Search the Community
Showing results for tags 'Discada'.
Found 4 results
Got a couple (main) pieces in for my future planned Discada set-up. I haven't decided if I'm going to put this into a metal cart or wait and build it "in" to my ODK. Might be a while before I get this fired up on some grub, but wanted to share my initial thoughts on these two products. First is a simple Bayou Classic burner that many of you are probably familiar with. They make two different ones like this (square stainless frame) and this one seemed to have the bigger burner, wind-screen and just looked beefier. I haven't hooked it to the hose and a tank yet, but this thing seems awesome. Got it on Amazon for around $78... Saw it listed much higher elsewhere, but typically around $100. K-G link to Amazon... NOW showing up for $55! https://www.amazon.com/gp/product/B00CY3ZVDM/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 Then the actual Discada. Got it from southwest disk.com and it is really awesome looking. Really heavy thick metal. Awesome handles. Great shape for what I was looking for. They have a 22" and a 24". To me the 24" was much better, not just for the extra width, but it's substantially deeper, has a nice flat-ish surface on bottom, then curves up for the sides. Read on their site that it's 27" diameter if you follow the surface of the metal (3D line from top edge down one side across bottom, up other side to top edge) where the 24" measurement is 2D line across top of edge. It's massive, IMO. Think they said it weighed 25-ish pounds, so that might give some of you metal guys an idea of how thick it is. He's got a nice company brand stamp on bottom, with the model number and what I'm guessing is a serial number. The RG024 is the Rio Grande model- 24". The flat-ish bottom sits really well on the burner. http://www.southwestdisk.com This place is Veteran owned USA made, etc... Seem like great people. Going to order a cover, lid and trivet from them now. edit- noticed in the 3rd picture the handles look off-center, but they aren't. Must have been the angle I took picture with from my iPad. You can see with the darker center, they did the initial seasoning, so it's good to go right away.
For each kilogram of meat you will need about 300-350 grams of everything else (except for the seasonings). Beef ( I use a cut thats called pulpa bola thats taken from the back and shoulder area). Pork meat ( I use sirlon) Bacon Sausage. Chorizo. Potatoes Bell peppers. Onions. Tomatoes Garlic Seasonings Jalapeño and chipotle are optional Cook at 200-300 C Buen Provecho!!! ..... :-)
My wife and I decided to put our new comal to use tonight. We picked up a few items at the grocery store and combined these with some goodies from the fridge that needed to be used. Maybe not a traditional discada cook, but satisfactory for our first go at it. It was fun to cook and it turned out pretty darn good - and lots of leftovers for meals over the next 2 days or so... The veggie lineup with citrus, cilantro, mushrooms, & bacon. The meats (carne picada, hot italian sausage & ground pork) First up: bacon Add hot italian sausage & ground pork And some carne picada Don't forget all the veggies & such (onions, garlic, orange bell pepper, asparagus, limes, cilantro, and guajillo chiles) Season everything with garlic powder, salt, pepper, red pepper flakes, and some chipotle pepper powder. Added mushrooms, finished cooking & ready to serve on corn and/or flour tortillas Thanks for looking!