Q & A with Gary Recipe Conversions and Dutch oven Cooking Questions<\/h2>\n
After watching How to Convert Recipes Using a Conversion Factor<\/strong>, fralican <\/em>asks: Soupbones <\/em>shared his version of my Stuffed Sourdough Breakfast Rolls<\/strong> recipe: Smoky Ribs BBQ & Southern Cuisine <\/em>has a great Dutch oven cooking question:<\/em><\/p>\n \u201cAnother great Q&A Gary! I have a question for you. I’ve done very very little dutch oven cooking but something that I’m really intrigued by and would like to do more of on camping trips and such. I’m wondering if there is a formula that you go by for a certain size dutch oven verses how many charcoal briquets to place under it and on top of the lid for a desired internal temperature of the dutch oven. I’ve watched videos on this, and they pretty much tell you how many to use for the size dutch oven they are using for a certain recipe like dutch oven pizza, but never really explain why, such as desired temp inside the dutch oven, and what difference placing one less or one extra will do to the cook. I would like to know how to set up any size dutch oven with the proper amount of charcoal to reach a desired temp or close proximity. Thanks Gary, and really great seeing you post videos again :D\u201d<\/p>\n Bill B <\/em>answered our seaweed cooking question asked during my\u00a0<\/em>Cooking Outdoors Q & A with Gary \u2013 September 22,\u00a0 2016 <\/strong>episode :
\u201cBut it doesn’t work for huge quantities, right? Like for 100 servings? Isn’t it better to base the multiplication on weight in that case?\u201d<\/p>\n
\u201cJust did this, but used left over pulled pork. Amazballs!\u201d<\/p>\n
\u201cRegarding the use of lettuce or cabbage instead of seaweed (@5:05)\u2026The average salinity of sea water is around 3.5%, which supposedly yields 1\/2 to 3\/4 c salt per gallon of water. Adjust that back to a ratio of 2 to 2.5 tablespoons salt to 1 qt water.\u201d<\/p>\nQ & A with Gary Oct 20, 2016<\/h2>\n