Mrs. Petersen’s Yorkshire Pudding
@Recipe Yield:Serves 6-8.
Rick Browne’s daughter Kara Petersen’s recipe.
4 large eggs, beaten
¾ teaspoon salt
1½cups sifted all-purpose unbleached flour
1 cup whole milk
1 cup water
Hot grease/drippings from just-cooked roast
Heat barbecue grill to 425-450 degrees for direct heating.
In a large bowl, add the eggs and salt to a mound of sifted flour. Beat with a wooden spoon until elastic. Using a hand-mixer, stir the mixture, gradually adding the milk, until batter is smooth. Then beat in the water. Set aside.
When your roast (beef, pork, or even chicken and turkey) is done, remove the meat from the barbecue. Take the roast (or fowl) out of the pan you’ve cooked it in and let it rest, covered in aluminum foil, so the juices return to the center of the meat, 20-30 minutes.
Meanwhile, using a silicone heat-resistant brush, coat the sides of each cup of a muffin pan (all the way to the top) with 1 tablespoon of the hot drippings from the roasting pan. Place the muffin pan in the barbecue and heat the drippings to just smoking. While this is happening, stir the batter with a hand-mixer for 1 minute.
Using a barbecue glove or oven potholders, transfer the muffin pan to a heat-proof surface and quickly pour the batter 1/3 of the way up the sides of each muffin cup.
