Summer is really here. It’s hot out, the garbage is starting to smell really bad, and it’s time for a cookout.
For the cannabis enthusiasts out there, it’s the ideal chance to improve your average get together with your friend and mine: marijuana. Sure, you could just spark a joint, pass it around as you fire up the grill and call it a day, or even stay inside and order pizza, but some cannabis-infused treats from your kitchen and yard definitely make things more interesting and fun.
Whether you’re heading to your first backyard BBQ in a year or the friend with the amazing pool or view, we’ve got your cannabis-infused ideas for a cookout that’s way more than a smoke-out. For the ultimate infused barbecue, mix and match these recipes and ideas for every popular summertime occasion.
Disclaimer: When creating a guest list for an event that includes cannabis consumption of any kind, communication is key. Remember, guests will use cannabis much like alcohol, so assess whether you want to host a kid-friendly party as you plan. If not, specify from the beginning that the party is adults-only, be clear, and stick to your rules.
If you’re cooking for a party like this, you really just figure out how much infused oil you need in advance, and make it. You can even divide it up if you want while it’s still warm to ensure even distribution.
This way, when it’s time to make your dressing, sauce, or whatever you’re going for, you’re all set, and it’s just like a regular recipe in terms of time.
Condiments and Sauces
These are actually the staples that get cannabis into everything, if you want it there! Infuse things like mayo and salad dressing to ensure you have totally stellar salads, appetizers, and main dishes.
Cannabis-Infused BBQ Sauce
Whether you’re grilling veggie burgers, ribs, steaks, or brats, it’s key to start with a good cannabis-infused sauce.
- 2 cups ketchup
- 1 cup water
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- ¼ cup infused cooking oil
- 2 tablespoons honey or molasses, your choice
- 2 tablespoons maple syrup
- 1 tablespoon smoked paprika
- ½ tablespoon fresh ground black pepper
- ½ tablespoon onion powder
- ½ tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 to 2 tablespoons Worcestershire sauce
- Optional: hot sauce or cayenne pepper to taste
Combine all ingredients in a medium saucepan. Bring mixture to a low simmer for one hour, stirring often. Remove from heat and cool enough to use immediately, or store in the refrigerator or freezer.
Meat Marinade for Grilling
This works with just about any kind of meat, but especially can tenderize tough cuts of beef.
- ¼ cup soy sauce
- ¼ cup olive oil, some cannabis-infused (your choice how much)
- 2 tablespoons lemon juice
- 1 tablespoon each: Dijon mustard, crushed garlic, brown sugar, dried basil, dried parsley, black pepper
Marinate cubes of meat or seafood in marinade for 1 to 5 hours. This can happen in a covered dish or a bag. Brush with unused marinade or additional oil for grilling.
Appetizers and Snacks
Let’s face it: even at a cookout, sometimes these are all you need.
Follow our (easy!) recipe and mix all ingredients in a food processor until smooth. Garnish and serve with sliced pita bread, crackers, or fresh veggies. And try the variations for something interesting!
Spicy Mixed Nuts
Mix up the spices you use based on your tastes.
- 1 cup cashews
- 1 cup pecans
- 1 cup walnuts
- 1 cup pistachios
- 3 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cardamom
- Sea salt, cayenne, and ground white pepper to taste
- 4 tablespoons infused cooking oil
Heat oven to 300° F. Line a rimmed baking sheet with parchment paper.
Combine all the ingredients on the baking sheet and mix well to ensure even distribution.
Bake for 20 to 25 minutes, stirring at least twice. Remove from oven and allow the mixture to cool completely.
Store what you don’t devour rapidly in an airtight container.
Or, for those who want to, Devil’s Weed Eggs. These are very vintage, but really who cares because they’re so tasty.
Bonus: make your own cannaise if you want for a one-two punch, or just to skip needing to add infused oil. Mayonnaise is very easy to make if you have a blender or a food processor; all you need is egg yolks, oil, a little lemon juice, a little mustard, and a few minutes of patience. You can also blend cannaise with real mayonnaise if you’re worried about flavor—or go for more of a garlic aioli style cannaise for the right recipe. Like this one!
Pro tip: to hard boil eggs that aren’t hard to peel do this. First, use eggs that are a little older if you can. Second, place your eggs gently in a large pot. Cover them with at least an inch of cold water, preferably two. Bring that pot to a rolling boil, and as soon as it’s at that rolling boil, cover it and remove it from heat. 13 minutes later, they are done cooking and perfectly hard boiled, promise. Rinse them in cold water. (This also helps prevent overcooking, which can make that very gray looking yolk no one wants.)
- 12 large eggs, hardboiled, peeled, and sliced lengthwise
- 6 tablespoons mayonnaise (or cannaise)
- 4 tablespoons infused oil if not using cannaise
- 3 teaspoons onion powder or minced onion in its place
- 1 teaspoon garlic powder or crushed garlic in its place
- 1 teaspoon Dijon mustard
- To taste: salt, white pepper, horseradish, dill, cayenne, smoke paprika, and capers
Place yolks in bowl and mash them. Add remaining ingredients and mix well. Spoon yolk mixture into halved eggs and dust with more paprika.
