01x01 - Grilled Backyard BBQ

[bunniefuu]

There is a revolution

taking the cooking world by storm

and it's all

because of this star ingredient.

Pot.

Weed.

Chronic.

The sticky-icky.

THC, the active component,

where the party really is at.

Welcome to a cooking competition

like no other.

f*ck' beautiful.

Each episode, three expert cannabis chefs

will compete

The rebound, baby.

to transform cooking with weed

into a culinary art form.

-Crunch time.

-Feeling dangerous.

Watch me do unsafe sh*t.

Oh, man. I f*cked this up big time.

Armed with a pantry full of cannabis

f*ck, yes.

sh*t.

they'll prepare a three-course,

cannabis-infused menu

that will put their culinary skills

and their expertise in weed

to the ultimate test

and be judged on the entire meal

for a shot at $10,000.

I'm like, "Hashtag, goals."

Singer, trained chef and cannabis queen

Kelis, that's me

You gotta give it a roll. I love that.

and renowned chef and cannabis expert

Leather Storrs

Two milligrams of THC. Oh, man.

will keep the party moving

-and judge the whole thing.

-Get us high.

Along for the wild ride in each episode

will be a group of special guests

Bring on the weed.

I think I'm getting a contact.

This is amazing.

who'll taste each dish and share

their thoughts while enjoying the buzz.

I'm hoping to wake up

in a bathtub later.

I am really pleasantly high.

Joining us are special guests,

singer Elle King

Hi. How are you?

actress Mary Lynn Rajskub,

Ricki Lake and comedian Jo Koy.

This is crazy.

-I'm ready.

-I'm scared.

I should be, but I'm not.

Who will enjoy the infused meals

and give us their thoughts on the chefs.

This is Cooked with Cannabis.

-Hi.

-Hi.

-How's it going?

-Hey.

-I'm Cynthia.

-Nate. Nice to meet you.

-Amanda.

-Nice to meet you.

Hi, Amanda. Very nice to meet you.

You have a Southern accent. I love that.

I'm from Georgia,

and I work out in Orange County.

My name is Amanda.

I grew up in Vidalia, Georgia, small town.

The initial introduction

of cooking with cannabis,

honestly, was just playing around

'cause I had some extra weed,

and I was making pecan pies,

and it seemed like a good idea.

Once it went legal in California,

that's when I wanted to really dive into

doing dinner party experiences

and being able to do this

in a more refined way.

I'm really here to have a good time,

cook with weed,

hopefully break

some stereotypes and stigmas.

That probably sounds wack.

Sorry.

How did you get into this?

I've been cooking professionally

for almost ten years,

-started when I was 20.

-Wow.

My name's Nathan Santana.

Not a lot of people make it this far.

They drop out after a few years

'cause it's too hard,

but I've been grinding it for ten years.

I turned 30 two weeks ago.

It's finally starting to pay off.

I grew up in the skateboard industry.

We're trying to build a community out here

with cannabis.

People look at weed

like it's so f*cking bad, but it's not.

It's so flavorful.

It tastes good.

If it's grown the right way,

there's endless opportunities

you can do with it.

f*ck, yes.

I'm gonna represent California great.

We have to. We got money to win.

This show is so cool, right?

-To be able to do this?

-Yes.

My name is Cynthia Sestito.

When I was a very young girl,

we cooked with cannabis.

But then it was all seeds and sticks.

Then I cooked for a client

that had me do a lot of cannabis cooking

for him back in like 1999.

So that's when I started

to take it seriously

and really cooking with it

and understanding it more.

The flavors were wild.

They'd walk through the room,

I'd smell this bubblegum,

"What the f*ck is that?"

Then I said, "I want to cook with that.

I want to do everything with that."

I don't eat a lot of it

'cause I don't like to be that f*cked up

for long.

I'm an older gal.

I'm trying to mellow it out a little bit.

Welcome to Cooked with Cannabis.

The grilling edition.

A great opportunity to get creative,

do something interesting, great pairings.

You have three dishes. You can do

your starter, your main and your dessert,

and we'll be judging you

on your entire meal.

What do grilling and cannabis

have in common?

Smoke. Like, we don't want to hotbox

this kitchen.

