Canna-que Sauce

by Kayla Johnson

When September rolls around, most people and their families are settling back into the school-year rhythm, getting used to their class schedule, and even starting to gear up for a busy holiday season that seems to start earlier and earlier each year. For many people, something else usually starts towards the end of August and early part of September that is important enough to schedule weddings and celebrations around: football. Whether it’s college or pro, thousands of people across the state watch football, and hundreds who attend the games tailgate outside of the stadiums before kickoff. Whether they’re firing up their portable grill in the stadium parking lot or cooking at home, game day festivities almost always revolve around good food, and more often than not, fans are serving up some kind of barbeque. 

Oklahomans are no exception. We love our college teams, and this year, thousands and thousands of OSU and OU fans are also card-carrying cannabis patients with the opportunity to enjoy both their medicine and the tradition of cooking out for game day for the first time. There’s no better way to celebrate than by taking your barbeque recipe up a notch with a cannabis infused, sweet and slightly spicy sauce that, while it requires a little work in advance, can be made and kept on hand as often as you need it.  

Barbecue beef ribs on the grill. Extreme shallow DOF with selective focus on center rib.

While you can cook this recipe over low heat on your stove, using a crockpot makes it effortless, and using a liner in said crockpot can minimize your cleanup even more, which can be a lifesaver on a busy day of football and friends. The oil used in the recipe below is infused coconut oil, but if you have olive oil, or even infused vegetable oil, feel free to swap it out with what you have!


Canna-que Sauce



1 TBSP minced garlic

1 finely chopped medium onion

¼ C cannabis-infused coconut oil

1 TBSP honey

2 TBSP chili powder

2 TSP black pepper

½ TSP cumin

⅓ TSP cayenne pepper

24 ounces (1 bottle) of ketchup

1 C packed brown sugar

¼ C brown or yellow mustard

¼ C apple cider vinegar

¼ C Worcestershire sauce



  1. Heat oil over medium-low heat in the bottom of a medium-sized saucepan, add onion and cook until softened.
  2. Add garlic and cook for another minute, then stir in the chili powder, cumin, cayenne and black pepper. 
  3. Stir in the ketchup and remaining ingredients, and cook uncovered for approximately twenty minutes, stirring frequently. 
  4. Cool, and stick it in the fridge until ready to use. 


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