Ingredients

• 1/2 cup popcorn kernels
• 2 tablespoons vegetable oil
• 1/4 cup hot pepper sauce, such as Franks
• 2 tablespoons unsalted butter, melted
• 2 tablespoons grated Parmesan
• Kosher salt

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Instructions

1. Preheat a grill over high heat. Toss the popcorn kernels with the vegetable oil in a large ovenproof skillet. Cover tightly with nonstick aluminum foil, forming a dome, and place on the grill. Shake the skillet, using oven mitts to shield your hands from the grill and hot handle, until the popping starts and then slows down, about 7 minutes. (The corn will start popping after 4 to 5 minutes.) Open the foil, being careful of steam, and pour into a large bowl. Toss with the pepper sauce, butter, Parmesan and salt to taste. Serve immediately.