Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom of the pan. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, add the rest of the corn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.
Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the BBQ Seasoning, and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.
Mix all the ingredients together in a small bowl. Can be saved in an airtight container for up to 6 months.
Recipe courtesy of The Neelys