Hot Sauce Williams is a renowned Cleveland dining institution for its ribs, polish boys, the little purple and pink restaurant on Carnegie, and its BBQ sauce. Now Hot Sauce Williams is branching out, to Colorado, to make Pot Sauce Williams, a marijuana-laced BBQ sauce. Yummers.
Colorado, of course, has legalized medical marijuana, and like the other 14 states in that boat, isn't too strict about who gets that ganja and what medical needs it's acquired to treat. Edibles — food infused with pot — are huge business in those states.
Which is where Hot Sauce Williams comes in, because, as the report points out, you get sick of brownies after awhile.
"We hope to make it the Heinz of medical marijuana sauces," said Norm Roulet, a Cleveland business consultant who got the idea off the ground.
Roulet is working with Greg Williams to turn out a high-test, marijuana-laced version of the rib coating. And Williams, special projects manager for the Cleveland-based restaurant chain, with help from a Denver lab, has created a prototype of a new version of the chain's famous sauce. This one is infused with cannabis.
"We are planning a sauce for sale, but we want to make sure it (the marijuana) doesn't alter the product," Williams, 48, said.
There is a hitch - you can't actually barbecue with it. "If you cook it over 300 degrees, which barbecuing would be, then it would no longer would be potent," said Kohn, who is working with Roulet to develop more marijuana food products.
Does it work? Does it taste good? Kohn's verdict on the test batches so far: "It packed just about the right size wallop you wanted. It made you merry. It gave you positive body sensations, good tingles, it was as good or better as any edible product I've tried - and I've tried a lot. It's da bomb."
There ya go, "da bomb."
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