The Boldest Barbecue Sauce You'll Ever Have

We'll take any good reason to barbecue: the chance to kick back with friends, the time spent outdoors taking in nature, and the depth of flavor in a slow-cooked meat. We know tasty bud makes any gathering a more memorable experience—but especially when it's added to the food.

Cooking with cannabis, isn't complicated. Plenty of recipes are available online, and none are beyond the reach of the newbie. Barbecue (we're talking things like saucy ribs and chicken) is a great fit, though, because it blends sweet, salty, fatty, and smoky flavors that play to enhanced senses

Pace Yourself

Like every great infusion-chef, we think it's important to guide guests into a pleasant high, not a couch-locked stupor or anxiety-ridden nightmare. The same goes for chef Tara Sue Sharp of, who has been cooking cannabis-infused food for years. She makes sure the whole meal, from beginning to end, is dosed carefully and that people have infused and non-infused options. The goal is to feel the high grow gently and profoundly.

“I start and end most parties with CBD-dominant lemonade for a calming effect. Then, I weave full spectrum cannabis-infused food with non-cannabis food, in courses, so the effects can be felt throughout but don’t overwhelm.”   

It’s About the Sauce

Any good BBQ-style meal requires a savory sauce, and it's easy to give a basic one a cannabis boost. The usual ingredients still apply: onion, garlic, tomato-base, Worcestershire, sweet stuff, citrus, etc. To choose the right cannabis, think primarily about the terpenes—a varietal with strong limonene flavors (like Ghost OG) will add a touch of zest to the finished product.

This simple sauce recipe is from Eat Your Cannabis. Modify as needed.

Prep and Cook Time Required: 3 hours

Yields 2 Cups of Sauce

Cannabis Infused-Barbecue Sauce

What You Need:

  • crock pot
  • ounce of Ghost OG cannabis, finely ground 
  • 3 tablespoons green onion, chopped
  • 1 lime, juiced
  • cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoons soy sauce
  • ¾ tomato paste
  • 1 tablespoons fresh garlic, minced
  • 2 tablespoons dark brown sugar
  • ½ tablespoons chili powder
  • pinch of cayenne pepper
  • 1 tablespoons honey
  • pinch of ground ginger
  • ½ cup apricot nectar
  • ¼ cup water


  1. Combine oil, cannabis, green onion, lime juice, and water in crock pot. Cook on low for 2 hours.
  2. Add apple cider vinegar, Worcestershire sauce, soy sauce, tomato paste, garlic, brown sugar, chili powder, cayenne pepper, honey, ground ginger, and apricot nectar. Mix well. Cook on low for another hour. Stir occasionally.
  3. Store in airtight container in refrigerator.

By Christine Giraud