Super Bowl Sunday is one of the most anticipated American sporting events of the year. Most people look forward to the game itself, the half-time show, high budget ads, and the Super Bowl parties. For those hosting parties, having appetizing snacks during the game is priority number one. Since the Super Bowl lasts at least a few hours, there is a good amount of time to get a good elevated experience using cannabis that can last you all the way into an unanticipated overtime.
Here are some tips on infusing you party snacks:
- Make sure to make non-infused foods- this is for the guests who consume cannabis and have reached their limit and those who don’t consume at all. It may also be a good idea to eat non-infused foods beforehand so the effects of cannabis aren’t too strong.
- Clearly mark infused and non infused foods- this is to prevent unintended dosing and to balance an enjoyable experience for those with different tolerance levels.
- Know how many guests would like to consume ahead of time- any experienced cannabis consumer knows that products can get expensive very quickly. Getting a head count prior to the party may inform you on how many servings of infused snacks you should make available and maximum dosages.
- Dose low- most people go back for more when it comes to snacks. Eating infused snacks 2-4 mg at a time will help when trying to achieve the right high so that guests know when to switch to non infused if need be.
- Plan on leftovers- Since the game lasts a few hours, it is better to have too much food than too little since. Double recipes if needed, especially for non-infused foods.
For dosing and recipe help with oil and butter, please see our post on Cannabutter.
Buffalo Wing Sauce
- 1 cup cold unsalted butter
- 1 ⅓ cups hot pepper sauce (⅓ cups)
- 3 tablespoons white vinegar (¾ tablespoons)
- ¾ teaspoon Worcestershire sauce (⅛ teaspoon)
- ½ teaspoon cayenne pepper (⅛ teaspoon)
- ¼ teaspoon garlic powder (1/16 teaspoon)
- ¼ Paprika (1/16 teaspoon)
- salt, to taste
- In a small saucepan, melt unsalted butter on low heat. Add desired amount of distillate. Simmer until combined. Pour into butter mold. Place in the refrigerator and let set until solid, about 4 hours.
- When completely set, cut butter into chunks and set aside.
- In a medium saucepan, whisk hot sauce, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt until smooth.
- Add butter chunks and place on the stove at medium heat, about 300°F if you have a thermometer. Whisk until mixture is smooth, starts to bubble, and butter has melted.
- Serve sauce immediately or store buffalo sauce in an airtight container and cool in the refrigerator.
*can skip distillate and steps 1-2 if making an unmedicated recipe.
**making cannabutter prior to party is recommended to save on time the day of.
Keef-Cola Sweet and Spicy Sauce
- 10 lbs chicken wings
- ½ cup olive oil
- Salt and pepper to taste
- 2 ¾ cups of Cola
- 3 Tbsp Keef Original Cola*
- 1 cup brown sugar
- 1 ⅓ cup tomato paste
- 6 garlic cloves, crushed
- 1/2 cup red pepper hot sauce
- 2 tablespoon smoked paprika
- 2 teaspoon salt
- 1 ½ tablespoon Soy sauce
- 1 ½ tablespoon Ginger
- ½ tablespoon lime/lemon juice
- 1 ½ Tablespoon Worcestershire sauce
- Preheat oven to 400°F
- In a large bowl, toss chicken wings with olive oil and generous amounts of salt and pepper. Place on a baking sheet and cover with foil
- Bake wings for 45 minutes to an hour.
- Broil on high for 3-5 minutes for golden brown color. Set to the side when wings are done
- In a medium saucepan, combine Keef Original Cola, brown sugar, tomato paste, and garlic. Bring heat to a simmer for about 6 minutes. Whisk in hot sauce, paprika, and salt and let simmer for an additional 5-10 minutes, or until sauce thickens.
- Bring oven temperature down to 340°F. Using tongs, roll each wing into sauce and place back onto the baking sheet
- Bake wings for an additional 7 minutes to set the glaze. Serve immediately.
