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Posted: 9/2/2024 6:36:48 PM EST
[#1]
I had never heard of that before today. I would eat the fuck out of any of the food that I have seen posted so far though.
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Posted: 9/2/2024 6:41:11 PM EST
[#2]
Quote HistoryQuoted: I had never heard of that before today. I would eat the fuck out of any of the food that I have seen posted so far though. Yeah we're easternfags. This is like a Texan/Southwest type of deal. We should be talking about how to cook food rather than who should rule the entire country. I feel like TJ would have written about this. "Such a simple concept, a cooking surface. But with an outer ridge and an inner bowl I was surprised what could be created" |
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Posted: 9/2/2024 6:43:12 PM EST
[#3]
Seems like something a Marylander would find trendy
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Posted: 9/2/2024 6:45:48 PM EST
[#4]
Quote HistoryQuoted: Seems like something a Marylander would find trendy Careful, Carolinian. There are things said that cannot be taken back. |
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Posted: 9/2/2024 6:55:50 PM EST
[#5]
Quote HistoryQuoted: Yeah we're easternfags. This is like a Texan/Southwest type of deal. We should be talking about how to cook food rather than who should rule the entire country. I feel like TJ would have written about this. "Such a simple concept, a cooking surface. But with an outer ridge and an inner bowl I was surprised what could be created" The nice thing about using a propane burner with a disc is the middle gets really hot and the sides are only warm. So in one picture last page, I was warming tortillas on the sides while eggs cooked. Or you can cook bacon, push it up to the edge and fry potatoes or vegetables in the hot bacon grease still in the middle |
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Posted: 9/2/2024 7:07:16 PM EST
[#6]
I have a 22" one. They are great for a lot of Mexican dishes. Small learning curve.
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Posted: 9/2/2024 7:13:08 PM EST
[#7]
We have something a little different but more for frying like empanadas. Similar to this.
 Attached File |
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Posted: 9/2/2024 7:38:27 PM EST
[#8]
I think @Zhukov has one.
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Posted: 9/2/2024 7:40:45 PM EST
[#9]
I'e made two of them. Made the first, BIL saw it, wanted it for himself, so I gave it to him. Made another one for myself.
Hamburgers and French Fries:  Chicken thighs and French Fries:  |
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Posted: 9/2/2024 7:49:47 PM EST
[#10]
It is perfectly fine to call it a Mexican wok or a cowboy wok . A cowboy wok has more wok hay .
 
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Posted: 9/2/2024 7:50:30 PM EST
[#11]
I'm pretty sure I'm in the Matrix. I've been watching a YouTube channel called Ruta la Nueve that's some Mexican guys cooking outside all the time and they use plow disks they welded themselves. I have never seen or heard of this until I started watching their channel and now out of the blue there is a thread here. This happens to me a lot.
And yes, now I want one. Gotta see what my dad has laying around. |
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Posted: 9/2/2024 7:50:34 PM EST
[#12]
IF I squint my eyes hard... would that be called a Wok?
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Posted: 9/2/2024 7:52:39 PM EST
[#13]
My and my hermanos cook the shit out of a discada. Everyone brings a random meat, chorizo, add onions, tomatoes, jalapenos, whatever - it all goes in there after the meat is seared. You MUST add hot dogs.
Throw in a can of beer, make it good and spicy, serve it in a tortilla. Discada nortena is what it's called.  This YouTube short is pretty close to how we do it: https://www.youtube.com/shorts/BTRHxFRCRFM |
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Posted: 9/2/2024 7:54:49 PM EST
[#14]
Yes, been cooking on one for 5 years or so for camping and occasionally at home as well.
I have 2 now, a 20” and a 22”, both from Southwest Disk with is a veteran owned/operated company out of New Mexico (IIRC). I use an Eastman Outdoors adjustable 3 leg burner: Pastor taco meat  Teriyaki chicken and fried rice  Philly cheesesteak  Chicken Pad Thai  Not pictured is the chicken carbonara that we also like to make while camping. And of course there’s dessert: Donuts  Bananas Foster   We make pretty ridiculous food for camping, but life’s too short to eat hotdogs and beans.
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Posted: 9/2/2024 7:54:51 PM EST
[#15]
Quote HistoryQuoted: I'm pretty sure I'm in the Matrix. I've been watching a YouTube channel called Ruta la Nueve that's some Mexican guys cooking outside all the time and they use plow disks they welded themselves. I have never seen or heard of this until I started watching their channel and now out of the blue there is a thread here. This happens to me a lot. And yes, now I want one. Gotta see what my dad has laying around. You are in the matrix. Humanity has limited ideas |
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Posted: 9/2/2024 8:45:47 PM EST
[#16]
Quote HistoryQuoted: It is perfectly fine to call it a Mexican wok or a cowboy wok . A cowboy wok has more wok hay .  I understood that reference… |
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Posted: 9/2/2024 9:28:16 PM EST
[#17]
I found one on the academy website for a decent price with shipping a few years ago. I run it on a propane burner
 Attached File |
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Posted: 9/2/2024 9:31:30 PM EST
[#18]
Don't they make them from plow wheels?
