Full Scottish Breakfast on the Griddle

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Special thanks to Pitmaster Andrew Plaza for sharing his recipe with our readers as we finish celebrating our Grilling for Gold world tour by highlighting Scotland recipes in March.

Andrew Plaza lives and breathes barbecue—it's his passion, his craft, and his way of life. Through Double Ace’s brand, he shares his love for open-fire cooking, competition BBQ, and mouth-watering recipes. A fierce competitor, he’s even brought his skills to the Food Network stage, proving his dedication to the art of barbecue. Check his Instagram: @DoubleAcesBBQ

Fire, smoke, and Scottish soul food – this cook is all about taking heritage dishes and giving them the Barbecue treatment. On the Yoder Smokers YS1500, Cullen Skink gets a bold twist: sweet oak-kissed haddock, slowly smoked until just cooked, folded into a rich, creamy soup with potatoes and onions. That gentle smoker heat layers in depth you’ll never get on a stovetop, turning a humble classic into something worthy of a gold medal.

Next up, a homemade Lorne sausage, pressed, sliced, and smoked low and slow on the Yoder. The spice mix leans traditional – nutmeg, white pepper, a touch of mace – but the smoke adds a modern edge, with a perfect char that snaps under the knife.

On the Pit Boss Take-Off griddle, we build the full Scottish breakfast: eggs, blistered tomatoes, crisped mushrooms, black pudding, mushrooms and proper bacon sizzling side by side. The star support act? Homemade Scottish potato scones, griddled to a golden crust, soft inside, ideal for mopping up every last drop.

This is Scotland reimagined through the lens of live fire – familiar flavours elevated by smoke, steel, and a bit of creative nerve.

It’s not just breakfast; it’s a celebration of Scottish comfort food pushed.

SMOKED SCOTTISH LORNE SAUSAGE

INGREDIENTS:

• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 ½ Cups Breadcrumbs
• 1 tsp Black Pepper
• 1 tsp Salt
• 3 tsp Heath Riles Beef Rub Seasoning
• 1 ½ tsp Ground Coriander
• ½ tsp Nutmeg
• ½ tsp Mace
• ½ Cup Cold Water

DIRECTIONS: 

1. Preheat your smoker to 250°F
2. Grab a loaf tin, and line with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.
3. Add all the ingredients to a bowl and use your hands to thoroughly combine.
4. Squash the sausage meat into the loaf tin as densely as possible. Wrap the clingfilm over the top so it’s fully covered and place in the fridge until fully set and formed. (roughly 8hrs)
5. Remove the sausage from the tin using the clingfilm to lift it out and place on cooking rack.
6. Smoke Lorne Sausage until internal temperature is 145°F
7. Remove and let sit for 10mins.
8. You can serve and eat immediately or put it in the fridge to be used within the next 4 days, when ready to use, slice into 1cm slices or 1.5cm and reheat.
9. Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

SCOTTISH POTATO SCONES

INGREDIENTS:

• 1 lb Russet Potatoes
• ½ Cup Flour (sifted)
• ½ Tbsp Prairie Smoke and Spice Tumbleweed All Purpose Seasoning
• 3 Tbsp Butter (Softened)
• ½ tsp Salt

DIRECTIONS:

1. First peel and boil the potatoes.
2. Once boiled and done, get your ricer, use it to rice the potatoes, if not, just mash them, but what makes the best potato scones is light, dry potatoes, and ricing them gives them more air.
3. Add the seasoning, butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
4. Turn out onto a floured workspace and gently fold over until smooth. Divide into 4 or 5 equal portions and form each into a ball.
5. Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife.
6. Repeat with the rest of the balls of dough.
7. Heat your griddle to (almost) high heat (between med. high and high.) When hot, cook the scones until brown on each side. Place on a clean dish towel, then cover with the other half to cool.
8. Eat right away or serve with your full Scottish breakfast!

FULL SCOTTISH BREAKFAST

INGREDIENTS:

• 4 - 8 Rashers of proper bacon or streaky bacon
• 4 Slices Black Pudding
• 4 Slices of White Pudding (optional)
• 2-Slices of Smoked Lorne Sausage (recipe provided)
• 2 Potato Scones (recipe provided)
• 2 Fried Eggs
• 1 Roma Tomato (quartered)
• 8 oz White Mushrooms (sliced
• 2 Slices Haggis (optional)
• 2 Slices Clootie Dumpling (optional)
• ¼ - ½ Cup Beans
• 2 tsp HP Sauce (optional)
• 2 Slices bread (optional)
• SPG - Kreiser Barbecue SPG+ BBQ Rub

DIRECTIONS: 

1. Pre-heat your griddle, this is a one stop breakfast shop!
2. Fry the sliced mushrooms in some butter, and add SPG. Place in an ovenproof bowl and put into the preheated oven.
3. Add your pre-cooked Scones to re-heat and Lorne Sausage
4. Select one spot and add your proper bacon, once cooked to your liking move and keep warm. Keep fat and place Black pudding in that spot.
5. Cook Black Pudding in bacon fat.
6. Quickly heat the tomato halves season with SPG and cook until tender/starting to char but still firm
7. If your Scottish, its time to make a pot of tea, and get the toaster ready with slices of bread to toast if you’re having toast.
8. Next, put the beans into a small pot and heat gently (do not boil.)
9. Lastly, fry the eggs as you desire.
10. Once all cooked, place the items onto the plates and serve hot.

SMOKED CULLEN SKINK

INGREDIENTS:

• 2 ½ Cups Milk
• ¼ Cup parsley sprigs (leaves and stalks separated) leave some for garnish
• 1 Bay Leaf
• 2 Tbsp Kreiser Barbecue High Tide Seasoning
• 1 lb Haddock Fillet(s)
• 4 Tbsp Butter
• 1 Medium Sweet Onion (finely diced)
• 1 ½ Cups Mashed Potatoes (leftover, packaged or quickly make)
• Salt and Pepper to taste
• Crusty Bread to serve

DIRECTIONS:

1. Pre-heat your smoker to 225°F
2. Spray a cooking rack with cooking oil
3. Season Haddock both sides with High Tide Seasoning
4. Smoke until internal temperature of fish is 120°F
5. While the fish is smoking, pour milk, ¼ parsley sprigs, bay leaf into large sauce pan. Let sit until fish is done.
6. Add fish to pot and bring to gentle boil over medium heat. Once hit, lower to simmer for about 4 minutes.
7. Remove from heat and set aside for 5mins to allow haddock to infuse smoke and the herbs to infuse the milk.
8. Remove the fish from the milk and set aside
9. Strain liquid through mesh strainer, discard herbs
10. In another sauce pan over medium heat, add 4 tablespoons butter and onion. Cook until butter melts and onions are translucent. (5mins, do not burn!!)
11. Add infused milk and the mashed potatoes to onion butter mix. Stir until potatoes have dissolved and soup thickens slightly.
12. Flake the haddock into bite-size pieces and add into soup.
13. Lower heat to a simmer, and chopped parsley leaves and cook for about 4minutes.
14. Do not over stir!!
15. Season to taste with Salt and Pepper.
16. Serve with Crusty bread and enjoy!