BBQ Beef Biscuit Sliders

Willy likes the word Sliders. This is something that is short for the Redneck term for BBq on biscuits. See how you like this one.

BBQ Beef Biscuit Sliders Total recipe time: 55 minutes 1 hour and 5 minutes Makes18 sliders
Ingredients


1. 1 beef tri-tip roast (1-1/2 pounds)
2. 1 cup hickory-flavored barbecue sauce, divided
3. 1 tablespoon chipotle peppers in adobo sauce, seeded and minced
4. 18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split
5. 3/4 cup crushed corn tortilla chips or homemade tortilla strips


Slaw:
1. 1-1/2 cups coleslaw mix
2. 1 red pepper, seeds and stem removed, cut into small dice
3. 1/2 cup green onions, cut in thin,1-inch strips
4. 1/3 cup coleslaw dressing
5. 2 tablespoons chopped fresh cilantro
6. Salt and pepper


Instructions


1. Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
2. Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.
3. To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
6. Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.


10-4 Willy