Grilled Carrotdog with Avocado & Cilantro

from Smoke On Wheels Pitmaster Andy Groneman

Ingredients

• 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

Supplies

• Mortar/Pestle or Chef’s knife
• Basting/Pastry Brush Brush
• Whisk
• Tongs

Instructions

Sauce/Dressing:

1. Toast Cumin seeds until fragrant (2-3 min)
2. Crush with Mortar/Pestle or butt of a chef’s knife, then add juices and honey.
3. Whisk in ½ C avocado oil, and then diced chilis and ginger (or emulsify in blender for less texture).

Carrots:

1. Clean carrots, and brush with oil. Next, season with Salt and Pepper.
2. Grill carrots over medium heat, turning as they char. Brush twice during grilling with sauce above.
3. Cook until tender and nicely charred, approximately15 minutes.

Assembly:

1. Lightly oil inside of buns, and toast over grill (30s. – 1min).
2. Brush bun with sauce.
3. Lay Carrot on to bun and layer slices of avocado onto carrot.
4. Top with drizzle of dressing, and cilantro.
5. Grate Manchego over top and serve.