Irish stew is patience in a pot: lamb, potatoes, carrots, and barley simmering for hours until the broth turns silky and the meat gives up without a fight. That long, low simmer is exactly why the dose never goes in the pot — hours of wet heat degrade THC steadily, and a dose spread through gallons of stew arrives uneven and unknowable. So Chef Smoke braises the stew completely clean, then finishes each bowl at the table with a knob of herb butter that carries the whole count. The stew stays honest. The butter does the math.
🧈 Decarb & Infusion (The House Herb Butter)
- Decarb: 7g ground flower, spread thin on a lined sheet, 240°F (115°C) for 40 minutes, until fragrant and golden. Cool completely before handling.
- Infusion method: Stovetop butter — decarbed flower + 1 cup unsalted butter, 180–200°F for 2 hours, never simmering. Strain through cheesecloth, press gently, then beat in chopped parsley and a pinch of thyme once cool. Yield: ~1 cup finished dosed herb butter.
- Storage: Refrigerate airtight up to 3 weeks, freeze up to 6 months. Label it dosed and dated.
- Dosing math for this batch: 1 tablespoon dosed butter ≈ 72mg THC, 1 teaspoon ≈ 24mg. This stew doses 6 bowls with 1 tablespoon total — about 12mg per bowl.
🥘 The Technique: Irish Stew (6 servings, ~12mg each)
- Braise the stew clean: Brown 2 pounds lamb shoulder chunks in plain oil, then simmer with 4 cups stock, 1 diced onion, 3 carrots, 3 potatoes, and 1/2 cup pearl barley for about 2 hours, until the lamb is tender and the barley is soft. Season with salt and pepper. Everything so far is clean — this pot feeds everyone.
- Rest it, then bowl it: Let the stew rest 10 minutes off the heat. Ladle into 6 bowls — the same ladle, the same fill, every time. A stew ladled unevenly is a dose portioned unevenly, even before any butter lands.
- Finish it at the table: Drop 1/2 teaspoon dosed herb butter (≈ 12mg) into each hot bowl and stir until it melts into the broth. The heat of the bowl melts the butter; the bowl never goes back on the burner. Finish with fresh parsley.
- Serve it counted: Announce it: ~12mg per bowl. Keep the dosed butter in its own labeled dish, far from the serving spoon, and keep one ladle of undosed stew back for anyone who wants the stew without the dose.
🧬 Terpene Pairing
- Primary terpenes: Myrcene (the soft, savory depth of the lamb broth), caryophyllene (the warm pepper of the black pepper and thyme), and pinene (the green lift of parsley).
- How to use it: An earthy, herbal strain tastes like one more herb in the pot. Thyme, parsley, and bay are the stew's native language, and a peppery-herbal infusion speaks it fluently.
- What to avoid: Citrus-bright or sweet profiles — they fight the deep, brown flavors of a long braise. Keep it earthy, herbal, and grounded.
🌱 Strain Suggestions
- OG Kush — Myrcene, caryophyllene. Earthy and grounded; the long braise's natural partner.
- Bubba Kush — Myrcene, caryophyllene. Deep, herbal, and calm; a stew bowl's best friend.
- Northern Lights — Myrcene, pinene. Soft pine and earth; lets the lamb stay the star.
📏 Dosage
- Per serving: ~12mg THC per bowl (6 bowls, 1 tablespoon dosed butter total).
- The stew rule: A second ladle of stew feels like nothing after two hours of smelling it cook. It isn't nothing. One bowl, one knob of butter, one count.
- Onset: 30–90 minutes for most people, longer on a full stomach. Count the whole meal, not just the stew.
Start with one serving. Wait 90 minutes before even thinking about a second. For adults 21+ only. Consume responsibly and in accordance with local laws.
🥘 Chef Smoke's Irish Stew Rule: "A stew that simmers for hours must never carry a dose for hours — braise it clean, butter the bowl, and let the table do the counting."
© Gourmet Edibles 2026. All rights reserved. Published by Compact Underground • Educational content only. Always follow local laws and consume responsibly.