Ingredients

• 2 tablespoons vegetable oil
• 1 (10-pound) bottom round roast
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced garlic
• 1 (4-ounce) can mushrooms
• 1/2 cup of your favorite barbecue sauce
• Dutch Oven Sourdough Biscuits, recipe follows

Directions

Dutch Oven Sourdough Biscuits:

2 cups all-purpose flour, plus additional for kneading

3 tablespoons baking powder

2 tablespoons sugar

1 teaspoon salt

1/2 cup shortening

1 1/2 cups Sourdough Sponge, recipe follows

1/2 cup milk

Preheat a wood fire or outdoor charcoal grill to medium heat.

In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.

Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.

Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.

Yield: 6 to 8 servings

Sourdough Sponge:

1 cup all-purpose flour

1 cup water, used to cook potatoes in

Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.