-Maybe hotbox it a little bit.

-Yeah, a little.

But we want you to blow us away.

-We don't want the fire department.

-We don't want the fire department.

-So, let's get cooked.

-Let's get cooked.

-Awesome.

-Sounds good.

-Let's do it.

-Let's go. Go. Come on.

My last edible overdose experience,

I had to be carried out of a restaurant.

Ricky, why? Why are you saying that?

Jo, is this your first time

eating cannabis or are you an avid

-Yeah, first time.

-Okay.

It's not Elle's first.

Elle wants to know if the table's edible.

It could be arranged.

Bring on the weed.

Sprouting baby broccoli,

farmers' market item, it's seasonal.

Grilling is fun. I used to work

that station when I was a cook.

I loved working the grill and you can do

so much stuff off the grill.

This is gonna be our appetizer.

We're gonna do a grilled broccoli.

An apricot salsa to go

inside the grilled broccoli.

Very light, very clean, very California.

I'll infuse it right at the very end

with THC.

Then I'm gonna finish it

with a bit of Mimosa.

I like using raw flower

'cause there's so much flavor in it,

and we want to educate people on that.

Do you guys know

if there was a little butane torch?

That's a big one. Okay, thank you.

I love to make a Gorgonzola cheese

on top of sweet figs when it's season.

And it's season.

I'm gonna go over to the grill,

lightly touching the tops of the figs.

Gonna put Gorgonzola on top,

and then I have made a reduction

of butter and balsamic and port and

that's going to get poured all over it.

I think that's a good way

to start the meal, 'cause that's

That's where my head is right now.

I'm thinking about a ceviche

to go with a sweet corn gazpacho.

We're gonna do some halibut

with some grilled elements

and a cold smoke on the ceviche.

Depending on time allowance,

but we will definitely

be adding the extra virgin olive oil

that's infused to the gazpacho.

Being that grilling

is meat heavy usually

-Yeah.

-Right?

I'm wondering where our infusions

are gonna come from.

Remember, 24 hours ago, our chefs built

their own cannabis infusions

to support their grilling menu.

Nate made a very careful and versatile

cannabutter with the Mimosa strain.

Cynthia made a balsamic reduction

then added that to a Sour Diesel butter.

Sour Diesel has that real funky,

skunky character.

Then Amanda used Dream Queen,

has some tropical hints.

It's gonna be a tasty one.

I'm like, "Hashtag, goals."

Cynthia, I think she's gonna bring us

something fun.

Looks also like she's working on a drink.

I saw a watermelon

and now I see a blender.

I'm going to be doing a c*ck.

I noticed there's some watermelon.

I noticed the liquor cabinet.

I'm gonna take the St-Germain

elderflower liqueur

which is great as a base.

And I think I'll infuse the elderflower

with three milligrams of THC powder.

A little shot of THC to get you going.

THC powder is so cool.

It dissolves immediately into the liquid.

That's great because

that'll just start the meal.

Feel pretty good about it.

That's what I think is gonna work.

I'm gonna say

some light profiling right now.

Okay, go for it.

I was prepared for Cynthia

to underwhelm me

-Really?

-I just kind of got this, like,

mom-cutting-melons-into-shapes vibe.

I would not underestimate her at all.

I wouldn't be surprised

if she's running circles around

these younger folk.

Cynthia "BK" cooks.

"Before Kelis."

Or "BC," "before cannabis," which I love.

Grill, you little b*stard, grill.

We're just infusing the peach salsa

with a little THC oil.

My dosage is gonna be even THC

throughout the whole meal.

'Cause it is micro-dosing.

Two milligrams.

Then we'll add a little more CBD.

So you're not going high and low.

Want to keep it steady

throughout the whole way.

Delicious.

That's f*ck' good.

I love to cook on the grill,

I love cooking outdoors, being outside.

Anything dealing with fire,

I'm typically into.

So, CBD does not get you high,

which is awesome.

But it's got a lot of great properties

with anxiety, pain relief,

and then THC, the active component,

where the party really is at.

That is the part that gets you high.

That's where all the fun is.

I'm gonna take

this infused extra virgin olive oil

and add it to our gazpacho.

