All EGG DINNER

MAC

We had a dinner party for Seven Saturday night. I had both the small and large working hard. First I made rolls on the small. I put down two fire bricks, set the small flower pots full of rolls on them and in 20 Min they were done. Next the desert pineapple on the small. You all know the routine. Finally the main course, a beef tenderloin; Chateaubriand style. I took it out of the bag where it had set for 8 hours in garlic and olive oil coated it with crushed salt and cracked pepper. I put it on the small at 550 for 3 minutes a side and dwelled till it hit 135 internal. While dwelling the large went into action. The vegetable was green, yellow, red, hot peppers and onions all cut into rings. To this I added mushrooms and asparagus, and marinated all in Italian dressing for an hour. Cooked at 350 and taken off while still crisp. The meat was served with a Cabernet and tomato sauce. Five pounds for seven people.... GONE..... All but the Ice Cream was done on the BGEs. A good time was had by all. I am now instructed that I will make ALL my rolls this way. "Aw gee, do I HAVE to?" HeHe

Char-Woody

MAC, good to hear you got those flower pots working. Did you use the glazed or unglazed? I have been tempted to try that again with mini pizza. But next time I will use parchment paper liners.
Glad you had a happy moms day cook.
C~W[p]

MAC

Char-Woody,
I don't think they are glazed. I bought them 3 at a time with muffin mix included. I have heard if you want to season pots such as this to put them in your deep frier next time you are going to deep fry a bird. Leave them for 10 minutes and take them out to cool.

Char-Woody

MAC, Is this something different than clay flower pot bases and promoted by a bisquit co.?? Including the mix? I am interested in that one..:-)
C~W