Cannabis BBQ sauce is the easy part of a summer cookout; the dosing is the real skill. Make the batch, divide it into a set number of portions and serve one per person instead of mopping infused sauce across the whole grill.
Dosing Cannabis BBQ Sauce by the Portion
Total the THC in your cannabutter and any canna-honey, then divide by 12; the recipe card walks through an example. Spoon portions onto plates at the table rather than over shared platters, so guests skipping THC can stick to plain sauce. This sauce is strictly for adults 21 and older. It may take 2 hours to be felt, so offer one portion and wait (setting a dose).
Ingredients
Ketchup, cider vinegar and Worcestershire make the tangy base, molasses and brown sugar sweeten it, and smoked paprika plus a few pantry spices bring smoke and warmth. The dose comes from cannabutter, and canna-honey can replace some of the sugar. Need flower to make either? Order online from the High Society store nearest you for curbside or in-store pickup.
Simmer and Finish
Simmer everything except the infusion gently for 10 to 15 minutes, stirring so the sugars don't scorch, and thin with water as needed. Then drop the heat to its lowest setting and whisk in the cannabutter and any canna-honey until glossy. Melting is all they need, so there's no reason to cook them longer. Cool before portioning.
Grill-Side Option
No free burner? Simmer the base in a small, heavy pot on the cooler side of the grate, stirring often, since grill heat is harder to control. Lift the pot off before the infusion goes in. Serving it with our infused pot roast? Count both doses, or use plain sauce on those plates.
Storage and Labeling
Pour the cooled sauce into a jar labeled "THC" with the date, the 2-tablespoon portion size and the dose per portion. It keeps up to a week in the fridge; give it a shelf away from the everyday condiments and beyond the reach of kids and pets.
