Larry the BarBeQue Man, Historian of BBQ, Live Fire & Cannabis, demonstrating a delicious two-cheese beer dip. This easy recipe features cottage cheese, cream cheese, and deviled ham, perfectly mixed for a savory party dip. He even uses Beer to add that authentic Sheboygan flavor. There’s even a discussion on tube steaks as well…

Learn how to BBQ with cannabis — the right way. #Mixologist, #Historian, Celebrity Chef, Expert of Live #Fire & #Cannabis Leads Our #Cooking #Demonstrative episodes of #STRAIGHTPOOP. Larry the BarBeQue Man reveals #championship-level trade secrets and insider tips for cooking with weed — indoors and outdoors. 3rd generation #pitmaster. 40+ years of live fire mastery of #BarBeQue & #Weed. Nobody else does this #online. The Provenance Is There!

🔥 Grab your #FREE companion #eCookBook — BarBeQue Man Smokes With Mary Jane… And You Can Too! — 125 cannabis BBQ recipes, completely free:
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We provide ALL trade secrets and PROFESSIONAL tips!! No nonsense, no BS!! NO HEY BRO…

🔥 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…

One Thing Of Note… When Its Freezing Outside We Are Preparing Cannabis Cuisine Videos Indoors. We would LOVE to Smoke BBQ & Weed ALL THE TIME Outside. When the weather gets to over 30 degrees we will resume cooking on the outdoor set.

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 a very successful 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 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.

MY TRANSFORMATION: Since June 2020, I’ve lost 278 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

#justicefordanmarkel #howto #bbq #cookingvideos #cooking #grilling #weber #biggreenegg #pitmaster #historian #weed

00:00 INTRODUCING FOOD EDITOR OF THE DAILY HERALD NEWSPAPER
00:50 WE ARE COOKING WITH BEER AT OAKTON PARK IN SKOKIE
01:20 A FULL BODIED BREW IS USED AS OPPOSED TO TYPICAL SWILL
02:00 THE BEER IS SIMMERING – WE ADD ONIONS AND THE WISCONSIN BRATWURST
02:40 MIXING UP THE MUSTARD AND HORSERADISH SAUCE
03:32 THE SAUSAGES BEING REMOVED FROM THE BIG GREEN EGG AFTER USING THE DIRECT HEAT METHOD OF GRILLING
04:50 THE PROPER THICKNESS THAT THE SAUCE SHOULD BE
05:54 WHIPPING UP A TWO CHEESE NEW GLARUS BEER DIP
09:24 THE RECIPE WRITE IT DOWN
11:24 WE ARE GOING TO MARINATE OUR T STEAKS
15:12 JUICY STEAKS DOING GREAT ON THE BIG GREEN EGG
15:50 HOW MANY MINUTES PER SIDE FOR MEDIUM WELL
16:34 DEB TELLS US WHAT BREW GOES WITH WHAT FOOD
20:10 WRITE DOWN THIS RECIPE NOW

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