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-   -   Discada Pron.... (https://www.bbq-brethren.com/forum/showthread.php?t=79913)

chambersuac 03-08-2010 01:36 PM

Bob, that looks absolutely FANTASTIC!

Westexbbq 03-08-2010 01:46 PM

Talk about a rich family tradition;
great thread Bob.

BobBrisket 03-08-2010 02:38 PM

Thanks again, everyone.
I appreciate it.

Bob

kik_start 03-08-2010 04:01 PM

Just spent the last hour reading the thread...man do I have a bunch to learn...wow, nice spread and nothing like a family tradition! cool beans!

mgwerks 03-08-2010 05:48 PM

Bob, nice to see this thread. It's good to know that there's still some folks out there that know "Discada" is actually a dish, and not necessarily the cooking vessel. Last discada I had was in Mexico, and instead of hot dogs she used Vienna sausage! Whatever works. I was told that the dish came about as a way to feed a lot of people fairly cheaply. It's also pretty darned delicious.

On mine I have some welding beads added around it near the edge as seen below. These are great when using it to do things like fry catfish and such, as you can drag things up to drain without having to worry aobut them sliding back down into the oil.

http://inlinethumb40.webshots.com/43...600x600Q85.jpg

Shiz-Nit 03-08-2010 09:03 PM

That is just Dayum sexy food right there!!!

pinehollow 03-08-2010 09:29 PM

Great Post!
Thanks for sharing.

barbefunkoramaque 03-08-2010 11:52 PM

chit!!!! thats smart

Quote:

Originally Posted by mgwerks (Post 1209035)

On mine I have some welding beads added around it near the edge as seen below. These are great when using it to do things like fry catfish and such, as you can drag things up to drain without having to worry aobut them sliding back down into the oil.

http://inlinethumb40.webshots.com/43...600x600Q85.jpg


BobBrisket 03-09-2010 11:30 AM

Quote:

Originally Posted by mgwerks (Post 1209035)
Bob, nice to see this thread. It's good to know that there's still some folks out there that know "Discada" is actually a dish, and not necessarily the cooking vessel. Last discada I had was in Mexico, and instead of hot dogs she used Vienna sausage! Whatever works. I was told that the dish came about as a way to feed a lot of people fairly cheaply. It's also pretty darned delicious.

On mine I have some welding beads added around it near the edge as seen below. These are great when using it to do things like fry catfish and such, as you can drag things up to drain without having to worry aobut them sliding back down into the oil.

http://inlinethumb40.webshots.com/43...600x600Q85.jpg

Discada is a term that gets confused quite often. It's really just a Mexican Wok. The possibilites are endless. Discada can be made from just about anything. We've even done seafood versions using the Seafood Mix you can get at Sam's etc, that has squid, shrimp, octopus, etc. My BIL's version also has mushrooms and sliced baloney. And it's great for parties, as you said, it feeds lots of people quickly. They are great for frying. My BIL makes a MEAN whole fried tilapia and black bass on his disco. We also like to use if for pork carnitas.
That's one nice disco you got there. I've always been a fan of the "horse shoe" handles.

Quote:

Originally Posted by barbefunkoramaque (Post 1209343)
chit!!!! thats smart

RIGHT? That's is a way cool little feature. I'm with Funk on this one, really "smart" feature.

Thanks again.

Bob

paperboy98 03-09-2010 11:57 AM

Your Article
 
Bob, will you post your article when its complete? I'd love to learn more about discada cooking. Very nice pron. Thanks
Paperboy98

Quote:

Originally Posted by BobBrisket (Post 1207661)
Working on a article on Plow/Harrow Disc Cooking and, well, needed pron. Only way to get pron, is to cook up some pron!
Well, first I noticed that I'm running out of space. I may need to convince Mrs. Brisket that we need a bigger home as "MY" children are outgrowing their current space. I fired up Q Can II and other than a slight leak around the lid, it puffed away like a Drum should.
http://farm5.static.flickr.com/4041/...d7762952c3.jpg
I wanted to pay a little tribute to my late Grandfather and use his disc/disco to do the cooking. It's currently my dad's but he's told me it will be mine some day.
I talked to my dad and he gave me some history on the disc. My dad remembers when my great grandfather gave it to my grandfather back when my dad was very young. It's origins go back to Chihuahua Mexico. It was a tool that was used daily to make meals.(no indoor stoves much less gas in the home) It was commonly set upon a 5 gallon steel bucket with a door cut in the bottom and it was fed with a wood fire. The metal on this disc is much closer to cast iron than just steel. It takes very little heat to get it hot and keep it there. I use way more heat with the steel disc that I have. My dad is 60 and says that it's easily close to 100 years old. A true piece of history. He also said it's very likely that it was actually used at some point by my great grandad to plow his fields.
http://farm3.static.flickr.com/2790/...282ed552_b.jpg
http://farm5.static.flickr.com/4063/...1b144159_b.jpg
http://farm3.static.flickr.com/2693/...89854db4_b.jpg
The ingredients. Basic discada. Beef, chicken, turkey, chorizo, weiners, polish sausage, garlic(LOTS), onion (white and long green), radish, japs, yellow squash, BACON!, pepperoni, tomato, cilantro.
http://farm3.static.flickr.com/2691/...44c833cf_b.jpg
Beer is an ingredient. My grandad, dad, have used it, I'm not going to break tradition.....no way, no how!
http://farm3.static.flickr.com/2714/...7525cef0_b.jpg
Let the rising steam heat the torts.
http://farm5.static.flickr.com/4022/...e4f0e5e9_b.jpg
NJOY!! Some salsa de arbol, and Mrs. Brisket's chicken salad and guac! Hot Dang it was good!
Had some discada with eggs for breakfast.............MmMMMMmmMmMMmmmmMMmmm!

Bob


BobBrisket 03-09-2010 10:19 PM

Quote:

Originally Posted by paperboy98 (Post 1209689)
Bob, will you post your article when its complete? I'd love to learn more about discada cooking. Very nice pron. Thanks
Paperboy98

Thank you!
Will do. It will be a while, but I'll direct you to it when it's done. There are some great links in this thread that can get you started right now. Check em out if you already haven't.
Matter of fact, if you have any questions, ask away here on this thread.

Bob

mgwerks 03-10-2010 04:03 PM

Bob, if you don't mind I'm going to "borrow" your idea for that burner stand. I've been using the turkey fryer burner, but I'm tired of cooking sitting down!

Phesant 03-10-2010 04:29 PM

Bob that looks great :!:, I mean I'm drooling here:eusa_clap and the family history just makes it that much better :biggrin:

BobBrisket 03-10-2010 04:32 PM

Quote:

Originally Posted by mgwerks (Post 1211053)
Bob, if you don't mind I'm going to "borrow" your idea for that burner stand. I've been using the turkey fryer burner, but I'm tired of cooking sitting down!

Not at all. If you have any specific questions about it, lemme know.

Thanks again!

bob

SmokinAussie 03-10-2010 04:41 PM

Man, I would SMASH that food! I've never seen a dish like it. I'm inspired!


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