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Cast Iron Cooking and Pizza stone questions | Q and A with Gary | Sept 29, 2016

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Cooking Outdoors

Cooking Outdoors

Күн бұрын

I have five great questions from the Cooking Everything Outdoors show viewers today! Specifically Dutch oven Cast Iron cooking and Pizza stone cooking questions. Watch to see my answers and let me know if you agree or disagree. Share your thoughts and answers below in the comments section.
Videos discussed:
Mountain Man Breakfast with Biscuits in a Dutch oven
• Mountain Man Breakfast...
Loaded Baked Potato Pizza | Grill Dome
• Loaded Baked Potato Pi...
Dutch oven Mountain Man Breakfast
• Dutch oven Mountain Ma...
Answering your Outdoor Cooking Questions every Thursday!
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The how-to show of backyard Grilling, Dutch oven and Camp cooking. If it can be cooked indoors, I can show you how to cook it outdoors!
If you want to learn how to use Grills, Dutch ovens, Fire Pits, Foil cooking and Camp cooking, then this is the show for you! Great product reviews and new ideas. Grill it, bake it, smoke it, fry it, we can do it.
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"Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!"
"Cooking Everything Outdoors" 2015
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Пікірлер: 5
@SmokyRibsBBQ
@SmokyRibsBBQ 8 жыл бұрын
Great Q & A Gary! Really liking this!
@CookingOutdoors
@CookingOutdoors 8 жыл бұрын
Thanks so much Rus!
@LumberjackPa
@LumberjackPa 8 жыл бұрын
Excellent work Gary. I have a question for you....when and if you do pork ribs do you pull or score the membrane? I have found that pulling the membrane makes it more desirable to eat. What say you? Go:) Thanks for sharing.
@CookingOutdoors
@CookingOutdoors 8 жыл бұрын
Great question! I always pull the membrane. I think it allows the rub and smoke to penetrate from both sides of the ribs. However, there are so many restaurants that leave it on, but I am sure they are brazing the ribs first.
@LumberjackPa
@LumberjackPa 8 жыл бұрын
Probably right with the brazing. Thanks for your answer and for sharing.
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