Quick bump for this as the factory 2nd sale is on again.
http://www.homeandcooksales.com/
Pass: ACVIP15

quoted some info from earlier in the year below

tyvm for that link

I picked up the 12-inch fry pan for $86 with tax. It had been sitting at $120 on Amazon for a long time. Thanks!

I'm hosting this year for Thanksgiving. I hate turkey!

Anyone have some good recipe alternatives for Thanksgiving? I am loosely considering ad hoc fried chicken as the entree, and normal turkey day sides.

Curious, have you ever had turkey you liked? I grew up with dry, overcooked roast turkey and was not a fan, but discovered that with brining and proper cooking, I could end up with something I liked. I still only have it once per year, but my kids like it, and my wife (who similarly hated turkey) is fine with it too.

My rule of thumb is however, if you are the one cooking it, you get to choose what is cooked, and everyone better like it or find someplace else to eat next year. The fried chicken sounds great!

Can always ball out and make a whole prime rib roast.

I am not a huge fan of Turkey either but I do like turducken.

A lot of people I know do a ham as well as a turkey.

Holidays are really the only time I eat turkey, but I'm a fan. Oven bag FTW.

For Canadian Thanksgiving, I usually do a Turkey, but for Christmas, I get the best rib roast I can afford. For any celebratory dinner, I think a roast is appropriate.

Heck, I do probably 10 to 12 roasts a year - a top sirloin roast from Costco is cheaper than most lunch meats, and makes great sandwiches.

I might get turkey duty this year. If I do I'm just gonna go with the dry brine and spatchcock thing.

Turkey sucks. No one dislikes steak.

ive gotten approval to smoke a prime rib in my uncle's smoker for thanksgiving, as we're going down south to visit my old-as-dirt grandparents and other assorted family

suppose im just gonna go light on the smoke and keep it low, like 200-250 until it gets to 125ish internally and then sear it in a pan. thoughts?

Brisket instead or is that just too bbq for thanksgiving?

have no desire to do brisket instead of prime rib

Well the smoker will make a killer au jous, I'd say do it in a pan.

excellent, have some tips for me re: au jus?

None, sorry. Just know the pan drippings are key...

I would think the au jus will be too smoky but who knows.

Take the pan full of juices/fond and put it on a stove burner and put in some beer or some stock and just deglaze the pan, then reduce and add a small thing of butter and whisk it around till it's emulsified. Then strain the whole thing and you'll be good to go.

gobbo, i've never made au jus and im also drunk right now so that description is a bit oversimplified for me.

"deglaze the pan" meaning what exactly?

"whisking until emuslified" sounds relatively straight forward, should be ok there

what purpose does straining accomplish (kinda like clarifying butter?)? do i need like a really fine 50-100 micron filter bag thing for it?

ty, btw. i could obv google but i'd rather get advice from elite steak thread regs

Deglaze the pan means to just heat up the liquid you just poured into the pan (not much is needed) and use a whisk or a wooden spoon and scrape up the crusty bits on the pan that are so full of the flavor you want.

Whisking till emulsified meaning the butter incorporates into the rest of the liquid and it looks all shiny and awesome instead of looking like someone melted butter into some meat juices.

Straining because there's gonna be a lot of debris in the pan likely and you want a pure sauce without weird burnt pieces in there. You don't need a bag just pour it slowly. And tbh you don't need to strain if you don't want to but it looks prettier if it's just the jus.

tyty

that sounds really similar to how my mom makes gravy/au jus when she makes a xmas prime rib (drippings + beef bullion and probably some butter), but she doenst get the dark color in her liquid that you see in a traditional au jus dip. any pointers or advice about that? does it matter at all?

Probably doesn't reduce it as much as she should. The more you boil off liquid the darker and tastier it will be. Just watch the salt/smoke levels.

I just bought an Isi whipper. Any must-try recipes/ideas?

Listen to Gobbo, sounds like he knows what he's doing. Be prepared to abort upon taste test.

Going to try making a SV turkey dish this thanksgiving. Thinking a couple of legs/things. Then give it a GBD finish in the oven on game day. Has anyone tried anything like that?

When making au jus, you can always add salt to flavor, but you cant take it away unless you add more liquid.