It is five milligrams of THC

and then we're gonna cut it

with regular extra virgin olive oil

because we're micro-dosing.

Pants are falling down, of course.

You've got less than ten minutes.

I need this.

-How you doing?

-Well, I'll be honest. I'm behind.

Aren't we all?

I don't know, are we? I know I am.

I'm gonna get this pie crust

in the oven really quick.

For my dessert course, we're gonna do

a Nilla Wafer

and graham cr*cker crust pie.

I started in the beginning

so I could set my crust.

I didn't think it'd set in time.

I didn't want to leave that impression

on the judges with a f*cked-up pie.

This is the most time-restraining part

of the whole thing.

I'm gonna infuse Mimosa butter

for both pies.

That's been infused.

The rest of it will be regular butter

from here on out.

Come on.

Looks like Nate's working on his dessert.

That's a chef who knows how to make use

of his time in the kitchen.

-Yeah, I love it.

-Yeah.

out of time.

Awesome.

-Amanda's got a smoking g*n.

-What!

That's always good.

We are adding a little smoke

to our ceviche and sweet corn gazpacho.

That sassy little parlor trick.

I don't know why I'm like this.

I think it's because I'm from the country,

and I believe in the land.

I like the flower. I like the herb.

I see it as a plant

just like I see the rest of my produce.

This is cherry wood and Mimosa.

This smells amazing.

That Mimosa's got a lot of nice,

really cool citrus notes to it.

What I'd like to happen

is that they get a super strong smell

like someone smoking a joint,

but the taste is absolutely different.

I really hope

that puff of smoke translates.

Chefs, you've got less than five minutes.

-Less than five minutes.

-Oh, my gosh.

Yeah, I see applause. I like it.

I gotta drizzle next.

A little drizzle there,

a little drizzle here,

little drizzle everywhere.

It went much faster than I had thought.

Somehow I thought I had more time.

So I didn't get some of the things done

that were going to help me.

I have to heat the tops of this bullshit.

You know what I mean?

This is just a little Mimosa

that we shaved on top.

Tastes really good,

once you shave it on a microplane,

it releases a lot of oils

and a lot of flavor.

The Mimosa has

a lot of citrus flavor in it,

and there's already fresh stone fruit,

so I want to get citrus notes in it.

You've got ten seconds.

-Ten seconds.

-This is it.

-Ten

-sh*t.

-nine, eight

-Yeah, there we go.

seven, six, five,

four,

three,

two,

one!

Time's up. We're done.

-Thank you, hands are up.

-Yes, arms up.

g*ns out.

We've got applause

from the best buds' table.

The episode was grilling today.

I saw some broccoli in there,

so we have a little charred sprouting

broccoli with some peach habanero salsa,

apricot shallot, some queso fresco.

We infused the salsa

with a little THC oil.

Finished it with some Mimosa on top.

Being that it's grilling,

doing a broccolini, it's a great choice.

It is summertime,

so it's what I want to eat outside

at a backyard barbecue

with a cold beer in my hand.

How many milligrams of THC?

It's two each.

And how are you certain of that?

I measured it out

in a separate measuring cup.

Put your milligrams in via a distillate,

that olive oil.

Via a distillate after.

Very smart take.

I love the heat of the habanero,

that's delicious, the cheese

This is straight ahead excellent.

-It's delicious.

-Thank you.

-It's good, I'm like All right.

-Are you ready?

I'm into it, guys.

-I'm into it.

-So am I.

I taste the weed.

It tastes like unicorns.

I love the taste of unicorns.

How pretty.

Tell us about this gorgeous dish.

Okay, we have some figs and Gorgonzola.

and then a port balsamic glaze

with butter.

And that's right, just do that.

I've infused it

with a Sour Diesel Lemon Kush

'cause I want you to start with a sativa.

I wanna get you that high in the beginning

and then here we have

watermelon, cherries, and I have

an infusion with the THC powder.

-Okay.

-So, it's soluble.

-A water soluble powder?

-Absolutely.

It's fantastic.

Total milligrams? All here?

I don't know, three?

Three, that's great. Perfect.

The fig with the Gorgonzola,

with the balsamic, I think was beautiful.

