The Publican’s Barbecue Carrots
Ingredients
- 1 pound small farm carrots
- 1 cup BBQ rub + 1 tablespoon
- ¼ cup toasted pecans crushed
- 2 tablespoons dill yogurt sauce
- salt to taste
- ½ tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
Barbeque rub:
- ½ cup dark brown sugar
- ½ cup kosher salt
- 4 tablespoons hot smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion granules or onion powder
- ½ tablespoon celery salt
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
Dill yoghurt sauce:
- 1 cup plain greek yogurt
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- ¼ cup buttermilk
- salt to taste
Instructions
- 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 ½ cups.
Dill Yogurt Sauce:
- In a medium bowl, combine all ingredients and mix well.
- Reserve for use.
- Makes 1 cup.
Notes
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