Shuley Posted June 2, 2017 Report Posted June 2, 2017 After seeing ckreef's lime lover's dream carrots I decided to try my own version as a side dish to steak. We all loved them!! Great meal 7 Quote
CeramicChef Posted June 2, 2017 Report Posted June 2, 2017 Beautiful cook! I love cooked carrots, raw carrots, and everything in Between! Great plated shot. Kudos! Quote
ckreef Posted June 2, 2017 Report Posted June 2, 2017 Great meal, great carrots. Will have to grill some carrots this weekend. Quote
Shuley Posted June 2, 2017 Author Report Posted June 2, 2017 Thanks all! It was a good weeknight meal. I just need to make sure next time I send my husband shopping that he knows to get more than one steak for all of us!!! 2 hours ago, ckreef said: Great meal, great carrots. Will have to grill some carrots this weekend. Upping my veggie game is my goal this year. 2 Quote
dozer996 Posted June 3, 2017 Report Posted June 3, 2017 Awesome cookSent from my iPhone using Tapatalk Pro Quote
Aussie Ora Posted June 3, 2017 Report Posted June 3, 2017 Looks delish I'm doing carrots tonight but in a different way Outback Kamado Bar and Grill Quote
Paul Posted June 3, 2017 Report Posted June 3, 2017 13 hours ago, Shuley said: I just need to make sure next time I send my husband shopping that he knows to get more than one steak for all of us!!! I have the exact opposite problem. The wife is always asking, "are we feeding an army?" 1 Quote
Shuley Posted June 3, 2017 Author Report Posted June 3, 2017 2 hours ago, Paul said: I have the exact opposite problem. The wife is always asking, "are we feeding an army?" I almost always cook with the intention for leftovers (except maybe fish). I don't like to eat out for lunch much, and leftovers help with that 2 Quote
CeramicChef Posted June 3, 2017 Report Posted June 3, 2017 (edited) I have a glaze that I brush over my carrots. I like to cook mini carrots rather than the whole. I like the uniformity of how those mini carrots cook. The glaze is some honey, bourbon, and a touch of cayenne pepper brushed on about every 2 minutes for 10 minutes before they carrots are done. Occasionally I'll add some fresh grated ginger. The proportions are anywhere from equal measures honey and bourbon to 2:1 honey to bourbon, depending on how sweet you like things. For the cayenne, that is to taste. I've found that I generally like things spicier than most folks. NOTE: I've also used reduced maple syrup in place of the honey. Sometimes a splash of balsamic vinegar is an interesting addition. Enjoy! Edited June 3, 2017 by CeramicChef Quote
tony b Posted June 3, 2017 Report Posted June 3, 2017 2 hours ago, CeramicChef said: NOTE: I've also used reduced maple syrup in place of the honey. Sometimes a splash of balsamic vinegar is an interesting addition. Enjoy! Now you're talking Ken! But hard to argue with the bourbon part! @Shuley - that steak looks perfect! 2 Quote
Shuley Posted June 3, 2017 Author Report Posted June 3, 2017 7 hours ago, CeramicChef said: I have a glaze that I brush over my carrots. I like to cook mini carrots rather than the whole. I like the uniformity of how those mini carrots cook. The glaze is some honey, bourbon, and a touch of cayenne pepper brushed on about every 2 minutes for 10 minutes before they carrots are done. Occasionally I'll add some fresh grated ginger. The proportions are anywhere from equal measures honey and bourbon to 2:1 honey to bourbon, depending on how sweet you like things. For the cayenne, that is to taste. I've found that I generally like things spicier than most folks. NOTE: I've also used reduced maple syrup in place of the honey. Sometimes a splash of balsamic vinegar is an interesting addition. Enjoy! That sounds like an awesome glaze 1 Quote
skreef Posted June 4, 2017 Report Posted June 4, 2017 As I mention before, I don't like lime in food but yours looks good. Nice grill shot. Quote