It was pretty awesome.

It feels like summertime.

That's what I want. I want summertime

and just a bite. I want it easy.

-It's real cute.

-You drank that down, honey.

Yeah, listen. Shy, this one is not.

Are we talking about me?

I was like, "sh*t, I'm high."

'Cause I thought I did.

-Yum.

-Yum.

This is amazing, man.

Cynthia.

Bravo.

-Beautiful.

-Great job.

Oh, my God.

She looks like what she cooked.

I've got a grilled sweet corn gazpacho.

Why does it smell like I just took a hit?

I actually smoked the ceviche at the top

with Mimosa.

I grilled the veggies,

then I infused it with three milligrams

per serving in this one,

'cause the smoking is negligible.

It's not negligible because

for your guests it's like

"Who's smoking a joint?"

-Yeah.

-"What's happening here?

I'm intrigued." So I love that trick.

We like the experience, too.

And using all of the plant.

And it was smoky. It was sweet.

It was spicy.

-So smart.

-I love it.

And lovely and fun.

Thank you so much.

Amanda, I'm a soup guy.

Yeah?

That was so sexual.

-"I'm a soup guy."

-I'm a soup guy.

-Look at Ricki.

-Ricki!

Yeah!

That was a fantastic start,

right out the gate.

All right, guys, let's get cooked.

All right, let's do this sh*t.

And we're off.

f*ck' A, let's do it. Jesus.

I loved those three things.

What did you think?

They were delicious.

I forgot the g*dd*mn pignoli nuts.

Cynthia.

Swears like a trucker.

She doesn't care at all.

Cynthia gave us a classic,

and the figs with the Gorgonzola

was a perfect way

to start the grilling challenge.

But Amanda did the best job

with the weed

by putting that wisp of cannabis smoke

in her gazpacho.

That was really ingenious.

-It was like sunshine in a bowl.

-Right.

We'll see what Nate brings

in the second round.

My eyes are tearing. I'm like

If you can tell, we had to open up

our garage doors, which

You want a hairnet to protect you

from the aroma

-of the barbecue?

-It's too late.

-It's a wreck for me.

-Curses!

Exactly.

Let's see if the buds

have some new thoughts for us.

Hey, best buds, how are you feeling?

I'm not gonna lie, man.

I was a little nervous coming in,

and now I can't wait for the next entrée.

He's fired up.

Where the f*ck did I put my thing?

That's where we put the thing.

Okay.

It is amazing to me.

We're not even close to understanding

the depth of what cannabis is.

We haven't even touched the surface.

It's kind of like being in the Wild West.

I think I'm making wild salmon.

I'm gonna throw it on the grill

for a split-second to get grill marks.

Then I'm gonna wrap it in banana leaves

and finish it off.

Then some bok choy that's been charred

and Swiss chard.

That rhymes. Look at that.

And some hot spices.

It's gonna be a bit of Indian,

a bit of everything, I think.

We'll see.

See how much time I have, right?

I am working on grilling some onions

for my marinade.

Wing Shack, that was my first job

when I was 15,

and Wing Shack sounds simple,

but the idea of the tickets, the rush,

we're making these sauces.

I was like, "Wow, you can actually

make money at this and it's fun."

But then I got into the business of food,

and that was a real key difference for me.

I love that part of it.

I'm starting a piri piri sauce

right now,

for the lamb I'm thinking about doing.

That's where our grill element

will come in.

This is a really cool marinade to use.

It's got African bird chilies,

but it's mostly red peppers, peppers,

garlic, herbs.

Just enough heat.

Fourteen peppers was the magic number.

For this next course,

we're gonna make burgers.

Nice juicy burgers.

It's a mix of chuck and brisket.

The brisket has a lot of fat content.

When you make your burgers,

it's gonna cook in its own fat,

and the chuck is lean, so

you basically have

the best of both worlds.

I know it sounds super easy

and simple, but

it won't be.

On the grill over there,

I've got poblanos going.

We're gonna make a charred poblano butter

with the serrano and Old Bay mayo

and caramelized whiskey and beer onions.

Burgers.

Juicy, slutty.

Thirty minutes.

