Chicago Historian, Cookbook Author, Celebrity Chef, Expert of Live Fire and Cannabis Cuisine prepares his Grandpa’s Memphis Cannabis Laced Baby Back Ribs. BARBEQUE RUB RECIPE IS LISTED AT BOTTOM OF PAGE. As always claim your FREE companion piece eCOOKBOOK on us! Go to comments and at the top is a pinned link, click it!

My Credentials:

My papa Dave opened Chicago’s first BBQ meat market at 38th and State. He taught me live fire cooking 60 years ago—As a 3rd generation pit master I operated very successfully, a catering company for 30 years. I have prepared every menu item in my cookbook and videos 1000s of times. And, unlike many creators who do either 420 or barbeque they don’t possess the provenance and credentials in my arsenal.

As far back as when I was 7 years old my nana Anne taught me how to peel an orange and make an umbrella from it. From there she went on to other greats such as fruit cobbler and crisps.

As a 3rd generation pitmaster historian, and cookbook author merging BBQ and cannabis cooking. I’ve been teaching smoking & grilling techniques for nearly 5 decades. 1980 – first time I cooked with dope. I know good living begins with great food, weed and booze, if those are your poisons, all in moderation along with daily exercise. With your assistance I’ll show you how to combine traditional smoking and grilling techniques with my unique pot and herbal infusion methods.

In our new series #STRAIGHTPOOP WE PREPARE FOODS WITH GANJA. Learn how to prepare championship quality barbq in an easy to understand way. In this video, we reveal trade secrets and insider tips that will change how you approach uplifted indoor & outdoor cooking. 👇 Subscribe for more of Larry the BarBeQue Man’s BBQ & Cannabis Cooking Secrets and Tips. Click here: https://www.youtube.com/channel/UCj7W1urGovQa_O1Sz2aLRuw?sub_confirmation=1

Tune into our channel and #STRAIGHTPOOP series to find out how to redeem your companion piece eCookBook FREE! 125 BBQ & Reefer Recipes with 230 Pages… FREE!! BarBeQue Man Smokes With Mary Jane… And, You Can Too! Is the only eCookBook & YouTube channel that combines genuine BBQ mastery with cannabis culture!

We provide ALL trade secrets and PROFESSIONAL tips!! No nonsense, no BS!! NO HEY BRO…

What to Expect:
🔥 BBQ and cannabis cooking advice from a historian in both fields
📺 Vintage Culinary Adventures episodes from 30 years ago (remastered) 🥩 BBQ techniques for all applications in our series #STRAIGHTPOOP video demonstratives
🌿 Cannabis-infused recipes and methods focused on taste and convenience
💬 Real talk—no politics, just fire, smoke and twisted humor. Maybe some sports talk from my days on Chicago radio and TV?? And, behind the scenes secrets that the general public isn’t privy to…

MY TRANSFORMATION: Since June 2020, I’ve lost 250 pounds without surgery, pills, or injections. Reversed type 2 diabetes from 10.1 A1C to under 6. I’m living proof that transformation is possible through real food, exercise and cannabis even as a senior citizen.

A senior citizen hippie gentleman bad boy with an edge who’s owned four successful businesses. As far as weed, I’ve been around it since 1968. I’ve seen, grown, toked and tasted strains that most have never heard of or experienced however I’m probably older than you?!

I’m also an opioid addict. I was involved in 2 rear-end collisions, took all types of codeine, muscle relaxers, you name it. At first it was medically needed to get through the day but after healing it was a fix for fun to not suffer from withdrawal every day! For 24 years I was hooked! I’ve been clean for over 10 years and don’t go near heroin in pill form.

⚠️ LEGAL DISCLAIMER:FOR EDUCATIONAL PURPOSES ONLY! 18+ YEARS OF AGE AUDIENCE ALLOWED. IN THE STATES WE OPERATE IN WEED IS LEGAL! WE ARE NOT TELLING YOU TO BREAK THE LAW IN YOUR STATE! RECIPES CAN BE PREPARED WITHOUT CANNABIS AS WELL, THAT IS YOUR CHOICE BUT THE RECIPES ARE AWESOME EITHER WAY! THE MANAGEMENT

Rub contains equal parts decarbed Kief, Smoked paprika, cracked black pepper, garlic powder, onion powder, cayenne pepper, ground dry ginger and a pinch of sea salt

0:00:00 RIB MASTERCLASS — BARBEQUE MAN EXPLAINS THE ART OF THE PERFECT RIB

0:01:20 PITMASTER PREP — HOW WE GET OUR ANIMAL PROTEIN READY FOR THE SMOKER

0:02:20 STOP RUINING YOUR RIBS! HOW TO PEEL THE MEMBRANE FOR TENDER RESULTS

0:03:30 SEASONING THE SLAB — WHY WE START WITH SEA SALT AND BLACK PEPPER

0:07:00 FREE BBQ RUB RECIPES — GRAB YOUR COPY OF OUR ECOOKBOOK TODAY

0:07:32 INTO THE PIT — CHECKING OUR SLAB OF ANIMAL PROTEIN ON THE LIVE FIRE

0:08:54 CHERRY WOOD SMOKE — ADDING A FRUITWOOD LOG TO THE COAL BED FOR FLAVOR

0:10:44 THE FINISHING TOUCH — APPLYING OUR RICH MAPLE SYRUP GLAZE

0:11:46 MEMPHIS 420 SPICE RUB — THE FINAL LAYER OF CANNABIS INFUSED FLAVOR

0:14:03 CLAIM YOUR FREE ECOOKBOOK — GRAB IT NOW ALL YOU POOPERS!

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