Serves: 8
Total Calories: 172

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

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 mixture in the freezer for 30 minutes.

2. Set up the grill for indirect grilling and preheat to high (see Note).

3. Add the remaining 2 tablespoons drippings to a clean 14 3 9-inch roasting pan, place in the center of the hot grill grate, and heat to smoking, about 3 minutes. Pour the batter into the pan and cover the grill tightly. Cook until the pudding is puffed and nicely browned, about 20 minutes (don’t peek). Cut into squares for serving.

Serves 8

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

Nutritional Facts:

Serves: 8
Total Calories: 172
Calories from Fat: 33

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Peas and Rice
Balinese Yellow Rice / Nasi Kuning
Brazilian Black Beans With Bacon / Tutu Mineira
Crazy Rice / Arroz Loco
Grilled Grits
Grilled Polenta
Grilled Rice Cakes
Grilled Yorkshire Pudding
Indian "Baked Beans" / Dal Bukhara
Indian-Style Basmati Rice
Japanese Steamed Rice
Jasmine Rice
Persian Rice With Cranberries
Persian Rice With a Golden Crust / Chelow
Persian-Style Steamed Rice
Quick And Smoky Baked Beans
Quick-Cook Basmati Rice
Rainbow Manioc / Farofa