COOK IT.
Season the meat with salt and pepper, allowing it to sit for at least 40 minutes, or on a rack in the fridge overnight. Preheat your barbecue to 300°F (149 °C), preparing to use indirect heat.
Wrap the haggis in foil and set it into a lidded roasting dish. Fill the dish with boiling water (a hot kettle) so that the bottom 1-inch (2.54 cm) is covered. Place the lid on the dish. Place the beef and the haggis onto the cool part of the grill, and gently cook.
Monitor the temperature of your beef, aiming for an internal temperature of 120°F (49°C), it will take less time than the haggis. Cook the haggis for over an hour, or until the interior temperature reaches 165°F (74°C). You can rest the beef until the haggis is done.
While your main dishes are cooking, prepare the Yorkshire Pudding batter by whisking the flour and the eggs together, until smooth, then gradually whisk in the milk and season with salt. Rest the batter for at least 30 minutes, although you can prepare the batter up to a day in advance.
Boil the potatoes and turnips in salted water until they are fork-tender. Drain and mash them separately with salt, pepper, and butter. Alternatively, you can toss them with the salt, pepper, and butter and roast them (or one, or the other) while the Yorkshire puddings cook.
Throw together a quick whisky gravy by melting butter and whisking in the flour. Cook until the flour smell is gone and then, a little at a time, whisk in the liquids until you are happy with the consistency. Season to taste and keep warm.
Once the haggis and beef have been removed from the barbecue to rest, (keep warm), turn the barbecue up to 450°F+ (240°C). Preheat one 10-inch (25.4 cm), or two to four 6-inch (15.24 cm), or a muffin tray, with the neutral, high-temperature oil divided between them.
Once the oil starts smoking a little, turn off the burners below the chosen vessel(s) and quickly divide the batter into the oil. Close the lid and monitor the internal temperature of the barbecue, keeping it around 400°F+ (204°C). Cook the Yorkshire puddings for 20 minutes or so, until they are well-risen, crisp, and golden in color.
While the yorkies are cooking, warm the SIZZLE ZONE sear station side burner high. Sear the beef until grill marks form.
Slice the beef, cut open the haggis, and serve everything together inside your gigantic Yorkshire pudding. Or divide the single giant yorkie between the plates and serve. Allow the haggis to be the star of the show.
You can’t celebrate Robbie Burns night without Haggis, Beef, Neeps & Tatties. This delicious recipe is perfect for impressing guests or a Sunday dinner. Do you celebrate cultural holidays like Burns Night? Have you ever addressed the Haggis? Tell us about your favorite meals that you cook to celebrate and share your barbecue versions of those recipes with photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!