Whether you’re around a beach bonfire or just hanging out at the pool, you may want to serve something special. Here are some ideas!
- 2 cups milk or milk substitute
- 1 cup unsweetened coconut milk
- 4 oz chopped chocolate, semi-sweet or dark works best
- cannabis or CBD oil—for this use an actual tincture
- ½ cup sweetened condensed milk
- Optional: marshmallows or whipped cream for topping
In a medium saucepan over low heat, melt chocolate. In another medium saucepan over medium heat, combine and simmer all milks until bubbles start to form. Before milk boils, add melted chocolate and stir well. Remove from heat.
Add cannabis or CBD oil and stir thoroughly to distribute—or add to each mug.
Thai Iced Tea
- 4 black tea bags
- 1 cinnamon stick
- two pods cardamom
- 1 pod star anise
- ½ teaspoon vanilla extract or vanilla bean
- 4 cups boiling water
- ¼ to ½ cup granulated sugar
- 1-14 ounce can condensed milk
- 4 tablespoons infused coconut oil
- Optional: ¼ teaspoon almond extract
- Optional: tamarind powder, to taste
Place the black tea bags and spices in a pitcher along with almond extract and tamarind powder if you’re using them. Add boiling water and allow to steep for 5 minutes. Remove the bags and add the sugar. Let cool.
Blend infused coconut oil and sweetened condensed milk in a small bowl.
Fill 4 glasses with ice cubes. Fill each glass with about two parts tea to one part of the condensed milk mixture (and a little space at the top). The heavy creamy blend will sink to the bottom, so stir and then drink. Some separation is normal, just stir as you drink.
Stellar Side Dishes
Whatever is on the grill may be the star of the cookout, but these side dishes will keep everyone talking, trust us.
Seriously, the star side dish of summer. So good, and even better infused.
- 4 ears of fresh corn
- 4 tablespoons salted butter
- 2 tablespoons cannabutter
- Sea salt
- Black pepper
- 2 limes, cut in half
- ½ cup Cotija cheese, crumbled
- Fresh basil leaves, torn
Dehusk corn and remove silk. Generously coat ears of corn in butter, both kinds. Make sure you get an even amount of cannabutter on each ear. Season to taste with salt and pepper. Squeeze juice from lime halves directly onto the ears of corn.
Grill corn for 15 minutes, turning frequently, until there are grill marks all around.
Sprinkle crumbled Cotija cheese and ripped up fresh basil leaves onto cooked corn. Serve immediately.
It’s a classic. Season it however you like it, or keep it simple.
- 3 pounds red potatoes, in 1-inch cubes
- 2 celery stalks, in ¼ inch slices
- 1 cup cannanaise
- 1 medium red onion, finely chopped
- ½ lemon, juiced
- ¼ cup fresh dill, no stems, finely chopped
- 1 to 2 tablespoons white vinegar, to taste
- 1 tablespoon grainy brown or Dijon mustard
- Salt and pepper to taste
- Optional: add pickles, capers, olives, horseradish, or green onion, if that’s your thing
Place potatoes in a large pot with enough salted water to cover them. Boil until fork tender. Drain and cool until room temperature.
Combine all ingredients except potatoes in a large bowl, and mix well. Slowly add potatoes, stirring, until the potatoes are all evenly coated. Serve immediately or after chilling.
In this case, we really mean baked.
- 4 cups cooked navy beans (about three 14 to 16 ounce cans)
- 3 garlic cloves, crushed
- ½ large yellow onion, about 1 cup chopped
- 2 tablespoons cooking oil
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1 tablespoon smoked paprika
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons salt, plus more as needed
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- Freshly ground black pepper to taste
- ¼ cup infused oil or cannabutter
- Optional: chopped chives or scallions, for garnish
In a large skillet, heat regular cooking oil over medium-high heat. Add onions and cook until clear. Add garlic, and stir to cook until fragrant and onion begins to brown.
Add the beans, ketchup, sugar, molasses, paprika, chili powder, salt, cumin, cinnamon and black pepper and reduce heat to low. Allow beans to cook and sauce to thicken as desired, and taste and season with more salt and pepper, if needed.
Serve warm and garnish with chives or scallions, if desired.
We all need our sweets at the end of a meal, and maybe at the beginning and during, just saying. A cookout is no exception. Be a good host!
Did you catch our last post? So delicious!
Perfect Pot Brownies
This one is a classic and it’s perfect for a cookout, too.
- ½ cup peanut butter
- 2 tablespoons cannabutter, room temperature
- 4 ounce dark chocolate bar
- 8 whole graham crackers
Blend soft cannabutter and peanut butter in a small bowl. Spread evenly on four of the graham crackers.
Place chocolate and marshmallows over the peanut butter and cover with the second graham cracker. Wrap each s’more sandwich in foil.
Place the foil packages near heat with tongs for just 3 to 5 minutes. Carefully remove from heat and unwrap—caution, contents are both hot and stoney!
Final Thoughts on Cannabis Cookouts
2021 has to be the ideal summer for cannabis cookouts. The plant is gaining more traction than ever from a legalization standpoint, and we’re all dying to get out of the house. There is really no better way to celebrate being alive, so let us know how your cannabis cookout went!