DIY Recipe: Lemon-Garlic, Cannabis-Infused Barbecue Glaze
8 months ago
Although summer doesn’t officially arrive until June, Memorial Day marks the beginning of the summer season for many Americans. It’s the holiday that honors those who’ve died while serving in the military, and most spend the day breaking out the grill and barbecuing with loved ones.
So, while you’re celebrating, and commemorating with friends and family, try this lemon-garlic, cannabis-infused glaze to add a twist to your regular Memorial Day barbecue fare.
Because this recipe calls for a cannabis tincture, we recommend using it as a glaze instead of a marinade. When using a marinade, you infuse your meat or vegetables before cooking. But if you cook a cannabis tincture at too high a temperature, it could potentially fry the cannabinoids so that they no longer carry the health benefits that you want. Tetrahydrocannabinol (THC), for example, loses its potency if heated too much.
For the best taste, be sure to use fresh ingredients, rather than concentrated juice or dried herbs and spices. That said, you can modify the herbs and seasonings to your liking. For example, if you enjoy a spicy glaze, add red pepper flakes or fresh chopped jalapeño to give it some heat.
Here are some more benefits, tips and tricks to cooking with this cannabis-infused glaze successfully:
- Adding a precise amount of marijuana oil is a cinch because of the measuring lines on the dropper.
- If you’re grilling for young guests or those sensitive to cannabis, you can portion the recipe into medicated and nonmedicated portions. Be sure to separate and label each portion of glaze clearly, as the addition of lemon and garlic will mask any cannabis taste.
- If you have a low tolerance for cannabis, you can decrease the amount of tincture you use. You can also choose to use a tincture with a cannabidiol (CBD) to THC ratio of 1:1 or even a tincture with a 20:1 CBD to THC ratio.
- Be sure to check the label of your favorite tincture carefully, as the number of milligrams of THC in each tincture will vary anywhere from 100–500. The more the milligrams, the larger the amount of THC in each bite.
- Another thing to keep in mind is that because this is an edible, you may not notice any effects from the cannabis for up to two hours. Once the glaze has been applied to your meat or vegetables, have a small portion first, then wait for a while to see how it makes you feel before eating more.
Ingredients for Lemon-Garlic, Cannabis-Infused Glaze
- 1/2 cup olive oil
- 1/2 cup lemon juice (for best taste, use fresh lemons)
- 1 tbsp liquid aminos*
- 1 tbsp black pepper, freshly ground
- 1/4 cup garlic cloves, minced
- 1 tsp cilantro, finely chopped**
- 15 mL of your favorite cannabis tincture
How to Make Lemon-Garlic, Cannabis-Infused Glaze
1.\tIn a medium-sized bowl, combine the olive oil and lemon juice, and mix well with a whisk or fork. 2.\tAdd the liquid aminos to the oil and lemon mixture, then stir until blended. The liquid aminos will darken the color of the glaze. 3.\tSprinkle in the fresh ground black pepper and mix thoroughly. 4.\tAdd your minced garlic cloves to the mixture and stir well. 5.\tStir in the cilantro, which will add a strong, earthy fragrance when added to the garlic-lemon mixture. 6.\tUse a small, clean spoon to taste your glaze and adjust the seasoning to your liking. This is also a good time to separate your infused and noninfused marinade if you’re making two batches. 7.\tMix in your cannabis tincture. Use the dropper in the tincture bottle to accurately measure out the amount of tincture needed. Most full droppers can hold one milliliter of oil, so you’ll need to add 15 droppers (or less, if desired). Blend well using a whisk. 8.\tOnce you’ve added the cannabis tincture, take another taste of your glaze to see if it needs more adjustments in the seasoning. You can also add more olive oil to reduce acidity or add more lemon juice to increase acidity. 9.\tCover the mixture and place in the refrigerator for at least 30 minutes or until ready to use. 10.\tAfter grilling your favorite meat or veggies, pull out your glaze and use a basting brush to spread on your food. If you don’t have one available, you can use the sprigs of the leftover cilantro as a makeshift brush.
*Don't have liquid aminos? You can substitute it with reduced-sodium soy sauce.
**Hate cilantro? There may be a genetic reason why. If you think cilantro tastes like soap, switch it out for a milder herb like parsley or dill.
Photo credit: Evan Wise