BBQ Month Just Got Baked

If there’s one thing the people of District Cannabis love, it’s a good old-fashioned backyard BBQ. It’s the season of smoky grills, folding chairs, and passive-aggressively competitive potluck contributions. A time to gather with friends, neighbors, and that one guy down the street who always brings a Bluetooth speaker and zero food.

But if you really want to elevate your BBQ game, you’ll need more than a killer dry rub. Adding a little tincture to your sauce, beans, or dessert is all it takes to turn your cookout into a chill-out. Loosen up the crowd, set the mood, and serve snacks that hit a little different. 

Just a friendly reminder: this is an adults-only upgrade. So maybe wait until the kiddos are tucked in and the juice boxes are retired for the night. Then it’s time to break out the tinctures and get slightly elevated.

TINCTURE TIPS:

Tinctures are the unsung heroes of infused cooking. But when you do it up, you gotta do it up, right, or things can go left…

Dosing = Simple Math:
Most tinctures are around 10-20mg/mL, which is roughly 0.5-1mg per drop. Want a microdose? That’s 2–3 drops. Want a macro-vibe? Know that every guest has a different tolerance, so don’t overdo it!

Full-Spectrum vs. Isolate:
Full-spectrum keeps the terpenes and minor cannabinoids in play, available in edible RSO. It’s the entourage effect, minus the HBO drama.
Isolates? They’re all business. Straight THC and/or CBD, no fluff, available in our oil-based tinctures.

Pro Tip: Keep a dosing journal. (Yes, like an adult.) Write down how much you took, how you felt, and how much you bragged about it to your friends later.

Recipe 1: Half-Baked Spicy BBQ Sauce

This Spicy Infused BBQ Sauce brings the perfect balance of sweet, smoky, and just the right kick of heat, designed to wake up your taste buds without setting off the fire alarm. Add a little tincture, and suddenly that backyard BBQ comes with a side of chill.

Ingredients

• 1 cup tomato sauce
• ½ mL THC or CBD tincture (start low)
• 2 Tbsp hot sauce
• ¼ cup brown sugar
• 2 Tbsp apple cider vinegar
• 1 Tbsp chili powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp smoked paprika

Instructions

1. Whisk together the tomato sauce, hot sauce, brown sugar, and apple cider vinegar in a medium bowl.
2. Add chili powder, garlic powder, cayenne pepper, and smoked paprika. Stir until fully combined.
3. Add tincture drop by drop, mixing thoroughly to ensure even distribution.
4. Transfer the mixture to a small saucepan and simmer over low heat for 15 minutes, stirring occasionally.
5. Let cool before serving. Store any extra sauce in a sealed jar in the fridge.

    

The Plan: Brush it on grilled veggies, burgers, or anything that deserves a little sweet heat and a whole lotta chill.

Recipe 2: Twice-Baked Baked Beans

A BBQ classic, leveled up. These beans are rich, savory, slightly sweet, and totally indulgent, with just enough cannabis to keep the conversation flowing.

Ingredients

• 1/2 pound bacon, chopped

• 1 large red onion, diced

• 1 small red bell pepper, diced

• 1 small green bell pepper, diced

• 1 (28-ounce) can of pork and beans

• 1/2 cup ketchup

• 1/2 cup barbecue sauce (go ahead, use the infused version from earlier)

• 1/4 cup light brown sugar

• 1 tablespoon apple cider vinegar

• 1/2 tablespoon dry mustard

• 1/2 tablespoon Worcestershire sauce

• 1/2 ml THC or CBD tincture (start low and adjust to preference)

   

Instructions

1. Preheat your oven to 350°F.

2. In a skillet over medium heat, cook the bacon until just crisp. Remove and set aside.

3. In the same pan, sauté onion and bell peppers in the bacon drippings until soft, about 5–7 minutes.

4. Combine pork and beans, ketchup, barbecue sauce, brown sugar, vinegar, mustard, Worcestershire, and your cooked veggies in a large bowl. Stir in the bacon and add tincture drop by drop, mixing thoroughly.

5. Transfer mixture to a baking dish and bake uncovered for 45–60 minutes, until thick and bubbly.

6. Let cool slightly before serving—responsibly, of course.

    

Recipe 3: Chex Yourself (Before You Wreck Yourself)

Nostalgic, messy, and dangerously snackable, this elevated take on classic Puppy Chow (aka Muddy Buddies) blends rich chocolate, creamy nut butter, and powdered sugar with just enough THC to make your sweet tooth and your stress levels melt. It’s a party snack for people who pay taxes and pass the vibe check.

Ingredients

• 1 cup dark chocolate chips
• 1 cup nut butter of choice
• 6–7 cups Chex cereal
• 1–2 cups powdered sugar
• 1 ml THC or CBD tincture

   

Instructions

1. In a heatproof bowl set over simmering water (or in the microwave, if you’re living that fast life), melt the chocolate chips and nut butter together, stirring until smooth.
2. Add your tincture drop by drop, mixing thoroughly to ensure even infusion.
3. Pour half of the Chex cereal into a large mixing bowl and coat it with half of the melted mixture. Stir gently to avoid crushing the cereal.
4. Add the remaining cereal and the rest of the chocolate mix, stirring again until every square is coated in sticky goodness.
5. Let the mixture cool slightly, then toss it with powdered sugar until well coated. Adjust the sugar level to satisfy your sweet tooth.
6. Spread the mix out on parchment paper or chill it in the fridge for 10–15 minutes to set.

    

Recipe 4: DIY Tincture (a.k.a. High-Proof Simplicity)

All you need is good flower, strong booze, and a little patience. This is the original infused extract; simple, effective, and shelf-stable.

Ingredients

• 3.5 – 7 grams of District Cannabis Ground Bud (have you tried Berry Payton yet?)

• 4–6 oz high-proof alcohol (Everclear or 190-proof grain alcohol is best)

Instructions

1. Decarb the bud: Preheat your oven to 230–240°F. Spread ground cannabis on a baking sheet and bake for 30–40 minutes to activate the THC.

2. Mix it up: Let the decarbed bud cool, then place it in a glass jar with the alcohol. Seal tightly.

3. Shake & wait: Store the jar in a cool, dark place. Shake it once or twice a day for at least 2–3 days—longer if you want a stronger tincture (up to a few weeks).

4. Strain it: Use a fine mesh strainer or cheesecloth to remove all plant material. Store the liquid in a dropper bottle or small glass jar.

Use & Store:
Start low, 1–2 drops under the tongue or in food/drink. Store in a cool, dark place. Properly sealed, it lasts up to 12 months.

So, Why Tinctures?

They’re fast. They’re clean. They don’t turn your kitchen into a scene from Breaking Bad; a little goes a long way. 

Ready to Flex on the Grill?

Swing by District Cannabis and grab your go-to tincture (or two). Share your creations with us on social @DistrictCnbs and show the world what it looks like when cannabis cuisine gets a budget-friendly glow-up.