This cannabis-infused Texas-style BBQ sauce packs a punch

I was raised on baby back ribs and smoked brisket drenched in warm, homemade, Texas-style barbecue sauce. IMHO, it’s not a BBQ without it. It’s wet, sweet, with a hint of heat, and guaranteed to steal the spotlight at your next cookout. Add a side of grilled corn with medicated chili-lime butter, and you’ve got a menu that’ll knock everyone’s socks off.

Chef’s Note: Always remember to label your medicated items clearly and keep away from children at all times. These dishes are designed to be low-dose, but as with all edibles, start with a single serving and wait 30-60 minutes for full effects before you have a second.

Cannabis-Infused Texas-Style BBQ Sauce

Makes approximately 4 cups

Ingedients

  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1/4 cup water
  • 1 cup ketchup
  • 1 cup tomato sauce
  • 1/4 cup molasses
  • 3 Tbsp brown sugar
  • 1/4 cup Sous Weed cannabutter
  • 1/4 cup apple cider vinegar
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp crushed black pepper
  • 1/2 Tbsp kosher salt

Directions

  1. In a saucepan, heat the water, brown sugar, molasses, ketchup and tomato sauce to a simmer. Add the onion, garlic and celery. Simmer on low heat for 8 minutes.
  2. Transfer to a blender, then add all other remaining ingredients and spices. Puree until smooth. Add additional chili powder, salt and pepper if needed.
  3. Use BBQ sauce to brush onto baby back ribs or warm slightly to drizzle onto smoked brisket and grilled meats. Store sauce in refrigerator for up to a week or in the freezer for later use.
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Author: Monica Lo

Monica LoMonica Lo is an activist and photographer working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor at Stock Pot Images and Menu Stories. Monica shot the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. Monica also has photography published in Ganja Yoga by Dee Dussault and Harper Collins.

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