Summer BBQ Board With Cannabutter
A fun summertime twist and take on the traditional charcuterie board. Loaded with summertime favorites and a mixture of weed edibles !
Cost: 45+
Equipment
- Oven & Air Fryer
- Large Charcuterie Board
- Roasting Pan
- Foil
- Sharp knife
- Cutting Board
- Large Bowl
- measuring cups and spoons
- Whisk, Spatula, Mixing Spoons
- BBQ utensils
- Sauce pan
- Meat thermometre
- Baking Sheet
Ingredients
- 1 3 lb brisket
- 3 tbsp Salt Divided
- 3 tbsp Freshly goround pepper
- 1 cup Cola
- 3/4 cup BBQ Sauce
- 2 tbsp dark brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp Soy sauce
- 4 cups self raising flour
- 2 sticks Cannabis butter
- 2 cups buttermilk
- 2 tbsp melted cannabis butter
Watermelon Salad
- 1/2 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 3 tbsp chile lime seasoning optional but great!
- 1 tbsp honey
- 1/2 cup Cannabis Oil OR olive oil without the infusion
- 1 pineapple peeled,cored,cut into small chunks
- 2 tbsp Serano pepper, seeded and minced
- 1/2 cup crumbled feta cheese more if you love it
- 1/2 cup cilantro -fresh chopped
- 1/2 cup fresh mint chopped
CORN
- 4 ears corn shucked
- 1/2 stick cannabis butter
- 1 tbsp salt & pepper
Instructions
Brisket
- Make the brisket: Preheat the oven to 350°F
- Place the brisket in a roasting pan. In a small bowl, combine 3 tablespoons of salt and the black pepper, then sprinkle evenly across the entire brisket, making sure to cover the edges as well.
- Roast the brisket until a crust begins to form, about 1 hour. Reduce the oven temperature to 300°F. Cover the brisket with foil and continue roasting until the internal temperature reaches 190°F on a meat thermometer, about 2 hours. Remove the brisket from the oven and let rest for 20 minutes. Keep the oven on.
- Transfer the brisket to a cutting board and dice into 1-inch pieces. Return the brisket cubes to the pan.
- Make the sauce: In a small saucepan over medium-high heat, boil the cola until reduced by half, about 5 minutes. Add the barbecue sauce, brown sugar, Worcestershire sauce, and soy sauce. Stir to combine, then bring to a boil.
- Pour the sauce over the brisket cubes and toss to coat. Place the roasting pan, uncovered, into the oven and continue cooking until the sauce becomes thick and syrupy, about 1 hour.
Now It's Time To Make The Biscuits
- Increase the oven temperature to 400°F Line a 9 x 13-inch baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour and 1 teaspoon salt. using a grater, grate the cannabis butter into the bow, then pour the buttermilk. Toss with your hands until a shaggy dough forms.
- Mix the dough up with your hands. Once the dough comes together, roll out to about 2 inches thick. Roll out, and using a glass, make 12 round cuts. Place on cookie sheet lined with parchment paper.
- Bake for about 20 minutes. Remove from the oven and brush the tops with the melted cannabis butter, then sprinkle with salt.
Watermelon Salad
- In another large bowl, whisk together the lime juice, vinegar, chile lime seasoning, and honey. Slowly drizzle in the infused or regular olive oil and continue whisking until emulsified.Add the watermelon, pineapple, serrano, feta, cilantro, and mint. Toss to coat evenly. Refrigerate until ready to serve.
CORN TIME! ( Using an air fryer)
- Cut the corn ears in half crosswise. Cut each corn half lengthwise into quarters.
- Lather with butter, salt, pepper.
- Cook for about 15 minutes, until the kernels begin to crisp at the edges and turn golden brown in the centers.
Assemble the Board
- Here's where you can add in anything you like such as macaroni salad, brown beans, any other salads, cheeses and more meats.
- Arrange your brisket on one end, corn on the other. Get creative! use anything you love and load it full. Add the watermelon salad in small bowns on top, or place it strategically in the middle. If you have or love pickles, olives or any other condiments - add them in! Enjoy!