I'm not good. I'm not happy.

I want more time.

Thirty minutes.

We've got the Dream Queen butter

going in the polenta.

Three milligrams of THC

and one milligram of THC

in the piri piri sauce.

A little salt for flavor.

I'm gonna infuse this

with a little Mimosa butter

for the poblano butter for our burger.

This is THC.

It's gonna be two milligrams per burger.

I'm grilling up some Swiss chard

'cause it's pretty and it tastes good.

I'm grilling that and I just grilled

some baby bok choy.

It's gonna be a little bit of Indian,

a little bit of Thai.

I don't know. A little Southern.

f*ck if I know. Something like that.

People need to know that there's

great freedom in cooking with cannabis.

Anybody can do this.

When I teach cooking, I'm not like,

"Do this and got to do this

and a little bit of that."

It has to be that you really want

to embrace this whole process,

and that means you gotta feel free.

I just made a kaffir lime-lemon sauce.

I infused that with two milligrams of THC.

Then I thought I'd do a CBD

to bring the high down a little bit.

Sort of level it off.

That's what I'm gonna do

with the olive oil in the vegetables.

Mary Lynn,

how are you feeling?

I love it.

Everybody's beautiful.

-Hilarious.

-Everybody's beautiful.

Intensive grilling, baby.

I really don't want to burn these bones.

This should really be in water.

That's what I should have done,

and I haven't done that.

But, that's life.

How you feeling?

I really can't see right now.

I'm regretting the piri piri

now that I'm on the grill.

Honey, I'm regretting all of this.

You okay? It's really bad.

Really smoky. They opened

-They've got two fans going.

-I'll suffer for my art

because I'm a professional.

-But I'm also a father, so I'm cautious.

-I'm choking.

Where are you going?

You're so dramatic.

-Safety first.

-Safety first.

-Come on. Look

-So dramatic.

I just feel more comfortable.

I don't think anything will happen.

-Right behind you.

-Sorry.

Let's go.

-Wrap it up. We can't take much more.

-Five minutes.

I'm feeling all right.

I'm not really a fan of some of my lamb.

Go to hell.

That go to hell wasn't at you.

I was talking to that fire.

-Let me know if I'm in your way.

-You're not.

I wanted a heavier sear on a couple

and didn't get it.

But it still was a good showing.

I'm not mad.

This burger I mean, it's simple, but

it packs a lot of flavor.

I mean, I think I'm gonna be okay,

but I'm nervous

as I think I played it a little safe.

We'll see what the judges say.

I should've had my banana leaves in water,

and I just didn't have time to do it.

These things

The best laid plans of

whatever the f*ck they say, right?

Less than two minutes, chefs.

Less than two minutes.

Less than two minutes? Feel great.

'Cause we got burgers, baby.

I got a nice slather of poblano on there.

This is where the THC is gonna come in

this way infused

to give it a little extra flavor.

Oh, man. I f*cked this up big time.

So easy. I do it a thousand times,

and today it's f*cked up.

One minute, chefs.

Can't believe I'm this slow.

Lookin' real nice.

-Ten

-Wait, no

-I'm not gonna be done.

-nine, eight,

seven,

six,

five,

four,

three,

two,

one!

Oh, my God, I see a burger!

-You wanted to do that countdown so bad.

-I was so excited.

In it.

It's just right here in case you need it.

-Our resident drama queen.

-Squeeze the two parts together.

In case the burger's too fire?

In case the burger's too fire. Savage!

-You can't fork and knife these.

-Well, listen, I am going to cut it.

You got poblano butter

that was infused with THC.

The burger's the mix of chuck and brisket,

so 70-30.

The mayo on there's

serrano and Old Bay mayo

with smoked cheddar.

That's a very gutsy choice on your menu.

If you're gonna bring a burger,

it better be t*ts and this is right on.

f*ck, yeah. The infusion's in all that

butter that's dripping out of there.

So it's two milligrams of THC inside that.

Right. If I eat all that butter.

-Yeah.

-It would be prudent to do a wipe-em-up.

Yeah, you got to wipe all that sh*t up.

Yeah, this is good.

The last course is gonna be

THC and CBD to level you out.

