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 […]

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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
garlic cloves
habanero pepper
olive oil
live resin
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
chicken
salt & pepper
flour
eggs
buttermilk
flour
10 grams kief
paprika
ground thyme
granulated garlic

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
cilantro minced
cumin, chili powder S&P
zest of 1 lime
T 2 grams distillate infused olive oil

DIRECTIONS: Combine in bowl and serve.

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