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4.9 from 207 votes

The Publican’s Barbecue Carrots

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Cuisine: American

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

    Cup of Yum
  1. In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt. Bring to a boil.
  2. Add the carrots and cook until ¾ done, about 5 minutes.
  3. Drain the carrots, reserve for the grill.
To Finish:
  1. Preheat the grill to medium-high.
  2. In a bowl, toss the blanched carrots with 1 Tablespoon of bbq rub and extra virgin olive oil.
  3. Arrange on a grill screen, and grill over direct heat until finished. Adjust seasoning as necessary.
  4. Arrange carrots on a plate, drizzle with lemon juice, garnish with crushed pecans and dill yogurt sauce.
BBQ Rub:
  1. Combine all in bowl, mix well, store in an airtight container.
  2. Makes 1 ½ cups.
Dill Yogurt Sauce:
  1. In a medium bowl, combine all ingredients and mix well.
  2. Reserve for use.
  3. Makes 1 cup.

Notes