You have dessert you level out

and want to chill.

-Right.

-Right.

Very good. I love it. It's delicious.

Excellent.

Thank you. Appreciate that.

-Oh, my God.

-Is it good?

Are you f*cking kidding me?

It's so good, right?

I just drooled.

Okay, so this is banana leaves,

and inside of it is the wild salmon.

Just rip it open with your forks.

And then you also have the grilled greens

and that's bok choy and Swiss chard.

Dosage?

Micro-dose, baby.

-She's gonna teach him.

-It's only two.

Only two THCs, baby.

You're not gonna get f*cked up.

-Only two THC?

-Yeah.

-What are we doin' here?

-I'm just telling you.

You got a lot of other food you're eating.

Yes, I appreciate that.

I love this,

and the first thing I said was,

"I think she's actually grilling

in a leaf," so, for me,

getting that smoky flavor

in the leaf lends to a butteriness,

-which I love.

-Delicious.

-You're very kind. Thank you.

-Really delicious.

-This salmon is so good.

-I wanna give some to my dog, but I can't.

That's not really a compliment

to the chef.

That's spicy.

Hey, Ricki.

My inflammation's down.

Mazel tov.

What are we looking at?

We are doing piri piri grilled lamb.

-I love that.

-It is chili peppers,

red peppers, loads of spice.

It's over a coconut-scented polenta,

and that has our Dream Queen butter.

How many milligrams in the polenta?

We've got one milligram of THC

in the piri piri sauce

that the lamb chops were marinated in,

and three milligrams of THC in the polenta

from the Dream Queen butter.

-It looks beautiful.

-Thank you so much.

-This is delicious.

-Thank you so much.

Thank you. I'm gonna stop eating it,

but I don't want to.

First of all, the fact that

you picked your bowl up. You're like,

-"I'm going all the way in."

-It's just messy.

I'm mostly trying to cover my grill

which I'm sure is full of everything.

-No, you're doing great.

-Thank you.

I love lamb.

I'm gonna I might be in a

Not, I mean

Where I don't think I'm high,

but probably I am.

-I know I feel I'm high.

-I'm getting a little self-conscious.

You're amazing. Can I just tell you?

You're amazing.

You're amazing and you're amazing

and I hope you know that I really

genuinely feel closer

-to all of you.

-Wait. Hold on.

You said, "You're amazing, you're

amazing," looked at me and went

"You're amazing, you're amazing,

and we're having a good time."

This is it, guys, for $10,000.

-Let's get cooked.

-Yeah, let's do it.

This one's gonna be difficult.

I knew it from round one

because I felt like these were all

really solid starts.

How do you feel about the burger?

Okay.

I'm lightly conflicted, A,

because you have some and I don't

and I'm jelly,

but ballsy move with the burger.

His dosing was the smartest

and most precise with the poblano butter.

I knew exactly what I was getting

cannabis-wise in that dish.

He definitely stepped up.

Amanda's dish was nice,

but Cynthia's grilled banana leaf salmon

had that grilled taste.

It was flavorful and it looked gorgeous.

-I'm gonna snuggle her.

-I know, but she would bite you.

But that would be all right.

That one's not good.

Man, let me tell you what I would do

with $10,000, guys.

I'm gonna give back to business

and invest that money

and hopefully be able to start getting

more chefs of color

into private chef work.

Because, honestly, I don't think

the talent pool's all the way there,

and there's room for a lot more of us.

So, I was thinking a peach crumble,

probably some mango.

We also have some CBD honey

that I would like to use.

-What do you got goin' down right now?

-You know.

A little some of this,

a little bit of that.

Missing some things, improvising.

I did have an issue with the second

course for me,

only because I couldn't get

the banana leaves to work properly.

I am thinking of making a

Good question. I think I'm

We don't have a lot of time.

I'm gonna grill some apples

and going to make, like, sort of

a lemon rosemary cannabis thing.

After this, I am gonna go have a c*ck

and a smoke. How's that?

So, when I saw Kelis take that burger

back to her chair,

I knew we're doing something right.

If I won the 10,000 bucks,

it would really help grow my business.

It'd be life changing.

I would be stoked as f*ck.