* if making an unmedicated recipe, substitute with regular cola. 2 mg per serving if medicating
*Pack of 100 mg that are 10mg per packet (30 mgTHC [3 packets]/14=2.14mg/THC per serving)
- 2 Tbsp fresh lime juice
- 3 packets Sprinkle (10 mg)*
- 6 Roma tomatoes, chopped
- 1 (14.5 oz) can petite diced tomatoes
- 2 green onions
- ⅓ cup chopped red onion
- 1 jalapeno pepper, seeded and roughly chopped
- ⅓ cup fresh cilantro
- 2 large garlic cloves, roughly chopped
- 1 tsp chili powder
- 3 tsp ground cumin
- 1 can Green chiles
- Red pepper flakes (optional)
- Salt and pepper to taste
- In a small bowl, combine lime juice and Sprinkle. Mix until sprinkle granules are dissolved
- Add all remaining ingredients to the food processor, add lime juice and Sprinkle mixture last. Pulse for 1 second at a time to desired consistency.
*can skip Sprinkle if making an unmedicated recipe.
2 mg per serving
- 3 Roma tomatoes, diced
- 2 ripe avocados, diced
- ⅔ cup red onion diced (1.7-2 Tablespoons)
- 15 oz black beans rinsed and drained
- 15 oz black eyed peas rinsed and drained
- 1 ½ cups frozen sweet corn, thawed
- 1/2 Green bell pepper
- 1 Red bell pepper
- 1 jalapeno pepper seeds removed, diced into very small pieces
- ⅓ cup Cilantro finely chopped
- ⅓ cup infused olive oil
- 2 ½ tablespoons lime juice fresh preferred
- 2 ½ tablespoons red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Cumin
- ½ teaspoon Chili powder
- Tortilla chips for serving
- In a large bowl, add tomatoes, avocado, red onion, black beans, black eyed peas, corn, green pepper, red pepper, jalapeno pepper, and cilantro. Toss well to combine evenly.
- In a small bowl, whisk together infused olive oil, lime juice, red wine vinegar, sugar, salt, pepper, garlic powder, cumin,and chili powder.
- Pour dressing over other ingredients and toss well.
- Refrigerate or serve immediately with tortilla chips
*can use regular olive oil if making an unmedicated recipe.
Slow Cooker Smoky Chipotle Chili
- ¼ olive oil
- 2 lbs Ground Beef
- 2 garlic cloves, minced
- ½ large red onion, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ Tablespoon Worcestershire sauce
- 1 teaspoon Montreal Steak Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cans (15 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, drained
- 1 medium green pepper, finely chopped
- 1 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
*Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges
Infused Olive Oil:
- In a saucepan, bring olive oil to simmer. Add desired amount of distillate. Simmer and stir until combined. Pour infused mixture into a glass or ceramic bowl. Set aside.
- In a large skillet, cook ground beef at medium-high heat until brown. Drain grease from the skillet and return to heat.
- Add onion and garlic to beef. Saute until tender, about 4-5 minutes. Add cumin, dried oregano, smoked paprika, garlic powder Montreal steak seasoning, Worcestershire sauce,salt and pepper to the skillet and cook for another 30 seconds.
- Combine beef mixture, infused olive oil and remaining ingredients to a 6 quart slow cooker. Stir and cook high on for 4-5 hours or low for 6-8 hours. Season with salt and pepper to taste.
- Add additional toppings and enjoy!
- 2 teaspoon sesame oil (1 teaspoon)
- 24 frozen meatballs
- 1/4 cup soy sauce
- 1 cup pineapple juice
- ⅔ cup beef broth
- ⅔ cup brown sugar
- 2 tablespoon honey
- 4 cloves garlic, minced
- ¾ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 2 tablespoon cornstarch
Infused Sesame Oil:
- In a saucepan, bring sesame oil to simmer. Add desired amount of distillate. Simmer and stir until combined, (give an estimate on time). Pour infused mixture into a glass or ceramic bowl. Set aside.
- Place meatballs in a greased slow cooker
- In a medium-sized bowl, combine infused sesame oil with remaining ingredients. Whisk until smooth and cornstarch is dissolved.
- Pour teriyaki sauce over meatballs and cook on low heat for 4-6 hours or until sauce thickens.
*can skip distillate and step 1 if making an unmedicated recipe.