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Lifestyle

How to make cannabis-infused condiments for your next BBQ

June 27, 2019

Infuse Your Next BBQ

Cannabis-infused condiments are an excellent way to elevate your next meal while also giving your fellow diners the discretion to dose themselves.

Each of the condiments below are designed to be low dose—8mg of THC per serving or less—but while we used a very controlled method to decarboxylate and then infuse cannabis into the desired medium, the potency depends on a number of factors* and we recommend using caution when recreating these recipes.

Just don’t forget to clearly label cannabis-infused foods to prevent accidental or unintended consumption, and always be sure to store away from underaged eaters.

Ketchup

Kick this classic accoutrement up a notch by making the versatile condiment from scratch with an easy cannabis infusion. GET THE RECIPE


Honey Mustard

Sweet and tangy! This infused honey mustard will add a little zing to ballpark dogs, pretzels, burgers, and more. GET THE RECIPE


Mayo

Slather up a BLT, incorporate into deviled eggs, or dip some frites. This infused-mayo adds a little something extra to the dinner table. GET THE RECIPE


Barbecue Sauce

Get saucy this summer with an infused barbecue sauce that can be slathered over ribs and mopped onto grilled chicken. GET THE RECIPE


Green Goddess Dressing

Eat your greens. This creamy infused salad dressing gets its colour from avocados and fresh herbs. GET THE RECIPE


*Tips for Dosing Cannabis Infusions

The potency of your infusions depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes.

Click here for more information on why potency is so difficult to measure in homemade cannabis edibles.

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Alex Goodall

Alex Goodall is a Toronto-based Chef with an affinity for cannabis.

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