Step 1

Peel carrots and trim ends. Round the ends with a peeler to create that hot dog end!

Step 2

Combine all other ingredients and whisk together.

Step 3

Boil carrots for 10 minutes until barely fork tender. Drain. *Alternatively, sous vide your carrots at 185F for one hour. See step 5 for Sous vide ingredients.

Step 4

With a pairing knife or cake tester, poke 4-8 holes in each carrot.

Step 5

Vacuum seal the carrots in the liquid you mixed before hand for one hour or up to 2 days. (can soak them in liquid in a pyrex container if easier but turn them inside the dish every hour to evenly soak.)

Step 6

Heat your Baking Steel Griddle on high for 6-7 minutes. Remove the carrots from the liquid and pat dry.

Step 7

Cook until nice and charred around the dogs and warm inside. Serve in buns with your favorites condiments.