On this episode of Q&A with Gary, I am answering a couple questions about Dutch oven cleaning and re-seasoning and the age old question about removing the membrane from the ribs before you cook them.

Let me know if you like the new intro!

Random Acts of Cooking said: “Hey Gary, glad to see you back cooking again. I'll have to give this white sauce a try. Could you lower the vinegar taste a little by putting in just a touch of honey? Just wondering.” while watching my Alabama White BBQ Sauce video.

Cynthia W. wants to know: “I have a self cleaning oven but the self cleaning don't work. How do I use my convection oven to Dutch oven and what temperature do i put the oven on and for how long.” After viewing my Cast iron Dutch oven re-seasoning and restoration techniques video.

1 week ago LumberjackPa made this comment and asked a rib question: “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.”

Finally, Gary L.  watch my Cast iron Dutch oven re-seasoning and restoration techniques also and needs help with Dutch oven cleaning “What do you advise on removing excess vegetable oil seasoning from my Dutch Oven? I properly cleaned & dried it, but then ‘over oiled' w/ the wrong product, then baked-it-on. The result is a thick brown glaze.”

You can listen to my answers in the video below!

I you have any questions or thoughts about this video, please leave a comment below!

Videos mentions on this episode:

Cast iron Dutch oven re-seasoning and restoration techniques
Alabama White BBQ Sauce

Answering your Outdoor Cooking Questions every Thursday!