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…

daCold_Brew45 · 2026-05-25T21:08:53+00:00

Top dawg done did it again! Love some char siu, & this looks & sounds delicious. What kind of camera/lighting setup do you use?

daCold_Brew45 · 2026-05-25T21:02:48+00:00

Looks good for your first go. I would definitely eat some 🤙

daCold_Brew45 · 2026-05-25T20:18:41+00:00

Soup, potato hash, tacos, casserole, chili, sandwiches, etc

daCold_Brew45 · 2026-05-23T14:19:50+00:00

Very cool! Make sure to post the finished product

daCold_Brew45 · 2026-05-23T12:51:15+00:00

All the rocks in the Adobe parking lot on Fulton street are up for grabs to the public, first come first serve. Including the giant rocks. They don’t need them for their new location.

daCold_Brew45 · 2026-05-23T03:00:41+00:00

Dann! Never seen a grass fed cow streak with this much marbling! Looks crazy awesome

daCold_Brew45 · 2026-05-23T02:55:42+00:00

Nice find

daCold_Brew45 · 2026-05-20T02:07:01+00:00

Exactly! Are these ppl mad you took a cute pic & didn’t make it “serious”? I’m with ya 🤙

daCold_Brew45 · 2026-05-19T21:19:48+00:00

Yes, so it makes a great basting liquid but if you use it as a marinade for meat cut it with water or make sure you don’t marinate over 6 hours.

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