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.
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!
Mash up the avocado into smaller pieces, once you've vcut it open and removed the pit. Add all ingredients to a blender, and blend until smooth.Wash face with a cleanser, and a facial scrub, then pat dry and then apply mask liberally to face and neck.Let it sit on face for 20 minutes. Wash mask off face and follow-up with your typical skincare routine.
Enjoy sitting around a beautiful dinner or picnic table with your girls and nibbling on a seriously delicious and possibly potent cannabis dinner! Everyone can pitch in, and enjoy this highly recommended infusion.
Pour milk over shallots in a large bowl, then remove them and toss them in flour.Gently place them in oil heated to 350 degrees F, and fry in batches, and remove and place on a paper towel until all finished. Fry them for about 2 minutes until golden.
Sprinkle salt on top of the fried shallots then slice your tomatoes into thick slices. Drizzle your poppyseed dressing on a plate, and add your sliced tomatoes in a nice layer or line across. Salt them generously.
Next, chop fresh basil into small pieces, and sprinkle on top of tomatoes. Sprinkle & crumble Gorgonzola cheese on top of the tomatoes. Then sprinkle a healthy amount of your fried shallots on top, and drizzle with cannabis oil and some more poppyseed vinegarette! Serve immediately, and enjoy!
3ouncegelatin sheets ( or 3/4 ounce gelatin powder)
2/3cupslight corn syrup
Combine the gelatin and 1/2 cup of the cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the cannabis syrup.
Meanwhile, combine the cannabis sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 13-15 minutes. Add the vanilla and mix thoroughly.
Oil a 9×9 inch baking dish and top with baking paper. Coat baking paper with oil and pour weed marshmallow mixture into the pan, smooth the top, and cover with another piece of baking paper. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board of powdered sugar and cut them in squares. Dust them with powdered sugar or cannabis powdered sugar.