BBQ Beef Biscuit Sliders

• From: The Beef Checkoff

Ingredients

• 1 beef tri-tip roast (1-1/2 pounds)

• 1 cup hickory-flavored barbecue sauce, divided

• 1 Tbs chipotle peppers in adobo sauce, seeded and minced

• 18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split

• 3/4 cup crushed corn tortilla chips or homemade tortilla strips

• Slaw1- 1/2 cups coleslaw mix

• 1 red 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 Tbs chopped fresh cilantro

• salt and pepper

Buttermilk biscuits and cole slaw give this fun slider a delicious twist.

Directions

• 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 to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.
• 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.
• 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.)
• 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.