Not many things scream “summer” like a barbecue in the backyard. Add an extra dose of fun and relaxation to your weekend afternoon feast with some delicious infused barbecue staples. Be sure to keep these items out of reach of children, or better yet, serve them at adults-only parties!
Cherry Limeade
2-liter bottle Sprite or Fresca
1 cup fresh squeezed lime juice
1 cup sugar
One 10-oz jar maraschino cherries, with juice
½ oz cannabis tincture (about 1T)
Combine all ingredients in a pitcher and mix thoroughly. Refrigerate 30 minutes before serving and garnish with lime slices!
BBQ Sauce
2 tablespoons butter
1 small yellow onion, chopped
3 cloves garlic, minced
2 cups ketchup
1/3 cup molasses
1/3 cup dark brown sugar
1/3 cup apple cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2-4 tablespoons cannabutter
Melt butter in saucepan over medium heat and add onions, cook until soft. Add garlic, cook until just browned. Add ketchup, molasses, brown sugar, vinegar and spices, and bring to a boil. Reduce heat and allow sauce to simmer for 30 minutes. Add cannabutter and incorporate. Using an immersion blender or food processor, blend sauce until smooth. Use as a dressing on grilled proteins after they are cooked — exposure to heats over 300°F will deteriorate the cannabis in your sauce!
Macaroni Salad
4 cups elbow macaroni
3 whole roasted red peppers, chopped
1/2 cup black olives, chopped
6 whole pickle slices, diced
3 whole green onions, sliced
1/2 cup mayonnaise
2-4 tablespoons cannabutter
1 tablespoon red wine vinegar
3 teaspoons sugar
1/4 teaspoon salt
Black pepper
¼ cup milk
¼ cup pickle juice
Cook macaroni, drain and cool. Melt cannabutter, whisk together with mayonnaise. Add vinegar, salt, sugar, pepper, milk and pickle juice, and combine. Combine dressing, vegetables and macaroni in large bowl. Refrigerate two hours, add more milk or pickle juice if the salad thickens up too much for your liking!
Maple Bacon Baked Beans
4 thick strips applewood smoked bacon, diced
1 tablespoon canola oil
1 red onion, diced
1 green pepper, diced
Kosher salt and cracked black pepper
5 (14.5 ounce) cans great Northern beans, drained and rinsed
1.5 cups barbecue sauce
1 cup maple syrup
1/2 cup cider vinegar
4 tablespoons whole grain mustard
2-4 tablespoons cannabutter
Cook bacon in canola oil over medium low heat until crispy. Drain almost all of the grease. Add onions and peppers and saute until soft, about 5 minutes. Add beans, barbecue sauce, maple syrup, vinegar and mustard, and combine. Cover and cook on low for 45 minutes. Uncover and add cannabutter. Cook on low uncovered for 15 minutes until thickened.
Peach Cobbler
1 cup all purpose flour
1 cup white sugar
1 cup milk
4 tablespoons cannabutter
2 (16 oz) cans of sliced peaches in light syrup
Preheat oven to 280°F. Melt cannabutter in 9 x 13 pan in preheated oven. Spread peaches in pan with syrup. Combine flour, sugar and milk, and drop batter over peaches. Bake for 45 minutes to one hour, until top is golden brown. Serve warm with vanilla ice cream!
