from Smoke On Wheels Pitmaster Andy Groneman
Traditionally, the charcoal or gas grill has been the domain of meat eaters. But we doubt there’s a single person alive that wouldn’t attest to the savory goodness of an expertly grilled vegetable. We dream of the simple elegance of sides like grilled asparagus, spaghetti squash, and of course crisp smoky potatoes with just the right seasonings. But this grilled carrotdog seasoned with cilantro and avocado is a vegetarian tailgater’s delight. Here’s how to make it.
- 2lbs Medium Carrots
- 3-4 Haas Avocados, seeded and thinly sliced.
- 2 tsp Cumin Seeds
- 4 TBS Lemon Juice
- 2 TBS Lime Juice
- ⅔ C Avocado oil
- 2 chilis, seeded (choose based on heat needs, Anaheim to Serrano)
- 2” ginger, peeled and grated
- 1 C Cilantro leaves
- ¼ C Raw Wildflower Honey
- 8 Potato Buns
- 1 Wedge Manchego cheese
- Mortar/Pestle or Chef’s knife
- Basting/Pastry Brush
- Toast Cumin seeds until fragrant (2-3 min)
- Crush with Mortar/Pestle or butt of a chef’s knife, then add juices and honey.
- Whisk in ½ C avocado oil, and then diced chilis and ginger (or emulsify in blender for less texture).
- Clean carrots, and brush with oil. Next, season with Salt and Pepper.
- Grill carrots over medium heat, turning as they char. Brush twice during grilling with sauce above.
- Cook until tender and nicely charred, approximately15 minutes.
- Lightly oil inside of buns, and toast over grill (30s. – 1min).
- Brush bun with sauce.
- Lay Carrot on to bun and layer slices of avocado onto carrot.
- Top with drizzle of dressing, and cilantro.
- Grate Manchego over top and serve.