\nGrilled Beef Pot Pie \n\nGRILLED BEEF POT PIE\nOn a cold winter's night no food warms the soul better than a big serving of Beef Pot Pie. Watch the BBQ Pit Boys prepare a classic brown gravy and then ad\nTHE INGREDIENTS YOU'LL NEED:\nFOR GRAVY\n\n\tBacon – 2 or 5 slices\n\tChopped Onion – 2 Tbs\n\tSweet Butter – 2 Tbs\n\tFlour – 3 Tbs\n\tWine or Beer – ¼ cup\n\tRoast Beef Drippings – Optional, if you do not have any use extra beef broth\n\tBeef Broth – 1 ½ to 1 ¾ cups\n\tSPG (salt, Pepper, Garlic combination) – 1 tsp\n\tBlack Iron Pan\n\nFOR PIE\n\n\t1 ½ to 2 lbs of tender cooked roast beef – you could substitute tender steak if you have no roast beef\n\tCelery – ¼ cup Diced\n\tChopped Onion – 3 Tbs\n\tPotatoes – 6 Precooked and cut up into bite size pieces\n\tCarrots – ½ cup Precooked\n\tPrepare Pie Dough Crust – 2 one for the top and one for the bottom\n\tOven Safe Pie Plate\n\nDIRECTIONS\nGETTING READY\n1. Set up your grill for indirect heat (hot coals on one side of the grill and no coals on the other side of the grill) – You’re looking for a grill temperature of 425 degrees Fahrenheit.\nMAKING\nTHE GRAVY\n1. Place your iron pot over the coals for direct grilling\n2. Cut up 2 slices of bacon and put into the pan – You are looking for the bacon fat to start as the base of your gravy\n3. Add 2 Tbs of chopped onion into the pan to sauté in the bacon fat\n4. Add 2 Tbs of sweet butter – you are starting to make a Rue for the gravy, a rue helps thicken up the gravy\n5. Dust 3 Tbs of flour into the pan stirring constantly while you do it.\n6. Make sure the flour is cooked through\n7. Add ¼ cup of wine or beer to the pot – this adds richness to the gravy\n8. Add roast drippings to the pot – if available\n9. Add 1 ½ cups of beef broth to the pan – if roast drippings are not available add extra beef broth\n10. Add 1 or 2 tsp of SPG to the pan\n11. Move the pan to the indirect heat side of the grill (side with no coals)\n12. Stir the gravy to mix and let simmer to thicken.- it will take a few minutes\n13. After gravy thickens add ¼ of diced celery\n14. Cut up 1 1\/2 to 2 lbs of tender cooked roast beef into bite size pieces and add to the pan\n15. Put 2 Tbs of finely diced onion into the pan\n16. Add your precooked potatoes and carrots into the pan\n17. Stir and let simmer\nTHE PIE\n18. Roll out 1 of the prepared pie doughs\n19. Place the pie dough into the oven safe pie plates to create the bottom of the pie\n20. Scoop the gravy from the pan into the pie plate – leveling as you go\n21. Roll out the second prepared pie dough\n22. Place the pie dough on top of the filling and seal the edges by pressing it together\n23. Cut slits into the top pie crust – to release steam so the pie does not explode\nCOOKING\n24. Place the pie on the side of the grill with no coals (indirect cooking)\n25. Cover the grill with the lid – cooking time will be about 30 minutes depending on the heat of your grill\n26. After 15 minutes\nRotate the pie 180 degrees so you have even cooking\nRub butter on all over the top pie crust – this will help brown up the crust\n27. After 30 minutes remove the pie from the grill\nFINALIZING\n28. Let the pie rest for 30 minutes to let the crust firm up.\nSERVING\n29. Serve and Enjoy!