Ingredients
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1 pound small farm carrotscleaned and halved
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1 cup + 1 Tablespoon BBQ rub
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¼ cup toasted pecanscrushed
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2 tablespoons dill Yogurt Sauce
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salt to taste
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½ tablespoon Lemon Juice
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1 tablespoon extra virgin olive oil
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BBQ Rub
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½ cup dark brown sugar
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½ cup Kosher Salt
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4 tablespoons hot smoked paprika
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1 tablespoon ground black pepper
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1 tablespoon granulated garlic
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1 tablespoon onion granules or onion powder
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½ tablespoon celery salt
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1 tablespoon cayenne pepper
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1 tablespoon ground cumin
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Dill Yogurt Sauce
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1 cup plain greek yogurt
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2 tablespoons fresh dillchopped
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1 tablespoon Lemon Juice
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¼ cup buttermilk
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Saltto taste
Directions
- In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt. Bring to a boil.
- Add the carrots and cook until ¾ done, about 5 minutes.
- Drain the carrots, reserve for the grill.
To Finish
- Preheat the grill to medium-high.
- In a bowl, toss the blanched carrots with 1 Tablespoon of bbq rub and extra virgin olive oil.
- Arrange on a grill screen, and grill over direct heat until finished. Adjust seasoning as necessary.
- Arrange carrots on a plate, drizzle with lemon juice, garnish with crushed pecans and dill yogurt sauce.
BBQ Rub
- Combine all in bowl, mix well, store in an airtight container.
- Makes 1.5 cups
Dill Yogurt Sauce
- In a medium bowl, combine all ingredients and mix well.
- Reserve for use.
- Makes 1 cup.
