Page 6 - April 2022 Barbecue News Magazine

Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Ingredients:
1/3 cup real Maple syrup
1 tbsp Sriracha sauce
2 lbs. (1 inch thick) carrots well-scrubbed or peeled 1 lb. classic (thin) cut bacon
1 tsp freshly ground black pepper
1⁄2 tsp garlic powder
2 tsp chopped fresh parsley
Directions:
Prepare a charcoal grill for indirect cooking, about 400F. Light a charcoal chimney, and when the edges of the char-
coal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (direct Cooking), leaving the other side empty to form your cool side (indirect Cooking) forming 2 zones.
Line a sheet pan with aluminum foil, spray a baking rack with nonstick spray and place the rack on top of the foil. In a small bowl combine the Maple syrup and Sriracha sauce, set aside.
Prepare the carrots: Wrap each carrot with a slice of bacon and place them on the prepared baking sheet. Dust the car-
rots with the black pepper and garlic powder to season.
Once the grill reaches your desired cook temperature place the tray with the carrots on the grill and close the lid. Cook for about 25 minutes, then, using tongs carefully turn the carrots over and baste with the Maple Sriracha sauce.
Close the lid and continue cooking, turning occasionally, for another 20-25 minutes (depending on the thickness of the carrots)
or until the
carrots are cooked through and the bacon is crisp. Re- move the carrots from the grill and baste them with any re- maining sauce. Sprin- kle with chopped parsley and serve imme- diately.
BarbecueNews.com - 6
APRIL 2022
Sweet and Spicy
Bacon Wrapped
Grilled Carrots