Ingredients:

  • 1.25 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • .25 cup pomegranate molasses
  • .25 cup water
  • 1 tbsp Worcestershire sauce
  • 5 tsp ground mustard
  • 5 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp pepper
  • .5 tsp garlic powder

Method:

  1. Blend to combine.
  2. To spike: Add your desired amount of cannabutter (recipe below)

Customizable Cannabutter

Ingredients:

  • 1 stick of butter
  • 1/8 to 1/2 ounce of dried cannabis flower
  • 3/4 saucepan full of water

Method:

  1. To make the cannabutter, melt the stick in a saucepan three-quarter full of simmering water.
  2. Once the butter has melted, add crumbled and dried cannabis flower to the butter and water in the pan — start with one-eighth ounce or add up to one-half ounce total for a more potent experience.
  3. Simmer butter-water-cannabis on lowest setting for three to four hours.
  4. Strain into a heatproof container and refrigerate overnight until the butter separates.
  5. Remove the finished cannabutter, discarding the larger leaf bits, etc. that sink to the bottom. Use the butter as a base for Bakman’s sativa brisket sauce.