French Dip Steak Sliders

Heat up the Kamado and slice onions using a mandolin (for consistently thin onions). In a brasier, add in butter, soda, and onions. Salt well and add in flour, tomato paste, Worcestershire, flour, and beef broth. Season prime rib generously and place on a grate overtop the onion dip. Be sure the Kamado is at a sitter temp of 250°F. This will allow the roast to slow cook and get that edge-to-edge pink. Cook took about 2 1/2 hours for me. Sear roast when internal temp reads 115-120°F and allow to rest for about 30 minutes. Separate onions from consommé and bring out the slider buns. Build sliders and place back onto the Kamado until cheese is melty and enjoy!