Steven Raichlen's Barbecue! Bible

Yorkshire Pudding on the Grill

Recipe from Steven Raichlen's The Barbecue! Bible

  • Advance Prep: 30 minutes for chilling the batter

You can cook this pudding on the grill while the meat rests before you carve it.

  • Yield: 8 servings
  • Method: Indirect Grilling

  • 6 large eggs
  • 2-1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups all-purpose unbleached flour
  • 1/4 cup prime rib drippings, melted unsalted butter, or extra-virgin olive oil

Step 1: Place the eggs, milk, salt, and pepper in a large bowl and whisk to mix. Whisk in the flour and 2 tablespoons of the drippings. Cover and chill the batter in the freezer for 30 minutes.

Step 2: Set up the grill for indirect grilling and preheat it to high (see Note). No drip pan is necessary for this recipe.

Step 3: When ready to cook, add the remaining 2 tablespoons of drippings to a clean 13 by 9–inch roasting pan, place it in the center of the hot grill grate, and heat to smoking, about 3 minutes. Pour the chilled batter into the roast- ing pan and cover the grill tightly. Cook the Yorkshire pudding until it is puffed and nicely browned, 20 to 30 minutes (don’t peek). Cut the pudding into squares and serve at once.


If you have just prepared a roast, your grill will already be set up for the indirect method. If you are using a charcoal grill, just add 10 to 12 fresh coals to each side.

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