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Posted: 9/2/2024 9:31:47 PM EST
[#19]
Quote HistoryQuoted: Yes, been cooking on one for 5 years or so for camping and occasionally at home as well. I have 2 now, a 20” and a 22”, both from Southwest Disk with is a veteran owned/operated company out of New Mexico (IIRC). I use an Eastman Outdoors adjustable 3 leg burner: Pastor taco meat https://i.imgur.com/eZY8kJk.jpeg Teriyaki chicken and fried rice https://i.imgur.com/Fyf4C4Y.jpeg Philly cheesesteak https://i.imgur.com/lBcdR3H.jpeg Chicken Pad Thai https://i.imgur.com/FRHHsv9.jpeg Not pictured is the chicken carbonara that we also like to make while camping. And of course there’s dessert: Donuts https://i.imgur.com/kUePASO.jpeg Bananas Foster https://i.imgur.com/p8N1O3J.jpeg https://i.imgur.com/2hDerRo.jpeg We make pretty ridiculous food for camping, but life’s too short to eat hotdogs and beans. Glad to see you post, you turned me onto Southwest a few years ago. How do you keep yours clean? Every time I cook there is a layer of charred crud that is hard to get off, and leaves an unpleasant flavor if I do something like breakfast the next day. |
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Posted: 9/2/2024 9:38:09 PM EST
[#20]
Well, I know what I want for my birthday. I will call them tomorrow to figure out what is the best option.
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Posted: 9/2/2024 9:48:04 PM EST
[#21]
After cooking get it really hot and pour water on it. The water boils all of the crud off there. Then a light coat of oil or Pam and put it away. Easy peasy.
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Posted: 9/2/2024 10:28:09 PM EST
[#22]
Quote HistoryQuoted: After cooking get it really hot and pour water on it. The water boils all of the crud off there. Then a light coat of oil or Pam and put it away. Easy peasy. That sounds too easy, but I will try that next time.  I've been scrubbing it with some chain mail thing, but obviously there is a better way. |
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Posted: 9/2/2024 10:50:26 PM EST
[#23]
Quote HistoryQuoted: I understood that reference… Quote HistoryQuoted: Quoted: It is perfectly fine to call it a Mexican wok or a cowboy wok . A cowboy wok has more wok hay . I understood that reference… Uncle Roger proud of you !
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Posted: 9/2/2024 10:51:22 PM EST
[#24]
Quote HistoryQuoted: Glad to see you post, you turned me onto Southwest a few years ago. How do you keep yours clean? Every time I cook there is a layer of charred crud that is hard to get off, and leaves an unpleasant flavor if I do something like breakfast the next day. @astrocreep96 Glad it’s working out for you all! I treat it just like cast iron, since that’s basically what it is. If it’s not seasoned very well you might have to re-season, several how-to’s on YouTube will give you tips on stripping and starting over. After cooking and removing any leftovers I heat the disk up and toss some water in to deglaze. I wad up a couple of paper towels and use a pair of tongs to scrub while the water is still on the disk. Toss the water out of the disk and check to see if it’s clean/free of charred bits. Repeat as needed. For real stubborn stuff I will occasionally use a scrubby pad like a scrub daddy or green scotch brite. Once clean heat up and spray down with some cooking spray or a light coat of oil. |
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Posted: 9/2/2024 10:52:49 PM EST
[#25]
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Posted: 9/3/2024 6:38:24 AM EST
[#26]
Quote HistoryQuoted: Lots. Random pic from a ballgame. https://www.ar15.com/media/mediaFiles/42509/IMG_3397_jpeg-3311705.JPG Dam. I could be a friend of yourn. |
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Posted: 9/3/2024 7:14:15 AM EST
[#27]
Quote HistoryQuoted: IF I squint my eyes hard... would that be called a Wok? Maybe Discada means Wok in spanish? ETA I know it means disc or something like that. I was disappointed in not seeing see any Discadas used on a wood fire. |
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Posted: 9/3/2024 7:35:30 AM EST
[#28]
Quote HistoryQuoted: Usually a few of those going when we have a proper matanza (shoot pig before sun up, and drink all day) Been there, done that. Good times. |
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Posted: 9/3/2024 11:31:17 AM EST
[#29]
Quote HistoryQuoted: Well, I know what I want for my birthday. I will call them tomorrow to figure out what is the best option. https://www.academy.com/p/outdoor-gourmet-24-in-discada?sku=silver-black |
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Posted: 9/3/2024 11:34:04 AM EST
[#30]
Quote HistoryQuoted: Glad to see you post, you turned me onto Southwest a few years ago. How do you keep yours clean? Every time I cook there is a layer of charred crud that is hard to get off, and leaves an unpleasant flavor if I do something like breakfast the next day. Discadas are usually carbon steel, so you treat them just like cast iron or a wok. I start by heating it over a jet burner outdoors and burn off all the crud, then hit it with oil to get the non-stick layer started. It should even tually be very easy to clean after cooking. I've used this method for every carbon-steel cooking vessel I have and it works like gangbusters:  How professional chef season their carbon steel wok （ 怎么开锅的过程 ) Follow it exactly, and eggs will slide out of the pan on the next cook (you do have to use some oil, but that's true of any carbon steel pan) [ETA] Found a pic of when I seasoned my discada:  |
