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Gonna work thanksgiving. Need advice on minimax cook.

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MaC122
MaC122 Posts: 797
edited November 2015 in EggHead Forum
So I'm a firefighter and we work 24 hours on 48 hours off. I decided to work thanksgiving for a fellow buddy so he can be with his family. Its a small station with only 2 of us. I guess my question is....what should I cook? I was thinking a standing rib roast.  I'm open to anything.
St. Johns County, Florida
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  • Braggart
    Braggart Posts: 238
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    I've had the most success spatchcocking a chicken on the MMax.    Quick, easy, bullet proof.   

    I use a woo/stone/drip pan combo.   Cook indirect at 400F.  45 mins.  Tent under foil for 5-10 mins.  Dinner for 2. 

    If you have access to a gasser, a combo of yams, squash, garlic pcs, all tossed in olive oil, s&p, spread over a tray with parchment paper makes a a quick side as well.   Just watch the heat (low around 300F) and stir frequently. 

    My nickel (used to be 2 cents, but we got rid of the penny.  Everyone else rounds up...)

    B
    Large BGE
    MMax BGE
    Weber gasser
    3 Dogs
    No neighbours 
    Living in Canada's bush
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  • bgebrent
    bgebrent Posts: 19,636
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    Standing rib roast YES!  It's such a treat!  A few different options on whether more garlic, more horseradish or Rosemary.  Search recipes and cook it!  Such an amazing treat brother! And, thank you for all you do!
    Sandy Springs & Dawsonville Ga
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  • northGAcock
    northGAcock Posts: 15,164
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    You had me at standing rib roast. Some horseraddish and ajus. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
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    @northGAcock, we fell on the same page brother!
    Sandy Springs & Dawsonville Ga
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  • slovelad
    slovelad Posts: 1,742
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    Never done a rib roast, but you can easily do a whole spatchcock chicken on there.

    or fire up you and your fellow foremen a couple thick and juicy steaks!
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  • bgebrent
    bgebrent Posts: 19,636
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    @slovelad, you detract from a better cook for our first responder.  Listen harder.
    Sandy Springs & Dawsonville Ga
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  • MaC122
    MaC122 Posts: 797
    edited November 2015
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    The best horseradish sauce ive ever made was simple. You put horseradish with equal parts sour cream and fresh lemon juice. Salt and pepper and put in the freezer.  Don't freeze it, just till the point its almost frozen. Amazing with beef
    St. Johns County, Florida
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  • Mickey
    Mickey Posts: 19,674
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    Stay somewhat traditional but GOOD. Turkey wings & legs. 400 direct & raised. 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Standing rib roast is awesome.  Thinking on the MM you might want to go with a boneless rib roast.  @Mickey 's wings look awesome.  Along those lines you could do other turkey parts.  I bet you could get a 12-15 lb bird and "half ****" and then cook one half at a time. 

    http://www.nakedwhiz.com/halfc.htm

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    Ted Reader has a great garlic paste recipe to use with a standing rib roast. Do a quick YouTube search for the video. 
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