Infused Summer BBQ Extravaganza June is here and it is already hot! I love BBQ; I really love infused BBQ so I purchased a competition BBQ on a trailer for all the events coming up this summer. I am a judge for the Northern California High Times Cup in Sonoma June 3rd and 4th. I […]
Infused Summer BBQ Extravaganza
June is here and it is already hot! I love BBQ; I really love infused BBQ so I purchased a competition BBQ on a trailer for all the events coming up this summer. I am a judge for the Northern California High Times Cup in Sonoma June 3rd and 4th. I will be out there having fun catering for a few special guests. In July, you can find me at Chalice July 7th-9th, at the Cannabis Country Fair July 21st-23rd and at San Joaquin County’s first ever CannaBud Cup July 29th and 30th. I will be serving up this menu all summer. Look for me out there, say hello and enjoy some infused BBQ.
Follow DJ Chef Fred on Instagram @djcheffred and also on Sound Cloud: https://soundcloud.com/fred-delicious
Infused Baby Back Ribs
1/2 cup ancho chile powder
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup salt
2 T freshly ground black pepper
1 T ground cumin
1 t dry mustard
1 t ground cayenne pepper
1/2 t ground dried chipotle pepper
1 rack baby back pork ribs
1 cup Infused barbecue sauce
DIRECTIONS: Combine all ingredients then wrap in foil. BBQ meat side down on low heat.
Infused Baked Mac & Cheese
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 T all-purpose flour
2 T butter
1/2 cup bread crumbs
1 pinch paprika
3 grams of distillate infused in 2 TB MCT oil
DIRECTIONS: Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add extract. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350° for 30 minutes and serve.
Chilled CBD Cucumber Salad
2 English cucumbers cut lengthwise then sliced on the bias
1 red onion sliced
¼ cup infused CBD olive oil
3 T balsamic vinegar
1 T thyme
DIRECTIONS: Combine all ingredients and toss.
Infused Roasted Garlic Live Resin Injected Hot Links
DIRECTIONS: Simmer whole garlic cloves and habanero pepper in 2 cups olive oil. While warm, melt two grams live resin into the oil. With a cooking needle inject the hot links with the oil. Cook on grill.
Pulled Slow Simmered Shatter Chicken or Pulled Pork
4 lbs. skinless chicken breasts or pork butt, trimmed of fat
1 1/2 cups BBQ Sauce
1/2 medium onion, grated (with juice)
1 T olive oil
1 Tworcestershire sauce
2 T brown sugar
4 grams shatter infused in 2 tablespoons MCT oil
DIRECTIONS: Stir together all sauce ingredients except extract in a 5-6 qt. slow cooker. Save extract until the last 20 minutes and mix into sauce with chicken. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the slow cooker and stir to coat with the yummy sauce.
Kief Infused Fried Chicken
salt & pepper
10 grams kief
DIRECTIONS: Cut chicken into eight pieces. Season well with salt and pepper. Dredge in flour then dip in egg buttermilk mix. In a heavy paper bag, mix flour, 10 grams of kief, paprika, ground thyme, and granulated garlic, salt and pepper. Place chicken in bag with flour/kief mixture. Shake it up! Heat oil in a deep saucepan, oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns.
Roasted Corn & Black Bean Jicama Salad
3 corn cobs roasted on BBQ, then kernels cut off
16 oz. can black beans drained and cleaned
I small red onion diced
2 cups jicama diced
cumin, chili powder S&P
zest of 1 lime
T 2 grams distillate infused olive oil
DIRECTIONS: Combine in bowl and serve.