Thanksgiving food

Joy cooked these food after thanksgiving, because we went to Larry & Michelle's house for thanksgiving. The rib roast was dry age for five days this will add more favor to the meat. Dry age is just removing the meat out of the package and wrapping it with paper towel to remove moisture. Replace the paper towel every day and keep it in the fridge. Before cooking it, leave it out for 2 to 4 hrs to get it at room temperature - this will cook it evenly. We rub it with smoke salt or just pepper & salt. The meat is cooked in a smoker or oven at 325deg. Joy likes it rare at 135deg on the meat thermometer, don't over cook it. I like mine medium, so I sear it on both side in a fry pan with a little olive oil. Dry age is also great for steaks.









These are turkey wings were deep fried and seasoned with lemon salt, its very crispy.