We're gonna do a little grilled mango,

macerated with a little CBD in mescal.

Then we have our pies setting

in our fridge right now.

So our crust has been infused

with Mimosa butter.

Then I'll finish it off

with a little bit of whipped cream

and just a little lemon and lime zest.

Super fresh, super flavorful.

I think you're gonna be turned

into a stoner today, maybe.

-Me?

-This is like, break-through.

-You're converting me today.

-Right?

Okay, where's my knife? Where's my sh*t?

sh*t.

I'm going to infuse with butter

because it is a dessert,

even though I could do an olive oil but

I'm gonna infuse it with butter.

I'm going to use an Indica strain.

Two milligrams because I want

to bring everybody down.

If I were doing a private meal,

that's what I'd be doing.

I'm gonna make a classic dessert

that goes back from years ago

with some of my clients.

So it has a lot of memories for me.

It has a lot of good feeling

about cannabis.

It's where I really started to learn

how to cook with cannabis.

I'm cooking on the fly.

Okay, I'm going to infuse some heavy cream

with the Mondo THC powder.

I'm gonna put 30 milligrams in there.

Then we're gonna add the CBD honey

to our mango and peach and ginger mix.

It's the end of the meal.

Let's come down a bit.

Less than five minutes.

Less than five minutes.

We are ready for dessert.

Forgot what I was looking for.

What the f*ck was I looking for?

If my pie's not set,

then it's gonna be a little bit runny,

but I put it in a blast chiller,

so hopefully

praying it sets.

This is our grilled element.

This is a bit of mescal

that we're gonna macerate our mango with.

I'm gonna add a little sugar to this

and this is straight CBD.

We have THC in our crust already,

a little kief we'll add

to the whipped cream.

Look, they're making whipped cream.

It's whipped cream.

Do you like whipped cream?

-Do you like whipped cream?

-I love whipped cream.

-Do you like eating it off someone's body?

-What?

What'd you say?

Do you like eating it

off of someone's body?

Two minutes.

Two minutes, Cynthia.

Two minutes. I heard you, honey.

All right. So let me get the teaspoon.

Lost my teaspoon.

It would be lovely, of course, if I won,

but do I think I can win?

I can't answer that question.

What do I f*ck' know?

It set.

Barely, but

Less than one minute.

Last one.

Spray the tops of those,

get a little sheen.

Pluck that out.

Didn't make enough whip,

but we'll spread it out.

I'm doing all right.

I mean, something will be done.

f*ck you, little f*ck.

I have

I mean, the f*ck' crust

looks f*ck' good.

That's all I care about.

f*ck it.

I'm going with I'm doing my

The old way.

You've got ten seconds. Let's go.

Ten,

nine, eight,

seven,

six,

five,

four,

three, two,

one!

-Yay!

-Put it down!

That's my favorite part.

I love counting.

Come on out, guys.

They did an amazing job.

-Seriously.

-So good.

All right, so talk to us.

So, it's a Nilla wafer

and graham cr*cker crust pie

that was infused with Mimosa butter.

The custard is mango and condensed milk,

and then I grilled the mango

and macerated it in mescal and CBD.

The whipped cream is infused with kief,

and we finish it with a little lemon zest.

Yum. I taste the THC.

The crust is about two milligrams THC,

five milligrams of CBD in the mango.

We hit you small in the beginning

and then hit you hard in the end

to relax you and mellow you out.

Smart. It's pretty.

Leather, Elle just ate the whole pie.

This is Cynthia.

You're eating a crepe

and it's with grilled apples,

a very simple dish and with pistachios

and pecans that have been caramelized.

Pretty simple straight-on dish

with a little rose

I'm sorry.

How many milligrams do we have here?

It's two milligrams total.

-Just THC.

-Yeah.

-No CBD?

-No CBD.

Because everything else had so much,

at this point, I had to lower it.

Where's the THC?

In the sauce you're eating, that you like.

Okay, so I think we can move on

to Amanda's.

So, we've got a grilled peach,

mango and ginger skillet crumble.

I love crumbles 'cause I'm from the South,

and peaches.

We added CBD honey to that,

so it has got

60 milligrams of CBD in there.

