SuperCritical: Marijuana-Infused Beer

A new brew has arrived… Is this the continued decline of western civilization or an improvement?  We now have a marijuana infused IPA.  Actually this was done for the aromatics, not to get you drunk and high at the same time.  SuperCritical is a new marijuana-infused IPA from Lagunitas Brewing Company, a subsidiary of Heineken.  SuperCritical is the product of a collaboration between Lagunitas and CannaCraft, a vape cartridge company that figured out a way to separate terpenes from marijuana – terpenes being the substance that gives marijuana its distinctive aroma and flavor. This process also removes the THC before the marijuana is added to the brew, which seems to me to be kind of like purposely eating a cookie that tastes like weed without getting high, but whatever.  SuperCritical also includes vaping cartridges with beer.  Both products are for the present time only available in California, and you can get more info at the official SuperCritical site right here.   (EA Presley, Editor and Chief, "I can't get the thought of bong water ouf of my mind, yuk.  One wonders if drinking this beer would effect a drug screen...  I will leave it up to someone else to tell me how it tastes").

 
  
LITTLE JOHNNY, Passenger Train
 

A few days after Christmas, a mother was working in the kitchen listening to her young son playing with his new electric train in the living room. She heard the train stop and her son said, "All of you sons of b*tches who want off, get the hell off now, cause this is the last stop! And all of you sons of b*tches who are getting on, get your asses in the train, cause we're going down the tracks." The mother went nuts and told her son, "We don't use that kind of language in this house. Now I want you to go to your room and you are to stay there for TWO HOURS. When you come out, you may play with your train, but I want you to use nice language." Two hours later, the son comes out of the bedroom and resumes playing with his train. Soon the train stopped and the mother heard her son say, "All passengers who are disembarking from the train, please remember to take all of your belongings with you. We thank you for riding with us today and hope your trip was a pleasant one. We hope you will ride with us again soon." She hears the little boy continue, "For those of you just boarding, we ask you to stow all of your hand luggage under your seat. Remember, there is no smoking on the train. We hope you will have a pleasant and relaxing journey with us today." As the mother began to smile, the child added, "For those of you who are pissed off about the TWO HOUR delay, please see the b*tch in the kitchen."

 
     
GRILLING WIRTH MISTRESS BIANCA
  
We are about to get high calorie, smoke delicious nasty...    Smoked Beer-Can Burgers

Yield: Serves 4

Method: Indirect grilling

Equipment: 1-1/2 cups wood chips, such as oak or hickory, soaked in water or beer to cover for 30 minutes, then drained

  
On the front end:

Cooking spray

2 pounds ground beef, well chilled

1 can of beer or soda, well chilled

8 slices of bacon, preferably thick cut

Coarse salt (kosher or sea) and freshly ground black pepper

For the vegetable filling:

1 tablespoon butter or olive oil

8 ounces white mushrooms, cleaned, trimmed, and sliced

1 red bell pepper, trimmed, seeded, and diced

1/2 cup diced sweet onion (1 small onion)

2 tablespoons steak sauce, such as Best of Barbecue or A-1

Accents:

8 slices provolone cheese (about 8 ounces)

4 bakery-style hamburger buns, buttered and toasted (optional)

The recipe is below.  If all this blows your mind, here is the link to see how it is done, BEER CAN BURGERS.

Step 1: Line a rimmed baking sheet with foil and spray with cooking spray. Divide the hamburger into 4 equal pieces (1/2 pound each). Wet your hands with cold water and form the meat into 4 balls. Arrange several inches apart on the baking sheet.

Step 2: Spray the bottom and lower third of the beer or soda can with cooking spray. (Don’t skip this step.) Firmly press the bottom of the beer can into each meatball, forming a cup; the bottom and sides of the cup should be of fairly uniform thickness. Wrap a slice of bacon around the outside of each cup. Carefully remove the beer can. Using your fingers, fuse any cracks in the bottom or sides of the burgers. Refrigerate, uncovered, for 30 minutes to 1 hour.

Step 3: In the meantime, heat the butter over medium heat in a skillet. Sauté the mushrooms, bell pepper, and onion until the vegetables soften. Stir in the steak sauce. Let cool.

Step 4: Season the inside of each burger with salt and pepper. Divide the vegetable filling between the chilled burgers. Secure the bacon with toothpicks.

Step 5: When ready to cook, set up your grill for indirect grilling and preheat to medium-low, 300 degrees. Brush and oil the grill grate. Carefully transfer the burgers, topping side up, to the grill grate away from direct heat. Toss the wood chips on the coals. Cover the grill. If using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to 300 degrees.

Step 6: Indirect grill the burgers for 45 minutes, then top each with 2 slices of cheese. Re-cover the grill and continue to cook until the internal temperature of the meat is 160 degrees and the cheese has melted, about 15 minutes more. (Replenish the coals, if necessary, and/or adjust the vents to maintain grill temperature.) Toast the buns, if using, on the grill grate directly over the heat. Place the burgers on the toasted buns, if desired, or transfer to plates. Serve with your favorite condiments.