Archive for September 1st, 2012

Carrots aren’t usually grilled. Conventional Culinary Wisdom says they are too hard to ever soften in the harsh heat of direct flames. But if you keep the fire low and start dousing them with barbecue sauce the second they begin to brown, you will be astonished at how delicious a grilled carrot can be.

Prep: 5 minutes (plus 5 minutes for sauce)
Grill: 10 minutes.

– Grill screen or grill wok
– Long-handled spatula
– Long-handled basting brush.

Gas: Direct heat, medium-low (300°F)
Clean, oiled grill grate
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on medium setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1 pound carrots, peeled and cut into ½-inch-thick slices
2 teaspoons canola oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1/3 cup Sweet, Hot, and Sour BBQ Sauce
Finely grated zest and juice of 1 orange
Oil for coating grill screen.

1. Heat the grill as directed.
2. Toss the carrots with the 2 teaspoons oil and the salt and pepper in a bowl; set aside. Mix the barbecue sauce, orange zest, and orange juice in a small bowl; reserve.
3. Put the grill screen or wok on the grill and coat it with oil. Put the carrots on the screen in a single layer, cover, and cook until browned and tender, about 10 minutes, turning and coating with the barbecue sauce every 3 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
4. Remove to a serving bowl or individual plates and serve.

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