BBQ BABY CARROTS WITH DILL-YOGURT SAUCE

BBQ Baby Carrots with Dill-Yogurt Sauce image

Provided by Paul Kahan

Time 20m

Yield 4 servings

Number Of Ingredients 19

1/2 cup packed dark brown sugar
1/3 cup kosher salt
4 tablespoons hot smoked paprika
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion granules or onion powder
1/2 tablespoon celery salt
1 tablespoon cayenne pepper
1 tablespoon ground cumin
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/4 cup buttermilk
Salt and pepper to taste
1 pound baby carrots, cleaned and halved
1 tablespoon extra-virgin olive oil
1 cup barbecue rub, plus extra 1T
1/4 cup toasted pecans, crushed
2 tablespoons dill yogurt sauce

Steps:

FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.