CBD Braai Sauce — herb basting sauce with CBD oil

INGREDIENTS

What you'll need

• 1 cup tomato sauce / passata
• 1/3 cup brown sugar
• 3 tbsp Worcestershire sauce
• 2 tbsp red-wine vinegar
• 1 tbsp Dijon mustard
• 3 garlic cloves, crushed
• 1 small onion, finely grated
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 1/2 tsp salt (taste before adding more)
• 24 mg CBD oil (e.g., 0.8 ml of a 1000 mg/30 ml tincture — adjust to your bottle's strength) — whisked in off-heat at the end

METHOD

How to make it

1. STEP 1

   Combine the base

   In a small saucepan, combine tomato sauce, sugar, Worcestershire, vinegar, mustard, garlic, onion, paprika, pepper and salt. Bring to a gentle simmer over medium heat, stirring.

2. STEP 2

   Reduce

   Simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat.

3. STEP 3

   Cool below body temperature

   Pour into a heatproof jar and let cool to lukewarm (you can hold the jar comfortably in your hand). Heat above this point will reduce CBD potency.

4. STEP 4

   Whisk in the CBD oil

   Drop the CBD oil into the cool sauce and whisk vigorously until fully integrated. Cap, refrigerate. Label with date, total CBD content, and per-serving dose.

5. STEP 5

   Brush at the braai

   Brush onto chops, wors or chicken in the last 3–5 minutes of grilling — long enough to glaze, short enough not to burn off the CBD over flame.

FAQ

Common questions

Why brush it on so late?

Direct flame and sustained 200°C+ surface heat degrade cannabinoids quickly. Brushing in the last 3–5 minutes glazes the meat without burning off the CBD.

How long does it keep?

Refrigerated in a sealed glass jar, up to 14 days. Stir before each use — CBD oil can separate slightly.