Smoked bratwurst pot pie with barbecue béchamel and Cheddar Bay biscuit topping

Smoke the brats on racks in a 350 degree smoker, about 25 to 30 minutes, until they reach about 160.

Cook the diced onion and green and red peppers in a splotch of oil a few minutes until soft.

Add a little oil and a couple tablespoons of garlic paste; stir until fragrant.

Lower the heat, stir in a big handful of spinach until wilted, turn off the heat and season with about a teaspoon of Doug's Dust; set aside.

Melt a quarter cup of butter, whisk in a quarter cup of flour for a roux, then add milk slowly until smooth.

Season the béchamel with salt, pepper and garlic powder; add the parmesan-romano a little at a time to a drizzleable thickness, then Doug's Dust.

Cut the smoked brats into little bites.

Rewarm the vegetables, add the brats and mix in the barbecue béchamel; set aside.

Mix the box of Cheddar Bay biscuit mix with 3/4 cup milk and about half a cup of cheddar-Monterey jack just to a shaggy dough; do not overmix.

Fill a cast iron pan with the filling, sprinkle with more Doug's Dust, and spread the biscuit dough over the top.

Bake in the oven.

Brush the top with melted butter mixed with the herb seasoning packet.