The trick is to smoke the meat and not make the meat smoke

BOURBON GLAZED CARROTS

  Date: October 3, 2015
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I was making BOURBON SMOKED PORK CHOPS and that recipe had a recommendation for Glazed Carrots and Cornbread for the sides. This recipe from SMOKE IT LIKE A PRO was already on my short list of things to do. These carrots were also bourbon glazed, just like the pork chops and sounded like an excellent pairing. The carrots were cooked using the Big Green Egg Dutch oven over direct heat. Cutting to the chase it was an excellent recipe that everyone loved. I made a mistake that affected the appearance, but fortunately not the flavor of the carrots. I tried timing the carrots so they finished up simultaneously with the pork chops being grilled on a different Egg. The pork chops ran about 10 minutes longer than expected. To cover myself just in case, I had heated my oven to 170 degrees in case I needed to hold the carrots. The carrots looked perfect when I pulled them off the Egg. The extra time in the oven produced a rather blackened affect on areas on the surface of the carrots. I am guessing it was the sugars in the glaze that turned black. I was just a little surprised that it happened at this low of a temperature. Fortunately the blackening was only on certain areas of the surface and it did not affect the taste. That taste was excellent. These were indeed a great pairing with the bourbon glazed pork chops. But they would be an excellent side for any meal.
Related Blog Entries:
Recipe Source:
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Smoke It Like a Pro
Smoke It LikE A PRO:
Bourbon Glazed Carrot (eBook)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE S-S Grill Grid
  • BGE Cast Iron Dutch Oven
  • Ranch-T Lump Charcoal