Recipe: BBQ Beef Biscuit Sliders with Cole Slaw

BBQ BEEF BISCUIT SLIDERS

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

Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.

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 (145 degrees F) to medium (160 degrees F) doneness, basting roast with remaining sauce while grilling and turning occasionally.

Remove roast when instant-read thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

TO SERVE:
Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture. Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.

COLESLAW

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

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.

Makes 18 sliders
Source: Cattlemen's Beef Board