Barbecue with Your Buds on the Fourth of July
Some growers spend so much time in their garden that they hardly have time to cook.
Some growers spend so much time in their garden that they hardly have time to cook.
Most gardeners love summer and all the foods associated with the season. Invite a few friends around and try some of these Cannabis-infused, barbecued and foil-wrapped meals - easy and filling after a long day in the garden...
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A freshly-grilled meal is the perfect way to end a hard work day (WikiMedia Commons: AndreasF) |
Dinner for One
An easy and complete meal in a little pouch that can be easily amended for extra guests...
⅓ lb. ground beef chuck
1 potato, sliced
1 carrot, sliced
1 sweet onion, sliced
2 T. canna-butter
Salt and pepper to taste
Preheat an outdoor grill to high heat. Lightly grease one side of a large piece of heavy foil with one tablespoon of canna-butter. Form ground beef chuck into a patty, and place in the center of the foil's prepared side.
Arrange potato, carrot and sweet onion around the beef. Top with one tablespoon canna-butter. Add salt and pepper to taste.
Tightly seal the foil around the beef and vegetables. Place the sealed foil packet onto the prepared grill. Turning frequently, cook approximately thirty minutes, or to desired temperature.
Foiled Chicken Dinner
This chicken dinner for six has it all, from the veggies to creamy gravy!
6 chicken breasts (pre-cooked)
6 carrots, sliced lengthwise, parboiled
6 small potatoes, sliced lengthwise, parboiled
1 onion, sliced into 6 slices
1 can 'cream of celery' soup
1 can 'cream of chicken' soup
6 T. canna-butter
Place one chicken breast, one tablespoon of canna-butter and equal parts of the following: carrots, potatoes, onion slices and soups onto six squares of heavy-duty aluminum foil, dull side out. Seal tightly. Bury the packets in hot coals or place onto hot grill. Cook thirty minutes, turning once or twice, until potato is tender.
| Garden-fresh vegetables complement a grilled summertime meal. |
Grilled Asparagus
Treat your guests to fresh garden veggies, hot off of the grill...
1½ lbs. asparagus spears, trimmed
Wooden skewers
Canna-olive oil
Salt and pepper to taste
Lay five or six asparagus spears next to each other. Pierce through all of them crosswise, with one skewer near their tops and one near their bases, forming a sort of asparagus 'raft'. Repeat with the rest of the asparagus.
Baste each 'raft' with canna-olive oil and grill over hot coals, turning occasionally, until tender, about fifteen minutes. Sprinkle with salt and pepper before serving.
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Summertime means fresh corn-on-the-cob |
Roasted Corn-on-the-Cob
6 ears of corn
Salt and pepper (plus extra salt for boiling water)
6 T. canna-butter
String
Peel corn, leaving husks attached at the base of each ear, and remove corn silk. Replace husks and tie string around top. Dip corn in salt water.
Place corn onto screen over hot coals, turning often, until all sides are done. When cooked, remove husks; cover each ear with salt and pepper and one tablespoon canna-butter.
Camp Baked Potatoes
Cook-outs are nothing without a good baked potato...
6 baking potatoes
1 onion, chopped
4 oz. green chilies, chopped
4 oz. black olives, chopped
¼ t. garlic powder
½ t. lemon pepper
6 t. canna-butter
Aluminum foil
Scrub and chop baking potatoes into pieces, but do not peel.
Prepare six to eight pieces of heavy-duty aluminum foil, one piece per serving. Place equal portions of the ingredients onto each foil square. Add a teaspoon of canna-butter to each packet before grilling.
Fold the foil, sealing ends. Place on grill for about forty-five to fifty-five minutes.
Au Gratin Potatoes with Ham
6 large potatoes, scrubbed and sliced less than ¼-inch thick
1 cup ham, diced
6 T. canna-butter (you'll probably need more!)
½ large onion, minced
Garlic salt to taste
3 T. flour
2 c. milk
2 c. cheddar cheese, grated
5 T. Parmesan cheese, grated
3 T. fine bread crumbs
Diced jalapeño peppers, canned, to taste (optional)
34 - 38 charcoal briquettes
Slice potatoes ¼-inch thick or less. Sprinkle with just a small amount of garlic salt - the ham and cheeses will provide a good amount of salt. Saute onions, and the jalapeño peppers if you choose to add them, in four tablespoons canna-butter until soft.
Blend in flour and make a light-colored roux (add two more tablespoons canna-butter if roux is too thick). When roux is a light, golden color add milk, bring to a light boil and simmer until somewhat thickened.
Rub the inside of a twelve-inch Dutch oven with more canna-butter. Mix in roux, potatoes, ham and cheeses, then sprinkle bread crumbs over the top.
Bake approximately thirty to forty minutes, using ten to twelve coals under the Dutch oven and approximately twenty-five coals on top (approximately 400º F).
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This crunchy side dish perfectly complements the creamy potatoes |
Grilled Garlic Toast
Garlic toast is essential at a cook-out...
8 slices thick French bread
½ cup melted canna-butter
1 T. garlic powder
Mix melted canna-butter and garlic powder in a small bowl. Brush over both sides of each slice of bread.
Place onto hot grill and cook on each side until the bread begins to show grill marks. Flip and continue grilling the other side.
Remove and serve when the bread starts to get crunchy.
Peach Cobbler
Dessert is a great way to end a barbecue - especially when it can be done on the coals, in a Dutch oven...
Filling:
2 qt. canned peach slices
¾ c. sugar
¼ c. water
3 t. corn starch
Topping:
2 c. flour
3 T. sugar
4 T. baking powder
6 T. canna-butter
¾ c. canned milk, diluted to half-strength with water (use just enough to moisten dough)
Filling: Dissolve corn starch in water. Add mixture to peaches and juice in a large, warm Dutch oven; stir well. Sprinkle sugar on top, cover and allow to simmer lightly while topping is prepared.
Topping: On a floured board, turn out a soft dough. Pat down to a half-inch thick; cut into strips a half-inch wide and place crisscrossed atop peach mixture.
Cover and cook approximately twenty minutes, until golden brown. Serves about eighteen.
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Get the little ones involved with this easy dessert |
Zip-Bag Ice Cream
If you have kids hanging around the barbecue, they will love making and sharing this cool treat, as there is no Cannabis in this recipe. Try a scoop with the peach cobbler...
½ c. milk
1 T. sugar
¼ t. vanilla (you can try other flavors)
Add all ingredients to a pint-sized 'zip' freezer bag and close tightly.
Place that bag into a larger (quart-sized or bigger) zip-bag. Add ice to fill the bag halfway, plus six tablespoons of salt, either 'rock' or 'table'. Zip closed this second bag.
Shake, turn, toss and mix the bag. In about five or ten minutes, you will have cold hands and yummy ice cream!
Note: Do not try to double this recipe, as it does not seem to work. Also, be sure to remove all of the salt from outside of the small bag before you open it.
Enjoy!
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Soft Secrets
