Candied Canna Beer Dogs
This is not an exact recipe. You can add or omit while you taste test during the reduction of the liquids. Don't be afraid to add something not listed in the recipe to make it suit your own taste buds too!
Also, for a richer flavor try using a good dark beer like a German Stout or similar.
If you are watching the sugar, reduce the amount of brown sugar and increase the amount of honey.
Also, this is the first time I have made these and infused Cannabis into them. The dosing is something I have to experiment with. I have started with 2 tsps. of ground decarboxylated Cannabis. I will wait on the report of the effects, and then either reheat and add more or not add as much next time.
Tincture could be used, but the amount will have to be to your own tolerance and adjust as needed. Keep in mind, tincture effects reportedly wear off sooner than using cannabutter or ground cannabis.
Next batch I make, I'm going to use some cannabutter in it for longer effects, and it will give a nicer richness and shine to the sauce.
Ingredients:
3 or 4 packages of hot dogs cut into 1" pieces
1 can of Beer (any brand you like)
1 tsp. dry mustard or prepared mustard
3/4 C. Catsup
1/4 C. Honey
3/4 C. Brown Sugar (more or less as you like)
2 Tbs. Worcestershire
2 tsp. ground decarboxylated Cannabis This is approximate! Adjust this for your own tolerance level.
Pour the beer into a deep sauce or fry pan and turn heat to medium high. Put the hot dog pieces in and heat to a rolling boil.
Let them cook until slightly plumped, but not done yet. If you let them cook too much now they will overcook by the end and the skins will get tough.
Add the rest of the ingredients and stir it up well to blend. Taste test carefully, add what you like at this point.
Let it cook until the liquid is reduced by at least half, stirring occasionally. It usually takes a good 20 minutes to reduce enough to start keeping any eye for your preferred thickness of the sauce.
When the sauce (or glaze if you prefer) starts to coat the back of a spoon or spatula, it's ready. It should coat the hot dog pieces without running off like water. If you want a thicker sauce, cook it down more, but watch it closely so you don't burn it.
When the sauce is at your perfect thickness, this is the point at which you will add the finely ground decarboxylated Cannabis, or tincture, or cannabutter. Turn the heat down to low, sprinkle in the cannabis or add the tincture/butter and mix it up well. Let it simmer on low for 5 to 10 minutes. Do not let it boil, if you get it too hot you take a chance on reducing the potency of your cannabis.
Serve immediately, or keep warm in a crock pot or heated buffet tray. Remember this is meat, you don't want this sitting around at room temperature too long and start developing nasties.