For dinner parties, I like

to bring you down when it's time to go.

-Are they sleepovers?

-No. Bring that high down a little

so now we can go back to drinking

and talking and move on with the evening.

We only have one milligram of THC,

and that's in our Fireball whipped cream,

-so a boozy whipped cream.

-Is that what that is?

Yes.

I loved all the desserts.

This is gonna be hard to judge.

I liked certain dishes the most

from each of them.

Let's make them leave,

and then really go to town.

-That's cool.

-Don't you think?

That's fine with us.

You did a fantastic job.

Thank you so much.

-Remarkable.

-We'll see you shortly. Thank you.

So good.

Between Nate, Cynthia and Amanda,

who gave you the most consistent,

best overall experience?

-My favorite dish of the night, lamb chop.

-The lamb chops?

Yes, then the pie from Nate.

Cynthia, I thought, overall every dish

was so cohesive

and so delicate and beautiful.

-Amanda's gazpacho blew my mind.

-Yes.

The cannabis was perfect, the amount of it

felt so good, tasted good.

It was the b*mb, that blew me away.

I'm straddling Amanda and Nate.

-And

-Aren't you lucky?

Yeah.

Thank you.

Pick one.

That pie. That freakin' pie.

It was delicious.

Are you stoned?

-Yeah.

-Yes, 100%.

I've been stoned since course one.

This one, I got to give her a gold star.

Doesn't have any experience with edibles.

Thank you for being brave for us.

Would you do it again?

-Would you do it again?

-Yeah.

Well, she's like, yeah

-I'm gonna hook her up.

-That means throw the roses.

Overall, how do you feel

the grilling theme was incorporated?

Everybody was grilling

to their little hearts' content.

We got the smoke to prove it.

Let's start with Cynthia.

She puts a lot of personality

into her food, which I appreciate.

But I didn't think the grilling

contributed to that dessert.

-The salmon was so pretty.

-It was very pretty.

It was cooked really well.

I didn't feel like the dosing

was thought-out.

Nate. He started off

with a charred broccoli.

It was certainly a very nice, rustic

and current dish.

-Right.

-He dosed each one individually.

So that was a nice control of dosing.

-Can we talk about the burger?

-He made an awesome burger.

He should be proud.

-Then he gives us this absolutely

-Then he drops it.

wonderful pie. It was fantastic.

So, Amanda

Come on.

That gazpacho was absolutely sunshine.

I loved it. It was beautiful.

-I love that when you open it up

-A little poof, yeah.

Her second course was the lamb

If you marinate something and grill it,

a lot of it's gonna drip off.

So there was a little bit of inexactness

there in terms of dosing

-Right.

-but she made me feel good,

and she made me feel like she had

a personal relationship with cannabis.

-Right.

-If we really need to get to brass tacks,

it's between Nate and Amanda.

We should bring 'em in.

Yay.

I think across-the-board

you guys did a fantastic job.

It was hard because all of you have such

wonderful personalities on your plates.

Ultimately though,

we had to pick one winner.

I think I played it too simple.

But hopefully the flavor lacks up

for the simplicity of the dishes.

I feel pretty good about it.

I definitely feel good

about the cannabis part of it.

I gave my best,

and I don't ever have regrets about that.

The winner

of our grilled competition

who not only mastered

the element of smoke in a culinary sense,

but also with cannabis

is

Nate.

Yeah. All right, Nate,

you're taking us to Greece.

c*ck, baby.

-You're paying. Fine.

-Good job.

Congratulations.

-Thank you.

-How do you feel?

Good. Ten years of hard work put into it.

I just won 10,000 f*cking dollars.

I'm a very humble man. Very blessed.

I feel great.

Honestly. I've worked my f*cking a*s off

to get here

the last ten years

and it's finally starting to pay off

and it's nice.

It's very It's a blessing, honestly.

When I got here,

it was just about having fun.

It was never about the money.

It was about making the connections

and meeting great people.

Did you have fun?

Abso-f*cking-lutely.

-Did you make connections?

-Absolutely.

-And meet great people?

-Absolutely.

And win $10,000?

Yeah. We gonna be all right.

It's a good night, right? I love that.

We gonna be all right.

Good.