It’s officially time to roll out your BBQs with Memorial Day Weekend less than a week away. We have the perfect canna-infused side dish to serve with whatever you like to sizzle on your grill. Our Smokin’ Potato Salad is inspired by a favorite family recipe from childhood complete with memories of the blue plastic pool that was too small for you, your cousins, and the dog, and the loosely kept, super-secret surprise water balloon fight between the kids and the adults to break up the relentless heat of California sun.
Our Smokin’ Potato Salad is studded with perfectly cooked hardboiled eggs and thick slices of bacon. While it’s the perfect side-hustle to anything you are grilling, we find it’s really more of a main attraction — and a super popular one at that. To bring this childhood classic into the modern times, we added a twist, a canna-infused Bacon Mayo. We have selected our earthy and sweet Purple Gelato strain which delivers a hit of instant euphoria followed by a steady flow of soft dreamy vibes that will help you feel the beat of the music and enjoy your backyard oasis. So, call up a few friends and roll out the good times cuz we’re cooking with bacon; It’s a crowd-pleaser.
In addition to being delicious in all the ways, bacon grease is the perfect compound for infusing cannabis. Bacon grease is a saturated fat that helps with the absorption of this strain’s rich profile of terpenes and cannabinoids which means that you’ll get a powerful payload of plant goodness in every tasty mouthful. You’ll want to make extra of this magically delicious side dish because Bacon + Taters + Weed = Paradise.
As with all things edibles, it’s a good idea to test the potency of your infusion before you incorporate it into your recipe to help you understand how to dose your dish. You want the right balance of chill but you also want the dish to taste great. If you think your infused mayo is too strong, you can always cut it with a plain mayo to dilute its potency.
Recipe: Infused Bacon Fat
- Baking sheet
- Paper towels
- Heat-resistant rubber spatula
- Measuring cups
- Measuring spoons
- Frying pan with a heavy bottom
- Fine mesh strainer
- 1/2 POUND bacon
- 2 GRAMS ground Burmese BananaBerry
- Preheat oven to 350° F
- Lay bacon strips on your cookie sheet and bake in the oven for about 15 minutes until golden brown.
- Remove bacon and place cooked strips on paper towels to cool. You can munch on this tasty treat as you prepare your dish.
- Transfer the warm bacon grease (approximately 1/2 CUP) to your heavy-bottomed frying pan and add 1 TBSP of water. This will help to keep the oil from smoking and/or burning and will separate out/evaporate as you cook.
- Slowly heat the fat and water mixture and add your ground cannabis.
- Try to keep the heat around 240° F and carefully watch the bubbles coming from your ground buds. When the bubbles stop, the decarboxylation reaction is no longer happening and the process is complete. We recommend that you keep a close eye on it, checking and stirring often.
- Strain-infused fat through a fine wire strainer. Use the back of a spoon or heat-resistant spatula to press all the fat out from the ground cannabis.
- Reserve infused bacon fat for addition to the Mayonnaise recipe.
Yield: 1/2 CUP infused bacon fat or 8 TBSP with 59mg THC/TBSP or 24 TSP with 19.7mg THC/TSP
Recipe: Canna Infused Bacon-y Mayo
- Food processor (small) or immersion blender
- Mixing bowl
- 1/2 POUND bacon
- 2 large eggs, room temp
- 2 TBSP Dijon mustard
- 1 TBSP champagne vinegar (red or white wine also works)
- 1 3/4 CUP grapeseed or other neutral oil like canola, safflower
- 4 TBSP (1/4 CUP) infused bacon fat
- Squeeze of lemon (to taste)
- Salt (to taste)
Yield: Just over 2 1/2 CUPS (40TBSP) = 6mg THC/TBSP
- In a small food processor or with an immersion blender and small mixing bowl, add room-temperature eggs.
- Pulse or blend for 10 to 15 seconds to mix eggs.
- Add mustard and vinegar and blend for 20 seconds.
- Scrape the bowl to incorporate ingredients that have ended up on the sides of your food processor or bowl.
- Start blending and very slowly begin to stream in your oil.
- Once the mixture begins to thicken, slowly add the remaining grapeseed oil and infused bacon fat.
- Scrape, add lemon juice and salt to taste, and blend until smooth.
Recipe: Smokin’ Potato Salad
- Dutch Oven or Stockpot
- Saucepan – large enough to fit six eggs in a single layer
- Sheet pan
- Heavy-duty aluminum foil
- Medium and Large mixing bowls
- Rubber spatula
- Slotted spoon
- Kitchen towel
- Serving dish, if that’s how you’re rollin’
- 2 POUNDS red potatoes, scrubbed but not peeled
- 1 red onion, diced
- 2 stalks of celery, cleaned and sliced
- 8 pieces of cooked bacon, roughly chopped
- 6 eggs, hard-boiled
- 1/4 CUP Girard’s Original French Vinaigrette – this isn’t the pale orange creamy salad dressing. It’s a classic vinaigrette with hits of mustard seeds. If you can’t find it, feel free to sub in your favorite mustardy vinaigrette.
- 1/4 CUP (4 TBSP) infused bacon mayo
- Ancho chili powder (optional, for extra smoke and heat)
Yield: 8 servings (24mg THC total in recipe) or 3mg THC per serving
Step 1: Make More Bacon (cause we know you ate what you used to make the infused fat!)
- Heat the oven to 450° F.
- Arrange bacon in a single layer on a rimmed baking sheet lined with heavy aluminum foil.
- Bake until browned and the edges have started to curl or to the desired doneness. We like our edges crispy and the inside with a bit of bite left to it.
- Once done, transfer bacon to a paper towel to cool a bit.
- Give the bacon a rough chop vs perfect slices; save that for the celery. Think angles and texture here.
Step 2: Cook Potatoes
- In a large dutch oven or stockpot, place the potatoes in well-salted water, enough to cover by two inches.
- Bring to a boil.
- Reduce heat to maintain a gentle boil until potatoes are fork-tender. Usually about 15 minutes.
- Empty the pot into a strainer and quarter the potatoes. We recommend using a dish towel to hold the potatoes as they will be quite warm.
- While still warm, place potatoes in a large mixing bowl with the diced red onion and lightly coat with 1/4 CUP vinaigrette dressing.
- Stir to coat and set aside.
Step 3: Boil Eggs
- Select a saucepan large enough so the 6 eggs will sit in a single layer once added.
- Fill the empty saucepan with enough water to cover the eggs once added.
- Cover pot and bring to a boil.
- Once the water is boiling, carefully lower the eggs in the saucepan with a slotted spoon. Cover and cook for 10 minutes. After 10 minutes remove the eggs from the pan and peel them immediately.
- Set aside to cool.
Step 4: Assemble Your Salad
- Thinly slice the celery.
- When ready to assemble, add the canna-infused bacon mayo and give the potatoes a stir to coat, add in the thinly sliced celery and roughly chopped bacon and stir to combine.
- If transferring to a serving dish, do so now.
- Then simply quarter the eggs and place the quarters on top of the mixture and serve.
- We find the dressing adds enough herbs and seasoning to the dish that we don’t have to add additional salt or pepper to the dish. But, if you want to add salt and pepper, it’s your life.