Skip to main content

Weed-Infused Barbecue Sauce Will Take Your Cookout Higher

Image used with permission by copyright holder

This summer, the bartender at the dive bar down the block that plays Creed way too often isn’t the only one who is going to be taking you (or your cookout guests) higher. Thanks to chef Burt Bakman of Trudy’s Underground Barbecue in Los Angeles (otherwise known as the hottest pitmaster with the hardest-to-eat-at place in the city), you will take control of your own destiny (those golden streets await) when you mix up a batch of his sativa-spiked brisket sauce, which was first published in the cannabis culture magazine EMBER.

Now, we’ve covered canna-cooking in the past (if you missed it, check out our podcast episode and this recipe for monkey bread), but this brisket sauce helps unite some of our favorite things in life: cooked meat and feeling good. It is the complete opposite of being in one’s own prison, really.

How could these two things — so good on their own — not be good together? They can’t. It is physically impossible for these two items, when brought together into this beautiful union, to not make the other better.

Below, check out the full recipe and get ready to accept whatever you decide to put this sauce on (brisket or another cut of beef) with mouth wide open.

(That’s the last Creed joke, we promise. We’re as torn about it as you are.)

Burt Bakman’s Brisket Sauce

Ingredients:

  • 1.25 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • .25 cup pomegranate molasses
  • .25 cup water
  • 1 tbsp Worcestershire sauce
  • 5 tsp ground mustard
  • 5 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp pepper
  • .5 tsp garlic powder

Method:

  1. Blend to combine.
  2. To spike: Add your desired amount of cannabutter (recipe below).

Customizable Cannabutter

Image used with permission by copyright holder

Ingredients:

  • 1 stick of butter
  • 1/8 to 1/2 ounce of dried cannabis flower
  • 3/4 saucepan full of water

Method:

  1. To make the cannabutter, melt the stick in a saucepan three-quarter full of simmering water.
  2. Once the butter has melted, add crumbled and dried cannabis flower to the butter and water in the pan — start with one-eighth ounce or add up to one-half ounce total for a more potent experience.
  3. Simmer butter-water-cannabis on lowest setting for three to four hours.
  4. Strain into a heatproof container and refrigerate overnight until the butter separates.
  5. Remove the finished cannabutter, discarding the larger leaf bits, etc. that sink to the bottom. Use the butter as a base for Bakman’s sativa brisket sauce.

Editors' Recommendations

Topics
Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
A beginner’s guide to Burmese cuisine
Plus, a recipe to make the national dish
Tofu dish from Top Burmese in Portland, Oregon

When it comes to Asian cuisine, there are several heavyweights. Chinese, Japanese cuisine, and Thai jump to mind, three major cooking styles that have crossed many oceans and created solid footings abroad. But what of the smaller nations and their unique culinary customs?
Burma is one of those Asian countries, roughly the size of Texas and wedged between Bangladesh to the west and Thailand and Laos to the east. It’s important to note that the nation also goes by the Myanmar name, depending on who you ask. Political turmoil over the last several decades has seen not only a tug-of-war regarding its national title but also a struggle to define itself. Generations of British colonialism faded into brutal military rule and several uprisings.
This is the land of large pythons and precious stones. Some 90% of the globe’s rubies come from Burma. Rice is Burma’s biggest export and the landscape is dramatic, with towering mountain ranges, verdant jungles, and incredible old towers from bygone civilizations. Some 100 ethnic groups call Burma home, making the population of more than 53 million extremely diverse.
With tons of coastline, thanks to the adjacent Bay of Bengal and Andaman Sea, Burma cuisine is unsurprisingly driven by seafood. This is the land of fish sauce and dried prawns. The national dish is mohinga, a breakfast dish made with rice noodles and fish soup. Inland, there's more in the way of pork and beef and plenty of fresh fruits and vegetables. 

Local Burmese restaurant in the U.S.

Read more
How to build the perfect charcuterie board for your date night
Check out these charcuterie board ideas to top off your evening
Charcuterie board and glasses of wine on a wooden table

The art of the charcuterie board goes far beyond the fancy ones you’ve seen on your screen. These Instagram-worthy adult Lunchables have ancient origins and meticulous methods that make them an even more appealing option for your dinner party. From the authentic to the adventurous, here’s how to take a pedestrian cheese plate and turn it into sensational charcuterie.
How to make a charcuterie board

Charcuterie boards should offer an array of flavors and textures that offer contrasting and complementing tastes in each bite. How the board elements are displayed is quintessential to its allure, but there are no specific rules to follow. Be as whimsical as you wish, playing with colors and layers, adding as much or as little as you think your guests will enjoy.

Read more
The best hiking snacks to fuel your time on the trail
Consider these foods to have with you on your hike
Man eating a hiking snack

Warmer weather is here, and it's finally time to dust off the hiking gear that’s been hibernating in the back of your closet all winter, and make some hiking snacks that will get you ready to hit the trails. From getting fresh air and exercise to enjoying scenic vistas, hiking is one of the best ways to get outdoors and enjoy nature. But, whether you're taking on one of the most physically challenging hikes in the U.S. or embarking on a short and simple day hike, it's important to be prepared with the right equipment -- and that includes the best hiking snacks. 

If you're keeping your hike relatively short, there's no need to reach for the dehydrated meals. What you do want are snacks that won’t spoil, don’t take up a ton of space in your backpack, and help you stay energized and feel good all day long. That means you'll want a mix of carbohydrates and protein, both of which your body needs to perform at its best during the hike and recover properly once you're done.

Read more