7 types for your next canna-friendly BBQ with Chef Matt

There is nothing like a great BBQ. To celebrate one of our favorite kitchens, we spoke to award-winning chef and BBQ master chef Matt aka Matthew Stockard about the dos and don’ts of cannabis cooking and collected some recommendations for varieties and products to combine with your next canna-friendly BBQ .

Chef Matt is not a “cannabis chef”.

“By the time you start calling yourself a ‘cannabis chef’, you don’t have a real résumé.” The award-winning chef told Weedmaps, “So I’m not using the term. I tell people that I’m a cook who cooks with cannabis. “

And out of respect for the cannabis plant and his own well-deserved bona fides, Chef Matt gives this award. It is a critical mindset for someone to incorporate cannabis into their trading with the care and precision.

“I don’t want to get you high for no reason,” he clarified. “I want to get you high and solve a problem.”

Born and raised in Long Beach, California, ACF-certified chef Matthew Stockard began his career in 1998 with his first restaurant in Oklahoma. He then studied culinary arts and worked around the world before returning to Long Beach in 2010 to open a BBQ restaurant. He also ran several five-star institutions for the Hyatt Regency, including Japanese, Teppanyaki, Italian, and even its Vegas-style buffet restaurants.

Today, in addition to high-profile dining events and headlining cannabis expo panels (he will headline the Cannabis Food Expo in San Francisco and Chicago in November), Chef Matt offers cannabis-infused products, virtual classes, and face-to-face meetings at events that encourage cooking enthusiasts to trying new things and becoming familiar with cannabis-infused ingredients. You will also find no shortage of great BBQ, Cajun and other sizzling dishes on his Instagram.

Chef Matt’s goal is always to inspire and empower communities to make cannabis part of a balanced, wellness-promoting lifestyle. And his approach is decidedly holistic, rooted in a deep, hard-earned knowledge of the cannabis plant. For Chef Matt, the key to infused BBQ or any other type of cannabis cooking is knowing which strains offer terpenes and action profiles that not only stimulate appetite and increase energy, but also address specific ailments and individual needs.

“When you get high [when you eat my food]”That’s great,” he repeated, “but getting someone high doesn’t always solve their problems.”

Even among your most loyal high profile and celebrity customers, making people realize that the effects of a carefully prepared, infused meal are vastly different from the bad experiences they had with distilled, highly potent. have made edibles.

“I hate that we fall into the edibles category. I think edibles have a bad reputation, ”he said. “Most of the time, I convince people that I’m not going to screw them up. When you go to places, people are afraid of edibles. All of my time, I’ve been convincing people that I know what the hell is in my products. I know exactly how you will feel about it. ”

He continued: “For example, Snoop [Dogg], one of my clients, hired me to do something and he would never eat. I had to separate his things because he just didn’t like food. He didn’t like how they felt him. ”

It took chef Matt Snoop a year to convince Snoop to try a cannabis-infused meal and reiterate that he would be able to describe the exact effects of one of his meals. “When Snoop finally tried, he came back an hour later and said, ‘I feel just like you told me I will feel.

Many cannabis cooks make their own butters and oils and, as Chef Matt observed, don’t pay close attention to the chemical makeup of the strain they’re cooking with.

“A lot of people advise … I have a lot more science behind what I do than just throwing some shit into a machine and letting it go. I’m not guessing and I’m trying to get people to let it guess. ”

Part of that work is getting other chefs to buy lab-tested, full-spectrum cannabis products from a licensed pharmacy to cook with. Chef Matt continues to develop his own products based on THC, CBD and hemp, which meet his requirements for specificity and holistic quality.

“My goal is to bring the edible market beyond brownies, crispy rice treats, and cookies.” he said. “I’m trying to make the world understand that cannabis can be eaten for breakfast, lunch and dinner.”

In the near future, Chef Matt hopes to build a brand of infused cooking products available in every state. He’s the kind of culinary personality you would hope to dominate the cannabis field, promoting greater community education and a deeper communal understanding of the plant at its center.

