Independence Day | Infused BBQ Recipes for 4th of July

This Independence Day, there’s no better way to celebrate than hosting a good ol’ fashioned cookout. That’s why in this article, we’ve laid out some classic barbeque recipes that you can easily infuse with cannabis. So, strap on your apron and fire up the grill because it’s time for some delicious cannabis-infused barbeque recipes!

Cannabis-Infused BBQ Sauce

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First up on our list of cannabis-infused recipes for Independence Day is the most important ingredient at a barbeque: the BBQ sauce. Whip this up to marinate some ribs, mix into some pulled pork, or serve on the side for guests to sauce as they please.

Ingredients:

• 1g cannabis distillate or RSO Syringe
• ½ tablespoon onion powder
• 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 ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Directions:

Combine all ingredients in a medium saucepan. Then, bring the mixture to a boil. Once the mixture reaches a boil, immediately reduce to a simmer. Next, let the mixture simmer for 1 hour, stirring frequently. Once the mixture has reached your preferred consistency, remove from heat and allow to cool. Be mindful that the sauce will thicken as it cools. Use after cooling, or store in an airtight container and refrigerate.

Cannabis Infused Potato Salad

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Next on our list of cannabis-infused recipes for Independence Day is some classic potato salad. Nothing compliments the sweet, hot flavors of barbequed meats like some cold, refreshing potato salad. Plus, with a little cannabis infusion added to the mix you’re sure to be going back for seconds (or even thirds).

Ingredients:

• 1g cannabis distillate or RSO syringe
• ½ teaspoon neutral oil (vegetable, coconut, etc.)
• 3 pounds Yukon Gold Potatoes
• 4 hard-boiled eggs
• 1 cup mayonnaise
• ¼ cup buttermilk
• 2 tablespoons dijon mustard
• 2 dill pickled (minced)
• 1 tablespoon pickle juice
• 2 celery sticks (chopped)
• ¼ cup red onion (chopped)

Directions:

To begin, cut your potatoes into bite-sized chunks. Then, boil your potatoes, leaving the skins on. Boil the potatoes for 10-15 minutes. You will know they are ready when you can poke them with a fork and they slide off.

For the sauce, begin by mixing the contents of your cannabis syringe with ½ teaspoon of neutral oil to thin it out. Add to a large bowl where the sauce will be mixed. Then, take your hard-boiled eggs and cut them in half. Remove the yolks, add them to the large bowl, and mash well. Set the whites aside. Lastly, stir in the mayonnaise, buttermilk, mustard, pickle juice, and salt and pepper to taste.

Lastly, chop up the egg whites you set aside and add them to the warm potatoes along with the celery, onions, and pickles. Pour the dressing over the top and stir well. Finally, cover your finished potato salad and allow to cool in the fridge for at least one hour.

Cannabis-Infused Macaroni & Cheese

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Rounding out our list of cannabis-infused recipes for Independence Day is the holy grail of all side dishes, macaroni and cheese. This thick creamy mac and cheese is sure to be irresistible all on its own. But, factor in the cannabis infusion and you’re sure to be going back for more.

Ingredients:

• 1g cannabis distillate or RSO syringe
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 1 cup whole milk
• ¼ cup sour cream
• 2 cups shredded cheddar cheese
• 8 oz elbow macaroni

Directions:

To begin, cook your macaroni noodles according to the package instructions, making sure to salt your water lightly (about ¼ tsp of salt). Once your noodles are cooked, drain the water out and set aside.

Moving onto the cheese, mix your flour, salt, and garlic powder together in a small bowl. Set aside. Next, in a medium saucepan, melt your butter over medium heat. As the butter melts, add in the contents of your cannabis syringe and stir until combined. Next, add in your flour mixture and whisk to combine. Cook for around 1 minute or until the mixture is lightly browned. Then, add 1 cup of whole milk and whisk until the mixture is smooth. Add in sour cream and whisk until smooth. Once your mixture is homogenous, cook on medium-high heat until it is thickened (about 3-5 minutes). Do NOT let the mixture boil. After your mixture becomes thick enough to stick to the back of your spatula, reduce the heat to low. Then, add in the shredded cheddar cheese. Whisk until the cheese is melted and the mixture is smooth.

Now that you have your noodles and cheese sauce, it’s time to marry the two in a large bowl. Stir until the cheese is evenly distributed among the noodles.

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