Now Legal In Most Sane-Thinking States and Canada…
BarBeQue Man 420 CookBook
In time for the holiday season…. The Very First CookBook of its kind!
BarBeQue Man™ Smokes with Mary Jane…. And, You Can Too!
Scrumptious BarBeQue Cannabis Recipes MMJ Patients and Recreational Cannaisseurs will Love….
#StraightPoop on how a burned-out, three-time high school drop-out turned celebrity chef, made it happen in life. Even though running into stone walls, like living with the pain of chronic depression, PTSD and the addiction of pain killers, it seemed his entire life! And to shed the mental abuse he was subjected to growing up and how he kept his life moving forward…. Positively!
BE FOREWARNED!!
MY USE OF FOUR-LETTER WORDS IS EXACTLY HOW IT COMES FROM MY MOUTH TO KEYBOARD. CRASS, CRUDE AND TO THE POINT! I DO NOT APOLOGIZE HOWEVER:
THE RECIPES ARE AUTHENTIC BBQ CANNABIS!
THE FIRST COOKBOOK OF ITS KIND!!
Cook the Dishes High Octane or Not! It’s Cool and Totally Up to You!! Recipe Substitutions are Completely Listed Inside…
Captions from my cookbook;
1968 DNC Convention….
I have been a “head” since 1972. I don’t look my age! Drugs were the answer!! NOT REALLY! As a kid I grew up in the 60s and 70s. My mom’s younger sister exposed me to grass when she was the publicist for a rock band. Before that she dragged me to Grant Park in Chicago one warm summer night. During the anti-Vietnam war era during the fucked-up late 60s my crazy, stoned to the gourd aunt, is recklessly driving up South Shore Drive in my Papa Izzy’s white 64’ Chevy convertible with red vinyl interior, while my other aunt, my mother’s youngest sister is riding shotgun while tripping on “4-way Window Pane” LSD. They decided their summer-time babysitting vocation of a ten-year-old was to educate me with a cultural adventure of the city.
The LIDS….
I have worked in the cannabis industry before it was fashionable and hip and have experienced “dry seasons” but hell there’s plenty of great dope to go around nowadays! I mean it isn’t 1977 when President Carter sprayed Paraquat on the weed crops. You’d give your connection $20.00 and got a LID (3 fingers-high in a bag, in 72’ a LID of Mexican cost you $5.00!) of Oaxacan Gold that looked like birds pecked at it because it was sprayed with some government contractor’s pesticide. In fact, the same sacred cow contractor who was part of the cannabis prohibition conspiracy that was enacted in 1937….
Sorta legal, with sheriff’s help??
Believe it or not, in the mid-seventies, weekly, from Friday afternoon through Sunday at dusk, Cook County Sheriff police kept the peace at Busse Woods Forest Preserve on Higgins Road by allowing dealers to openly sell their wares to the happy buying public. You’d circle the long road and hear people hawking, “Weed, LSD, Hash, Mushrooms, Purple Barrel, Horse, Speed, etc.” The cops were there to Protect and Serve the free market enterprises of some very industrious individuals. Comparable farmer’s markets nowadays are all over the scene where smoke is legal. So much for the war on drugs??! Another failed federal policy wasting us billions!
Marketing with silly names vs. Country of origin….
The pot you procure today has got a funky moniker, Strawberry Cough, Headband, NYC Diesel, Blue Dream or Gorilla Glue. When I was weaned on weed the names of the strains were exotic places like Columbian Gold or Punta Red, Jamaica Ganja & Lambs Bread, Michoacán, Oaxacan, Mexican or Acapulco Gold, Vietnamese Red or Cambodian Rouge, Hawaiian, Maui, Malawi Cob, Thai Stick, all named after places, countries or regions. The majority of the dope we got back then was filled with seeds and man I wish I had those “beans” right now for our back forty! When the Hawaiian, Maui and Skunk #1 “seedless” (Sensi) ganja arrived, we were stunned! No seeds to get headaches on no more! But, double or triple the price point! $75.00 smackers an O.Z. when Columbian Gold or Punta Red was $350.00 for half an elbow!
Consuming cannabis food, better use of your MEDS….
Why did I combine BBQ and Cannabis? The ganja cuisine began when I made a batch of hashish (when a coworker of mine was dealing quarter ounces of hash for $40.00 back then in 1976) laced chili for a St. Patty’s day party about forty some odd years ago. My guests loved it! They also raved about a simple canna sour cream, green onion and Lox dip I prepared as well. So, I expanded the use of weed in my cooking. Formulated canna butter, canna oil, tinctures and extracts. I later combined dope with my authentic barbeque recipes by mixing canna oil into sauces, rubs, pastes and marinades. Then started flavoring canna oil or softened sweet cream canna butter with terpenes whilst injecting it into all forms of dead animal protein before placing it on the pit. You’ll see that preparing food in this manner really enhances your enjoyment of the food, the company you are with, the music you sway to and to good positive vibes….
NO TYPOS!
You will notice the many ways I spell BarBeQue. That’s because there are as many different regional types of barbecue as there are ways to spell it. I didn’t make any typos, I did it on purpose, knowingly.
True-Blue BBQ ONLY!!
Now rest assured the wood-smoked barbeque, smoke-roasting and grilling recipes contain the same time-honored techniques my Papa Dave taught me over fifty years ago and what I’ve been cooking on nationwide TV, preaching about on sports talk radio and catering BBQ to the masses for the last twenty plus years. The exact same competition BBQ and quality-catered meats we’ve prepared for decades, no secrets, only the #StraightPoop!!
I’ve done some fun shit….
Media Credentials as follows;
WEPS 88.9 FM BarBeQue Man™ Larry Gerber Radio Show Jazz and Sports Hour
WMVP ESPN 1000 Outdoors Chicago Cooking Expert
WSCR 670 THE SCORE Chicago BBQ and Grilling Contributor
CULINARY ADVENTURES TV Cooking Show Producer and Host
WTVO Channel 17 ABC Rockford Cooking Segment Producer and Host
WIFR Channel 23 CBS Rockford Outdoor Cooking Guru
WQRF Channel 39 Fox Rockford BBQ and Grilling Segment Producer and Host
USA SMOKE BARBECUE JOURNAL Reporter and Writer
FIERY FOODS MAGAZINE Writer and Reporter
ON THE GRILL MAGAZINE Contributing Editor
GREAT GRILLING MAGAZINE Editor and Writer
SKUNK MAGAZINE Food Editor
BBQ.COM Writer, Contributing Editor and Recipe R & D
NORTHWEST HERALD NEWSPAPER Food Writer
CLTV SPORTS PAGE Cooking Producer and Contributor
BarBeQue Man™, Inc. President Chef Author and Slave
Available at Amazon by clicking this link….
https://www.amazon.com/BarBeQue-ManTM-Smokes-Mary-Jane-ebook/dp/B07KKLZ8KF/ref=sr_1_1?ie=UTF8&qid=1542376424&sr=8-1&keywords=larry+gerber+cannabis
Here too, At iTunes….
And, finally at Google Play Books….
BarBeQueMan420CookBook 