Barbecued carrots from Cheers to The Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall (page 16) by Paul Kahan and Cosmo Goss and Rachel Holtzman

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Accompaniments: Ranchovy herb dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • doug_j1bmba on May 26, 2026

    Nice! Cook times were very accurate. Even held them at 170 while some other stuff finished and they were great. Needed a little finishing salt and boom! Tried these on an all wood smoked grill sesh & they held a TON of smoke flavor. Maybe even too much. Def wanna try again on a more neutral cook.

  • MmeFleiss on January 23, 2021

    I make this recipe all the time because it is seriously amazing. I scale the amount of water/rub that the carrots are boiled in way down because a gallon of water to boil a pound of carrots is just excessive. I also scale down the anchovy herb dressing to 1/4 because a quart of dressing is just way too much.

  • hirsheys on June 10, 2018

    This recipe was a megillah - lots of steps and definitely a lot of work for what amounted to a salad. But WOW, what a salad. I don't even like cooked carrots and these were fantastic - restaurant quality, for sure. I made them as written except that I didn't think I needed a whole gallon of water to boil a pound of carrots, so I halved the amount. Also, I grilled them on the stovetop. Even without the charcoal, they were yummy!

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