually try to make full use of the hot coals by roasting an ear or two of corn, a few peppers or some other vegetable to be used for a future meal. I had my heart set on popcorn, and all it would take was a little pile of charcoal and my camping popcorn popper to accomplish. Besides, with that method it could be done without oil.
Disclosure: I did use just a little oil to ensure the seasonings would adhere.
Wouldn’t you know it!? The Carolina wrens were building a nest inside the barbecue. They did that last year too, and when I moved the nest the parent birds readily accepted the new location a few feet away. Obviously it is more than just the squirrels and feral cats that have no compunctions about appropriating my spaces for their own purposes.
The corn popped beautifully as planned.
To season the popcorn I used equal portions of Moringa leaf powder, powdered kale, cumin powder, turmeric powder, black pepper, mango powder (amchur) and black salt.
I love the flavor combination of cumin, amchur (green mango powder) and black salt.
A couple shakes of popcorn and spices in a paper bag distributed the seasonings perfectly.