Chef Matt’s favorite cooking flavors

Chef Matt has a close relationship with Jack Herer Brands and shares a love for plants and an appreciation for old school genetics with brand founder Dan Herer (son of Jack).

“I ran into Dan,” he shared, “and when I found out what he was doing, I gave him an overview of all of them [Jack Herer] Burdens and what they do, and he said, “Finally someone appreciates everything my father did.” And he gives me access to things that a normal person doesn’t ask for, and he feels like I get them. “

Jack Herer

The original Jack Herer strain offers pretty much anything Chef Matt likes to incorporate into an infused meal, especially when feeding people with ailments that require an appetite stimulation.

I have some cancer patients who are simply not hungry and need to put on weight. I just give them something to get them high, yes it numbs them but it doesn’t help them get hungry. So I need to find a terpene profile that is making them hungry. So if they eat a little they want to eat again in two hours, and then they get higher and then they want to eat again. I have to get your metabolism going.

Platinum socket

Platinum Jack is a particularly high-energy strain that stimulates the appetite with a combination of physically invigorating effects and terpenes such as myrcene and caryophyllene.

The Platinum Jack has high energy. Let’s say I have a cancer patient and they are tired, they have no energy, they have no appetite. Usually I would give them something like the Platinum Jack because it doesn’t make you sleepy or tired. It makes you want to get up and move, gets your thoughts going. And as you move more, you get an appetite.

Jack Skellington

Chef Matt cooks a lot with Jack Skellington, a chilled-out, sativa-dominant hybrid rich in myrcene with a relaxing, creative high that is great for clients suffering from stress and anxiety.

Suppose I have someone who has PTSD or stress. It doesn’t help that I give them what I gave the cancer patient. Each terpene profile must be tailored to this particular disease. When someone has depression or PTSD, they need some kind of terpene profile. If someone has back pain, that’s another terpene profile. You need to know your client or create different profiles for it to work for everyone.

Other strains for your next canna-friendly BBQ

Whether you’re adding cannabis to your BBQ or pairing it with a smoke, here are some other strains that offer similar terpene and potency profiles to Chef Matt’s favorites.

Lavender Kush

Lavender Kush is a strain known for its appetite stimulation and has a relaxing effect on anxiety and stress relief. It is also rich in the hunger-inducing terpene beta-caryophyllene. “In the evening, you don’t want to smoke something that stimulates your creativity,” Chef Matt said of appetizing nighttime varieties. “What you smoke in the morning and what you smoke at night should be two different things.”

Amnesia Haze

Amnesia Haze has a THC content of around 20% with low levels of CBD. It is also rich in the terpenes beta-caryophyllene and linalool, both of which are potential appetite stimulants. It’s also known to provide the kind of energy that really energizes you for a large meal.

Terms of Service

GSC (formerly known as Girl Scout Cookies) is a high energy, mood-enhancing, and widely used strain that contains an abundance of appetizing terpenes. Be warned, however, the THC levels in this one are usually higher than Chef Matt’s recommended dose.

“If someone tries to relax, I wouldn’t give them anything above 18%,” he told us. “Unless you’re terminally ill, you don’t need anything above 20%.”

Keep this advice in mind, be careful when barbecuing with GSC or smoking with a meal, and look for GSC flowers from a brand you trust to get terpene-rich flowers with THC levels as close to 20% as possible. or less to deliver.

Some of these companies focus so on THC levels that they forget about the terpene profile. I have a feeling that the youngsters are forgetting about that. The classic cars were all about taste and feel.

An afternoon smoke to snack on

Sour diesel

We asked Chef Matt if there was ever a case where he would recommend something that at least didn’t create a strong appetite, not big enough to put a full meal on the table.

“Suppose you have a snack for lunch. If you smoke before that snack, you don’t want to smoke anything that makes you too hungry. “

Sour Diesel is a great strain for a quiet smoke before an afternoon snack. It offers stimulating, mood-lifting effects and can increase your appetite slightly, but probably not to the extent that you would want an entire meal. It’s also known for its cerebral energy, which helps end the rest of the day strong.

Featured image courtesy Chef Matt

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