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MEET BOB
BOB IS GOING TO MAKE WEED BUTTER
THE BEST F*CKING WEED BUTTER IN THE WORLD
AND BOB HAS A SECRET…
so lets get started…
WHATEVER FOOD YOU DECIDE TO COOK WITH, MAKE SURE THAT BUTTER OR OIL IS ONE OF THE REQUIRED INGREDIENTS
BOB USED 2/3 CUP BUTTER INSTEAD OF THE REQUIRED 2/3 CUP VEGETABLE OIL
START WITH 2 CUPS OF WATER IN A POT. PUT THE BUTTER IN WITH THE WATER. SET THE HEAT TO MEDIUM/MEDIUM HIGH
[1/8oz] TAKE THE WEED AND RIP IT APART BY HAND. DO NOT USE A GRINDER/BLENDER. TEAR IT APART UNTIL THERE ARE NO CLUMPS LEFT
DUMP IT IN THE POT WITH THE BUTTER/WATER MIX
SET A TIMER FOR 20 MINUTES (MINIMUM)
AND HERES THE SECRET…
THE LONGER YOU COOK IT- THE CRAZIER THE BUTTER WILL BE.
20 MINUTES = VERY GOOD HIGH
VS
2 HOURS = FULL MUSHROOM TRIP
IF YOU NEED TO COOK LONGER AND THE WATER IS RUNNING LOW, SIMPLY ADD A LITTLE MORE WATER. FOR EXTENDED COOKING TIMES YOU MAY NEED TO DO THIS SEVERAL TIMES. 1 CUP OF WATER = 10 MINUTES OR SO
WHEN YOU ARE READY TO TAKE THE BUTTER OFF THE STOVE, YOU MUST FIRST EVAPORATE WHATEVER WATER IS LEFT IN THE POT
TAKE NOTICE. WATCH AND “LISTEN” TO THE DIFFERENCE
HAS WATER (OK TO ADD MORE IF NEEDED)
RUNNING LOW ON WATER (OK TO ADD MORE IF NEEDED)
OUT OF WATER. READY TO COME OFF THE STOVE (DO NOT ADD MORE WATER!)
IF YOU ADD WATER AT THIS POINT WHEN THE BUTTER IS SIZZLING, IT WILL EXPLODE IN YOUR FACE AND BOB WILL NOT BE HAPPY. YOU CAN ONLY ADD WATER WHEN THERE IS ‘SOME’ LEFT IN THE POT ALREADY.
HOT PAN+SIZZLING BUTTER+WATER=PAIN
DONT BE AN IDIOT
WITH YOUR STRAINER OVER A CUP/CONTAINER, POUR THE BUTTER THROUGH THE STRAINER
SCRAPE EVERYTHING OUT OF THE POT INTO THE STRAINER
PRESS THE WEED INTO THE STRAINER TO SQUEEZE OUT THE REMAINING BUTTER
AND THERE YOU HAVE IT. NOW USE THE BUTTER TO MAKE WHATEVER YOU WANT
BOB MADE BROWNIES
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Remember, the longer you boil the weed/butter/water, the crazier the butter will become. The longest I have ever done was 2 hours, and I swear it was stronger than mushrooms.
Take care, have fun, and be safe.