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THE PUBLICAN’S BARBECUE CARROTS

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THE PUBLICAN’S BARBECUE CARROTS

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Ingredients

Adjust Servings:
1 pound small farm carrots cleaned and halved
1 cup + 1 Tablespoon BBQ rub
¼ cup toasted pecans crushed
2 tablespoons dill Yogurt Sauce
salt to taste
½ tablespoon Lemon Juice
1 tablespoon extra virgin olive oil
BBQ 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 Yogurt Sauce
1 cup plain greek yogurt
2 tablespoons fresh dill chopped
1 tablespoon Lemon Juice
¼ cup buttermilk
Salt to taste
  • Serves 4
  • Medium

Ingredients

  • BBQ Rub

  • Dill Yogurt Sauce

Directions

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  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 1.5 cups

Dill Yogurt Sauce

  1. In a medium bowl, combine all ingredients and mix well.
  2. Reserve for use.
  3. Makes 1 cup.

Cosmo Goss

Chicago’s Publican Restaurant Chef de Cuisine Cosmo Goss and Executive Chef Paul Kahan have developed a network of purveyors to supply the Publican restaurant with hand-selected and sustainably-raised fish, seafood and pork. Rustic dishes anchor the menu.

Portrait by: Marc Hauser

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previous
KANIMBLA VALLEY LAMB LOIN, BRAISED BELLY CANNELLONI, WITH SMOKED CARROT JUICES, ROASTED HEIRLOOM CARROTS AND PETIT CARROT AND HERB SALAD
next
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