Chef Pat Newton’s Bud-B-Q Sauce


1 tbsp, olive oil


Yields about 1 cup (250 ml)


Heat a medium sized saucepan over medium high heat. Add olive oil and sweat the diced onions garlic until soft and translucent.


Carefully add bourbon and deglaze, and reduce the liquid. Add cannabis, sugar, tomato sauce, maple syrup, molasses, Worcestershire sauce, tomato paste, vinegar, seasoning, and paprika, and whisk well to incorporate. Reduce heat to low and simmer the sauce for 15 minutes.


Use immediately or cool to room temperature and transfer to an air-tight container and store in the refrigerator for up to one month.