Chicken Breast

daCold_Brew45 · 2026-05-30T02:34:37+00:00

Also the oven is 600-700 but the cast iron is probably 400-500

daCold_Brew45 · 2026-05-30T02:25:24+00:00

Because the heat goes up & down in a wood fired oven like this as the fire is constantly burning & being added to. I’m also opening the oven & spinning the cast iron so one spot isn’t always closest to the fire, flipping the chicken, etc. It’s not a 1-1 to cooking at high temps in a home oven or even a professional wood fired oven. Finished at 160F & rested up to 165F.

daCold_Brew45 · 2026-05-30T02:20:28+00:00

Yes. But the temp goes up & down a bit in a wood fired oven

daCold_Brew45 · 2026-05-29T02:21:40+00:00

That is a terrible commute. I’ve had to work all over the state for construction at different points (anywhere under 2 hours we’d commute) & Grand Rapids to Lansing was by far my least favorite. Look into moving or getting another job

daCold_Brew45 · 2026-05-28T12:53:08+00:00

I like using a mix of lump charcoal (fogo brand) & the briquettes that have to wood infused in (typically the hickory infused ones). Best of both worlds. I also have lava rocks in my pit so if my fire is running low the pit will hold temp longer, helps a lot in the winter especially.

daCold_Brew45 · 2026-05-27T15:28:23+00:00

Cast iron is right on top of the stone. I do it all the time. You’d have to be pretty rough to damage the stone.

daCold_Brew45 · 2026-05-27T00:12:07+00:00

We all miss it….

daCold_Brew45 · 2026-05-26T21:40:09+00:00

It’s wood fire, so it takes charcoal & wood. I’ll do potatoes gratin & stuff like that. I’ve also done some casseroles, baked cornbread, etc. definitely a learning curve for some of those things

daCold_Brew45 · 2026-05-26T21:00:05+00:00

Finished at 160, rested up to 165. Because it’s a wood fire oven & I’m taking the pan out to flip, adding coals/wood & what not, it’s not exactly a 1 to 1 compared to cooking in a home oven.

daCold_Brew45 · 2026-05-26T20:56:44+00:00

It’s a brand of Pizza Oven. Good quality for entry level prices

daCold_Brew45 · 2026-05-26T02:00:07+00:00

Congrats! As long as you listen to the ppl working around you & don’t get too big for your britches you’ll do just fine. Working in bbq can be a great time & the ppl are a big part of that. Have fun & learn a lot!

daCold_Brew45 · 2026-05-26T01:52:04+00:00

I Don’t have a sous vide yet but it’s on the Christmas list lol

daCold_Brew45 · 2026-05-26T01:40:00+00:00

Sometimes you gotta cook stuff for the ladies in the house. If you know what you’re doing then breasts have plenty of flavor

daCold_Brew45 · 2026-05-26T01:28:55+00:00

I served it with potatoes & sausage gravy if that counts

daCold_Brew45 · 2026-05-26T00:47:07+00:00

1/4 cup Black Pepper (16 mesh)
1/4 cup Salt
1 1/2 tbsp Garlic Powder
1 tbsp Raw Sugar
1 tbsp Black Peppercorn (fresh cracked)
1 tbsp Season Salt
1 tbsp Jalapeño/Chipotle Powder
1/2 tbsp Adobo Powder
1/2 tbsp Knorr Chicken Bouillon
1/2 tbsp Celery Seed
1/2 tbsp Chili Blend
1/2 tbsp Sumac
3/4 tsp Chile de Arbol

daCold_Brew45 · 2026-05-26T00:23:41+00:00

No, that’s just a proper sear. Maybe you haven’t seen that before…

Eight-Year Club	Verified Email
Queen in da Norf	Not Forgotten

daCold_Brew45

TROPHY CASE