The Publican’s Barbecue Carrots
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Cuisine
American
The Publican’s Barbecue Carrots
Description
This recipe begins by cooking small farm carrots in a large pot of boiling water seasoned with a mixture of BBQ rub spices and salt. The carrots are cooked until nearly tender and then drained to prepare for grilling. Tossed with olive oil and additional BBQ rub, the carrots are arranged on a grill screen and grilled over direct heat until they develop a smoky char and are fully cooked.
The BBQ rub blends sugars, salt, smoked paprika, pepper, garlic granules, onion powder, celery salt, cayenne, and cumin for a layered and slightly spicy profile. The result is carrots that are tender yet with some bite, infused with smoky, sweet, and spicy flavors from the rub and grill.
Carrots are plated and drizzled with a dill yogurt sauce made from Greek yogurt, lemon juice, dill, buttermilk, and salt, providing a tart and creamy finish. Crushed toasted pecans add texture and nutty flavor. This dish offers a fresh take on grilled vegetables with balanced spice and cooling sauce.
Ingredients
- 1 pound carrot small farm
- 1 cup bbq rub + 1 tablespoon
- ¼ cup pecans crushed, toasted
- 2 tablespoons yogurt Dill 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 smoked paprika hot
- 1 tablespoon black pepper ground
- 1 tablespoon granulated garlic
- 1 tablespoon onion granules or onion powder
- ½ tablespoon celery salt
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin ground
Dill yoghurt sauce:
- 1 cup yogurt plain, Greek
- 2 tablespoons dill chopped, fresh
- 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
User Reviews
Overall Rating
4.9
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