Discada Pron.... - Page 3

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.

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

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.

BobBrisket · 03-09-2010, 11:30 AM

Quote:

Originally Posted by mgwerks

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.

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

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

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

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.

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.

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.

Beer is an ingredient. My grandad, dad, have used it, I'm not going to break tradition.....no way, no how!

Let the rising steam heat the torts.

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

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

and the family history just makes it that much better

BobBrisket · 03-10-2010, 04:32 PM

Quote:

Originally Posted by mgwerks

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!

03-08-2010, 01:36 PM	#31
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Bob, that looks absolutely FANTASTIC! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

03-08-2010, 01:46 PM	#32
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Talk about a rich family tradition; great thread Bob. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

03-08-2010, 02:38 PM	#33
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Thanks again, everyone. I appreciate it. Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-08-2010, 05:48 PM	#35
mgwerks Full Fledged Farker Join Date: 04-19-09 Location: Bandera, Texas Downloads: 0 Uploads: 0	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. __________________ Visit my (mostly) cooking blog at texascookin.blogspot.com.

03-08-2010, 09:03 PM	#36
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	That is just Dayum sexy food right there!!! __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ

03-08-2010, 04:01 PM	#34
kik_start Full Fledged Farker Join Date: 01-19-10 Location: St. Louis Missouri Downloads: 0 Uploads: 0	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!

03-08-2010, 09:29 PM	#37
pinehollow Is lookin for wood to cook with. Join Date: 12-20-08 Location: New Gretna, NJ Downloads: 0 Uploads: 0	Great Post! Thanks for sharing.

03-10-2010, 04:03 PM	#42
mgwerks Full Fledged Farker Join Date: 04-19-09 Location: Bandera, Texas Downloads: 0 Uploads: 0	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! __________________ Visit my (mostly) cooking blog at texascookin.blogspot.com.

03-10-2010, 04:29 PM	#43
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Bob that looks great , I mean I'm drooling here and the family history just makes it that much better __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

03-10-2010, 04:41 PM	#45
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Man, I would SMASH that food! I've never seen a dish like it. I'm inspired! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

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