Father’s Day on the Grill

Sometimes the Universe just aligns: Father’s Day comes along just when grilling season is reaching its peak!  Whether or not the father you’re honoring is a grillmeister, these grill-friendly recipes will put a smile on his face (and everyone else’s). We’ve even thrown in the perfect Dad’s day drink for sipping while the grill heats up!

Don’t forget to add a little Caliper CBD, to give Dad even more reason to relax and chill. Flavorless, calorie-free and quick-dissolving, it goes with everything on the menu, any day.

Here’s to an extra special Father’s Day!

Old-Fashioned CBD Cocktail

Serves 1 | 20 mg CBD per serving

Just as it sounds, an old-fashioned cocktail has a long history, popular since the 1800s–but adding a little CBD just makes a good thing even better.

Sugar cube

2-4 dashes of Angostura bitters

Small dash of water (about ½ teaspoon)

1½ ounces bourbon or rye whiskey

1 (20 mg) packet Caliper CBD dissolvable powder

Orange peel, to garnish

Cocktail cherry, to garnish (optional)

Place a sugar cube into (what else?) an old-fashioned glass. Add bitters and water. With a muddler or the edge of a spoon, gently muddle until sugar is dissolved. Fill the glass with ice cubes; add the whiskey and Caliper, gently stirring to blend. Garnish with orange peel and cherry, if using), and enjoy.

CBD Veggie Burgers

Makes 6 burgers | 10 mg CBD per serving

Many veggie burgers dry out on the grill, but these won’t! The sautėed vegetables and cheese keep things tender and juicy, with a little extra umami, while a little CBD adds wellness to the mix. To make it vegan, increase the walnuts to 1 cup and swap ½ cup of your favorite shredded vegan cheese for the Gouda.

2 tablespoons vegetable or coconut oil

4-6 mushrooms, trimmed and quartered (about 1 cup)

½ medium onion, finely chopped

1 garlic clove, minced

½ cup walnut halves

1 teaspoon cumin powder

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (15-ounce) can black beans, drained, divided

3 (20 mg) packets Caliper CBD Dissolvable Powder

1 cup cooked brown rice

3/4 cup shredded Gouda, Jarlsberg, or Colby cheese (about 3 ounces)

6 hamburger buns, lightly toasted

Heat the oil in a medium skillet and add the mushrooms and onion. Sautė until soft and browned, 8-10 minutes; add the garlic and cook 1 minute more. Remove from the heat and let cool.

Meanwhile, pulse the walnuts, cumin, chili powder, smoked paprika, salt and pepper in a food processor to a fine crumb. Transfer to a large bowl and set aside.

In the (now-empty) food processor work bowl, add the cooled cooked vegetables, about 1 cup of the beans, and the Caliper; pulse a few times until all is evenly chopped but still has some texture. Add to the bowl with the walnut mixture; stir in the remaining whole beans, the rice and the shredded cheese. Shape mixture into 6 patties, about ½ inch thick. Refrigerate for 30 minutes to allow the patties to firm up.

Preheat the grill for a medium-hot fire and oil grill rack (or, heat a large greased skillet over medium-high heat). Cook for 3-4 minutes on each side or until heated through. Serve at once on buns, with your favorite toppings.

Butterflied  Adobo Chicken With CBD

Makes 6 servings | 10 mg CBD per serving

Butterflying (or “spatchcocking”) a whole chicken gets all the parts of the chicken cooking evenly–no more overcooked breasts and undercooked legs!  Here, we’ve adapted it to make a grill-worthy, CBD-enhanced version of the beloved Philippine national dish.

1 (3½- to 4-pound) chicken

1 medium onion, chopped (about 1 cup)

1 cup distilled vinegar

⅓ cup soy sauce

6 large garlic cloves

1 tablespoon dark brown sugar

3 bay leaves

1 teaspoon black peppercorns

2 tablespoons coconut oil or vegetable oil

3 (20 mg) packets Caliper CBD Dissolvable Powder

To spatchcock the chicken: Using heavy-duty kitchen scissors, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard or reserve for making stock. Place the chicken cut-side down and flatten with the heel of your hand.

To prepare the marinade, in a blender, puree the onion, vinegar, soy sauce, garlic, brown sugar, bay leaves, and peppercorns.

Pour a little of the marinade into a large glass or ceramic baking dish; add the butterflied chicken and pour over the remaining marinade, spreading to coat all over.  Cover and refrigerate, turning chicken occasionally, overnight or up to 24 hours.

When ready to grill, preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated.

Remove the chicken, reserving the marinade. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, about 30 minutes. Transfer to a platter, tent with foil and let rest for 5 to 10 minutes before carving.

Meanwhile, pour the reserved marinade into a small saucepan, add ½ cup water and the coconut oil,and bring to a boil. Continue boiling, stirring frequently, at least 5 minutes, adding more water if needed, until it reaches a glaze consistency. Stir in the Caliper, then drizzle glaze evenly over the chicken and serve.

Ready to try for yourself?