Cut the peeled carrots in half and leave them in boiling water for 5 to 7 minutes, or until you can fork them (not too soft).
Mix well all wet marinade ingredients, except half of the water, and add dry ingredients.
Mix the carrots into the marinade and put them in plastic bag overnight; add more water to cover all of them, if necessary.
For cooked not-dogs, heat them in the microwave or in a pot until soft.
For grilled not-dogs, brush oil on each one of them before grilling, or they will release all their water and shrink forever (about half an hour on high heat) before actually browning.
Cut into half to make mini not-dogs.

5 large carrots, peeled
water for boiling
1/4 cup oil or less (for grilling)

Marinade:
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup green onion, chopped
1/4 cup water or less
2 tablespoon liquid smoke (optional)
1 tablespoon salt
4 garlic cloves, minced (or 1 tablespoon powdered)
1 large onion, grated (or 3 tablespoon powdered)
black pepper to taste