🍯 blackthumbbetty's Cannakitchen🍫

[Zudnik]

Concentrates Blog

@Jmky105, I only do edibles but I’ve heard that you can use it as a dab. I just don’t want to steer you wrong. The final product is approximately 700-750 mg of THC per gram so its pretty easy to dose properly. Some recipes as you will see, require the concentration to only go down to an oil consistency just because it’s easier. But if you have the wax, you could, say, make cookies by melting just some of the butter and stirring in the was, then refrigerating it and adding it in with more but…

Here’s a link to a thread with lots of info on edibles. Decarb at 240° for 30-40 minutes this will activate the thc then infuse in butter or oil such as coconut oil , caligurl is the person you’ll want to tag in for more info
Keep em growing growmie

[Caligurl]

Thanks @Zudnik - Blackthumbbetty is not on here anymore… at least for a while longer - she’s taking a tolerance break from the forums. I can still contact here with any questions that I may not know the answer to.

[Zudnik]

Yup, i happened upon Betty’s first tried the budder infusion used that in a pan of Brownies, was awesome . Then i recently happened across yours and am now waiting for my everclear to evaporate gonna try your gummy recipe

[Caligurl]

Can this part of the thread be moved to it’s own journal? I don’t like cluttering up this one since it’s way off topic @Myfriendis410 starting with 364.

[Budbrother]

Lyftd Beef Taquitos

• 2 pounds Beef Eye of Round
(or anther lean, tender cut)
• 2 boxes Cream Cheese
• 3-4 cups Mexican blend shredded cheese
• 1 pk Taco seasoning
• 20-25 Fajita tortillas
• 1 tsp Sage
• 1 tsp Pepper (fresh ground preferred)
• 1 tbs Red Chili flakes
• 1 tbs Minced Garlic
• 1-2 tsp Beef Better Than Bullion [BTB]
• 1 tbs water
• 4 Oz can Green Chili (drained/reserved)
• 3 tbs Canna Budder/Oil (melted)
• 3 tbs Butter (melted)
• Sm Onion (diced)
• Sm Red Bell Pepper (diced)
• Hot sauce to taste
Alternatively, if using chicken, increase water to 1/4 cup. Omit the sage & BTB (or use chicken instead). Add salt to seasonings, if you skip the BTB

• Turn crock pot on low
• Add Sage, Pepper, Chili flake & 1/2 packet of Taco seasoning to bowl
• Coat meat and place into warm crockpot
• Put Cream Cheese on top of the meat
• Add the water, garlic, and drained Green Chili juice
• Cook on low 7-8 hrs
• While warm, shred the meat inside the crock pot, using a hand mixer
• Add shredded cheese, beef BTB, reserved taco seasoning, green chili, desired amount of onion, bell pepper, and hot sauce. Then combine on low with mixer
• Heat mixture for 1-2 hrs [Optional] let cool over night to flavor and for ease of stuffing

——————————————————————

• Preheat oven to 400°
• Warm tortillas, wrapped with dish towel. Microwave, 5 at a time, for 15-20 seconds
• Brush inside of tortilla with melted canna oil/budder. Make sure to leave a crescent shaped, un coated end
  
  
• Place a small amount of mixture on a tortilla and roll it up
• Dip fingers in water, using to seal each, before placing seam-side down on a baking sheet.
  
  
  
  Tip: I microwave some water 1.5-2 mins. Then float measuring cup with the budder to melt. Now dipping water and melted budder are in same place.
• Once all have been stuffed. Brush outsides of each taquito with some melted butter
• Bake for 8-12 min until edges start to golden
  
  
  
  Storage: freeze individually on parchment, then package. Bake frozen @ 400° for 20-25 min

[Zudnik]

Freakin Awesome

[Budbrother]

I also make Burrweedos by painting the tortillas. I used to make medicated tortillas, but this is just easier.

[Thumper]

Nice and thank you! Need a scratch & sniff screen on the phone! I’ll @you when I give this a go!

[Skydiver]

@Budbrother

Storage: freeze individually on parchment, then package

Wouldn’t last that long no need to freeze haha
Thanks for the recipe sounds delicious!