Canna-BBQ Recipes for the Ultimate Summer Cookouts
Summer is right around the corner and warm spring days will soon be leading into long summer nights, when cooking cuisine outside becomes a staple in countless households across the country. Even if you haven’t busted out your barbeque yet, the time is quickly coming.
There’s nothing much better than a good ol’ summer barbeque…unless, of course, you’re cooking with cannabis. The following recipes are all summer staples with their own special twist.
Cannabis-Infused BBQ Sauce
Whether you’re barbequing burgers, brats, chicken, or veggie burgers starting out with a good cannabis-infused sauce is vital.
- 1/3-ounce cannabis, coarsely ground
- 2 cups ketchup
- 1 cup water
- ½ cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons granulated sugar
- ½ tablespoon fresh ground black pepper
- ½ tablespoon onion powder
- ½ tablespoon ground mustard
- 1 tablespoon lemon juice
- 1-2 tablespoons Worcestershire sauce
Combine all ingredients in a medium saucepan. Bring mixture to just a boil and reduce heat to a low simmer. Let simmer for 1 hour, stirring frequently. Remove from heat and allow to cool. You can use immediately or store in the refrigerator or freezer in an airtight container.
A delish alcohol-free alternative to the Moscow Mule, the Marijuana Mule is perfect to kick off your next cannabis cookout.
- 3-5 ounces cannabis syrup
- 2 tablespoons fresh lime juice
- Ginger Beer
Squeeze fresh lime into a Collins glass or Moscow Mule mug and drop in the spent peel. Add 3-5 ounces cannabis syrup and 3-5 ice cubes and then fill the cup with cold ginger beer. Stir and enjoy.
“Devil’s Weed” Deviled Eggs
Deviled eggs are an easy and classic barbeque app, especially if you’re entertaining a larger crowd.
- 12 large eggs, hardboiled and peeled
- 6 tablespoons mayonnaise
- 4 tablespoons cannabis oil
- 3 teaspoons onion powder or finely chopped red onion
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
- Cayenne pepper
Carefully cut eggs in half and place yolks in large bowl. Add remaining ingredients to yolk and mix well. Spoon this mixture into halved eggs and garnish with cayenne pepper.
Strawberry Spinach Salad with Avocado Cannabis Vinaigrette
A gorgeous light, summer salad topped with a ganja avocado dressing.
Avocado Cannabis Vinaigrette
- ¼ cup cannabis-infused coconut or olive oil
- ¼ cup cannabis-infused olive oil
- ¼ cup white wine vinegar
- 1 avocado
- 6 cloves garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh rosemary
- 1 teaspoon dry mustard
- ½ teaspoon fresh ground lemon pepper
Heat up cannabis-infused coconut oil until just liquified. Add this and all other ingredients in a food processor or blender and blend until smooth. Put in a container with a tight-fitting lid and refrigerate for 24 hours for best flavor.
For the salad, toss 2 cups fresh spinach with 1 cup sliced strawberries, 1 thinly sliced avocado, and ¼ cup goat cheese. Drizzle individual salads with the avocado-cannabis vinaigrette.
Creamy Cannabis Dill Potato Salad
No summer barbeque is complete without a good potato salad. The following recipe is simple and sure to be gobbled up by your guests.
- 3 pounds red potatoes, cut into 1-inch pieces
- 2 celery stalks, chopped into ¼ inch slices
- 1 cup cannabis-infused mayonnaise
- 1 medium red onion, finely chopped
- ¼ cup fresh dill, finely chopped
- ½ lemon, juiced
- 1-2 tablespoons vinegar
- 1 tablespoon Dijon or grainy brown mustard
- Salt & pepper to taste
Place potatoes in a large pot with enough water to cover them 1-2 inches. Bring to a boil until tender, about 25-30 minutes. Drain in a colander and return to pot. Allow to sit until room temperature.
In a large bowl, combine all ingredients expect potatoes and mix well. When all ingredients are incorporated, slowly add potatoes, stirring as you go. Serve immediately or cover and refrigerate for 2-3 hours before serving.
Burgers and summertime go hand in hand. These BBQ cannabis burgers are melt in your mouth amazing.
- 1 large egg, slightly beaten
- 1/3 cup quick cooking oats
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon salt
- 1-1 ½ pounds ground beef
In a large bowl, combine all ingredients and ½ cup cannabis-infused BBQ sauce. Mix well and shape into six patties.
Grill, covered, over medium heat for 6-8 minutes depending on desired preparation. During the last 4-5 minutes of cooking, baste with remaining cannabis-infused BBQ sauce. Serve on buns with your choice of toppings, and remaining cannabis BBQ sauce.
Pot Peach Cobbler
Peach cobbler is another summer classic. Be sure to serve this cannabis version of the classic cobbler at your next summer shindig.
- ½ cup melted cannabutter
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup room temperature milk
- 1 large egg, room temperature
- 3 cups fresh peaches, sliced thin
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Melt cannabutter in 9 x 13 pan. In a large bowl, mix flour, sugar, baking soda, and salt. Stir in milk and egg. Pour mixture evenly over melted cannabutter. In a medium bowl, combine filling ingredients and spread evenly over the batter. DO NOT STIR. Bake at 35-45 minutes at 350 degrees until batter reaches the top of the pan and is a beautiful golden brown.
These recipes are an awesome arsenal to have and use throughout the summer. Whether you’re hosting a backyard marijuana barbeque or have been invited to a summer soiree and need to bring a dish, these recipes are perfect for your next pot-themed party.