Chuck Roast Biscuits
These sandwiches are simply decadent. We were at an industry event and Lane’s BBQ was serving a version of these. Theirs was packed with goodness and were unlike anything I have had, we thought we try to replicate this masterpiece! We think it turned out pretty dam good!
For the Beef
· 3.5 Chuck Roast
· 1 TBSP Beauty & the Beef
· 1 TBSP of Killer Hogs TX
· 1 TBSP of Texas Tornado
· Worcestershire Sauce for binder
· 1 Can of Beef Consommé
Trim any unwanted fat or silver skin. Apply the binder and seasonings to the roast. Place the Chuck Roast on your smoker cooking indirect at 275 degrees. Once the roast hits an internal temp of 165-175 degrees, place in an aluminum half pan with the can of Beef Consommé. Cover with foil and return to the smoker until the roast is pull apart tender, this will be between 208-212 degrees. Remove to rest for 20 minutes and then pull or chop the roast for the sandwich. While the beef is cooking, make the biscuits, using the recipe below.
For the Biscuits
· 4.5 Cups of Baking Mix (Bisquick)
· 1 Stick of Frozen Butter Grated
· 1 1/3 Cups of Buttermilk
Place the baking mix in a large mixing bowl. Grate the stick of butter into the bowl. Combine using a fork. Add in the buttermilk and combine. Dump your mixture onto your bench. Fold the dough into itself at least ten times. Using your fingertips push the dough into an 8x8 square about ¾ of inch thick. Cut your biscuits using a glass or biscuit cutter. Repeat this process until all of the dough is used. Makes about 8 biscuits. Bake on a parchment lined cookie sheet at 450 degrees for 8-12 minutes or until golden brown. Remove from oven and brush the biscuits with melted butter. Let cool and serve warm!
Build it:
Split your biscuit in half, on one half spread your favorite pimento cheese on the other half use your favorite jelly, we used blueberry preserves. Pile the chopped beef on the bottom of the biscuit (jelly side) and then place the other half of the biscuit on top! ENJOY!
GET YOU SOME!!!
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