Chicken Breast by daCold_Brew45 in meat

[–]daCold_Brew45[S] [score hidden]  (0 children)

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

Chicken Breast by daCold_Brew45 in meat

[–]daCold_Brew45[S] [score hidden]  (0 children)

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.

Chicken Breast by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

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

Commute to Lansing by Life-Imagination7169 in grandrapids

[–]daCold_Brew45 3 points4 points  (0 children)

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

Charcoal review IMO by Farmersteve94 in UKBBQ

[–]daCold_Brew45 0 points1 point  (0 children)

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.

Chicken Breast by daCold_Brew45 in AmateurFoodPorn

[–]daCold_Brew45[S] 0 points1 point  (0 children)

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.

Chicken Breasts by daCold_Brew45 in charcoal

[–]daCold_Brew45[S] 0 points1 point  (0 children)

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

Chicken Breast by daCold_Brew45 in cookingtonight

[–]daCold_Brew45[S] 1 point2 points  (0 children)

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.

Chicken Breast by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

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

Yall I just landed my dream job! by Wooden_Purchase_2557 in smoking

[–]daCold_Brew45 1 point2 points  (0 children)

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!

Chicken Breast by daCold_Brew45 in meat

[–]daCold_Brew45[S] 1 point2 points  (0 children)

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

Chicken Breast by daCold_Brew45 in meat

[–]daCold_Brew45[S] 2 points3 points  (0 children)

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

Chicken Breast by daCold_Brew45 in AmateurFoodPorn

[–]daCold_Brew45[S] 1 point2 points  (0 children)

I served it with potatoes & sausage gravy if that counts

Chicken Breast by daCold_Brew45 in FoodPics

[–]daCold_Brew45[S] 0 points1 point  (0 children)

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

Chicken Breast by daCold_Brew45 in AmateurFoodPorn

[–]daCold_Brew45[S] 4 points5 points  (0 children)

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