By: Kelly Graham
It wouldn’t be summer without a few days spent on the grill. We all know the classics: burgers, chips, and hot dogs are served at almost every backyard barbecue.
While no barbecue would be complete without our trusted favorites, grilling is a surprisingly versatile and varied cooking technique.
From pizza to french toast, you can literally grill anything — including cannabis. Turn up the heat at your next grilling session with these unexpected grilling recipes infused with cannabis.
THC & CBD-Infused Grilling Recipes
Grilled Lemonade
Yes, I said grilled lemonade. Lemonade is a summertime staple and perfect for washing down your barbecued dishes. Try this smoky, tart, and super sweet rendition of this longstanding favorite — then throw in some THC or CBD to take it to the next level.
Ingredients: (Makes about 6 cups)
- 1 cup water
- 1 cup sugar
- 3 very large or 6 medium lemons, halved
- Drizzle of olive oil
- 1 tablespoon sugar, for lemons
- 4 cups cold water plus ice cubes
- THC or CBD tincture of choice, amount depends on desired dosage
Instructions:
-First, you’ll need to whip up a batch of simple syrup. Take your cup of sugar and water and add them to a pot. Place the pot over medium heat and boil until the sugar dissolves, about 5 minutes. Allow to cool before using.
-As the simple syrup cools, preheat a grill until very hot. Coat the grill in oil to prevent sticking.
-Cut the lemons lengthwise and sprinkle with sugar and olive oil (to further prevent sticking).
-Place cut side down on the grill and cook for 2-3 minutes.
-Once lightly charred, remove the lemons and set on a plate until cool enough to handle.
-Squeeze the juice from them while still warm into a strainer over a measuring cup. You should end up with about 1 full cup of lemon juice
-Then, make thick slices from another lemon (or two) and gently sprinkle both sides with sugar and olive oil.
-Grill until marks appear and repeat on the other side. Set aside for garnish.
-Add the lemon juice to a pitcher.
-Follow with the simple syrup, 4 cups of water, tincture of choice, and ice cubes.
-Stir, serve over ice and garnish with a charred lemon wedge. If you’re feeling celebratory, throw in a shot of tequila to get the party started.
Grilled Peach Salsa
The condiments and side dishes are just as important as the main event at barbecues. This fruity and unconventional salsa works as topping to burgers and grilled tacos but can also stand on its own alongside tortilla chips.
Add your favorite THC or CBD tincture for the ideal kick of calm.
Pro tip: While this salsa is great right away, it’s even better the next day. For an ultra-tasty salsa, make this one day ahead of time to let the flavors deepen even more.
Ingredients:
- 1 sweet yellow onion, minced
- 1 lb yellow peaches
- 1 jalapeno pepper, seeded and minced (leave the seeds if you like it hot!)
juice of 1 lime - 1 large tomato, minced
- 1 bunch cilantro, minced
- 1 tsp minced garlic
- THC or CBD tincture of choice, amount depends on desired dosage
pinch of sea salt to taste
Instructions:
-Preheat your grill to medium-high heat.
-Rub a little olive oil over the grates to prevent sticking.
-Slice your peaches down the middle, discard the pit, and lightly drizzle with olive oil.
-Once the grill is hot, set peaches (cut-side down) on the grill and close the top.
-Grill for about 8-10 minutes, until peaches are very juicy and have those gorgeous charred lines running across.
-Remove peaches from the grill and allow to cool.
-Meanwhile, combine the minced sweet onion, jalapeno pepper, tomato, cilantro, garlic, and tincture of choice in a large bowl.
-Once peaches are cool enough to handle, chop them up and add them to the bowl.
-Squeeze a lime over the entire mixture, toss well and season with sea salt to taste. Serve the following day or right away.
Honey Glazed Salmon
We had to give you at least one main option, and this salmon may have you looking at your burgers a little differently.
This honey glazed salmon is chock full of flavor and Potli’s Hemp Infused Honey makes for a seamless CBD upgrade.
Whether you’re a beginner or a grill master, many shy away from salmon because it can be tricky to get just right — but no more!
The key is to pick a filet that has the skin on and cook the filet skin down.
You’ll also want to oil the grill, as well as the salmon to prevent any sticking or cook it in aluminum foil to avoid the mess altogether.
Contrary to popular belief, you also do not need to flip the fish! Keep the lid of your grill on and your salmon should cook through in a matter of minutes.
Ingredients: (Makes 4 servings)
- 1/3 cup honey (a mixture of regular honey and infused honey or all Potli’s Hemp Infused Honey)
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Olive oil as needed
- 4 6-oz. salmon fillets, patted dry with a paper towel
- Kosher salt
- Freshly ground black pepper1 lemon, sliced into rounds
Instructions:
-In a medium bowl, whisk together honey, soy sauce, lemon juice, garlic, and red pepper flakes.
Place the salmon fillets in a baking dish and cover with the honey sauce. Allow to marinate for at least 30 minutes in the refrigerator and up to 6 hours, flipping in the middle for even coverage.
-When your grill and salmon are ready, generously coat the flesh side of the salmon fillets with oil, salt, and pepper.
-Grill the salmon skin side down over direct high heat with the lid closed, for about 10 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking.
-Cook to your desired doneness. Baste with the extra sauce or pour it over the salmon once it’s fully cooked.
-Slide the salmon off the grill and garnish with sliced lemon and serve.
Add these creative infused recipes into your grilling season repertoire and your friends will be begging to party in your backyard.
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Kelly Graham is a writer who focuses on cannabis and CBD cooking.