Straight from Cooking for Luv | Serves: 8 | Time: ~30 min
1/4 c packed brown sugar
1 tbsp smoked paprika
1/2 tbsp ancho chili powder
1/2 tbsp ground cumin
1/4 tbsp sea salt
1/2 tsp garlic powder (I used minced garlic)
1/4 tsp ground black pepper
1/4 tsp mustard powder
1/8 tsp ground cinnamon
1/4 cup honey (I subbed with agave)
1/4 cup of whiskey (I used Jack Daniels)
2 tbsp vegan worcestershire sauce
2 tbsp melted butter (I used vegan butter)
1 tbsp liquid smoke
4 lbs of market #carrots, peeled and left whole
2 tablespoons grapeseed oil
Preheat your grill to 475 degrees.
Stir together all dry ingredients for the glaze in a small mixing bowl. Add wet ingredients and stir with a fork or whisk to fully combine.
Toss your carrots with grapeseed oil to coat and pop on the hot grill, keeping the lid closed. Cook carrots for 15 minutes, turning every 5 to get all the sides nice and charred. (Cook time will vary based on the thickness of the carrots- keep an eye on them- they're done when you can just barely stick a fork in them and they are nice and brown on all sides).
When your carrots are cooked to your liking, brush your glaze all over the carrots, turning and glazing them often for about two minutes- adding it at this stage of the game and keeping them moving will help keep the glaze from burning. Remove carrots from the grill, transfer to a serving platter and sprinkle with sea salt.
What I ate and drank today (4/1/18)
96 oz of water
Banana cream pie
Corn on the cob cooking the Sous Vide
What I ate and drank today (3/31/18)
1 cup of half caf
96 oz of water
Leftover piece of BBQ pizza
~2 miles of walking
End of month weigh-in
Womp womp: +2 lbs (net -13 lbs)