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Posted: 9/3/2024 11:38:44 AM EST
[#31]
Quote HistoryQuoted: Even the instgram van- life "overlanders" that have all crawled back into their cubicles and sold thier four wheeled domiciles gave up on "scottle grills" years ago.  |
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Posted: 9/3/2024 11:51:16 AM EST
[#32]
Quote HistoryQuoted: Yup, great for making fajitas. https://www.ar15.com/media/mediaFiles/157230/IMG_9234_jpeg-3311687.JPG Are those olives in there ? Do they add any flavor or is there another reason to include just a couple? |
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Posted: 9/3/2024 11:57:36 AM EST
[#33]
Quote HistoryQuoted: Are those olives in there ? Do they add any flavor or is there another reason to include just a couple? Quote HistoryQuoted: Quoted: Yup, great for making fajitas. https://www.ar15.com/media/mediaFiles/157230/IMG_9234_jpeg-3311687.JPG Are those olives in there ? Do they add any flavor or is there another reason to include just a couple? Looks more like some variety of tomato to me. |
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Posted: 9/3/2024 12:03:17 PM EST
[#34]
Quote HistoryQuoted: I'e made two of them. Made the first, BIL saw it, wanted it for himself, so I gave it to him. Made another one for myself. Hamburgers and French Fries: https://i.imgur.com/umEQWCY.jpeg Chicken thighs and French Fries: https://i.imgur.com/lMHAAaj.jpeg When I first saw them a few years ago I wanted to make one bad. I had everything except the disk blade to make one and was looking for a welding project. As I was on the internet looking to find where I can get the disk sanity hit. I had no use for one, wouldn't use it and no place to keep it.
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Posted: 9/3/2024 12:08:31 PM EST
[#35]
Quote HistoryQuoted: Yes, been cooking on one for 5 years or so for camping and occasionally at home as well. I have 2 now, a 20” and a 22”, both from Southwest Disk with is a veteran owned/operated company out of New Mexico (IIRC). I use an Eastman Outdoors adjustable 3 leg burner: Pastor taco meat https://i.imgur.com/eZY8kJk.jpeg Teriyaki chicken and fried rice https://i.imgur.com/Fyf4C4Y.jpeg Philly cheesesteak https://i.imgur.com/lBcdR3H.jpeg Chicken Pad Thai https://i.imgur.com/FRHHsv9.jpeg Not pictured is the chicken carbonara that we also like to make while camping. And of course there’s dessert: Donuts https://i.imgur.com/kUePASO.jpeg Bananas Foster https://i.imgur.com/p8N1O3J.jpeg https://i.imgur.com/2hDerRo.jpeg We make pretty ridiculous food for camping, but life’s too short to eat hotdogs and beans. I'd go camping with you. |
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Posted: 9/3/2024 12:14:58 PM EST
[#36]
Quote HistoryQuoted: Looks more like some variety of tomato to me. Quote HistoryQuoted: Quoted: Quoted: Yup, great for making fajitas. https://www.ar15.com/media/mediaFiles/157230/IMG_9234_jpeg-3311687.JPG Are those olives in there ? Do they add any flavor or is there another reason to include just a couple? Looks more like some variety of tomato to me. That does make more sense. I thought olives looked out of place. |
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Posted: 9/3/2024 12:34:23 PM EST
[#37]
Quote HistoryQuoted: Yup, great for making fajitas. https://www.ar15.com/media/mediaFiles/157230/IMG_9234_jpeg-3311687.JPG There might be some fajita in that. Hard to tell with all the other stuff (like chicken), though. |
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Posted: 9/12/2024 4:46:22 AM EST
[#38]
Improvised version:
 Lodge cast iron wok:  
With this grill in a 22" Weber kettle: 
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Posted: 9/12/2024 4:54:26 AM EST
[#39]
Quote HistoryQuoted: Even the instgram van- life "overlanders" that have all crawled back into their cubicles and sold thier four wheeled domiciles gave up on "scottle grills" years ago. |
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Posted: 9/12/2024 5:07:55 AM EST
[#40]
Quote HistoryQuoted: Drinking fire gets bros and bullshit. I shovel off hot coals from that into a secondary cooking area and use that well established charcoal to do cooking. I have even done this with a full chicken. Just find two y shaped sticks, another stick with a right angle, boom you have a rotisserie Honestly, that's where the discada shines vs just having a big skillet\ griddle. Too drunk\ don't wanna bother to get it good and level, the curve mostly handles it. They're fine on a burner, but so's every other large flatish piece of metal you could use giddle, wok, skillet, etc. |
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Posted: 9/12/2024 5:13:58 AM EST
[#41]
Quote HistoryQuoted: Glad to see you post, you turned me onto Southwest a few years ago. How do you keep yours clean? Every time I cook there is a layer of charred crud that is hard to get off, and leaves an unpleasant flavor if I do something like breakfast the next day. Get it hot, throw some water in and scrub with rag in tongs at anything that didn't come loose, dump water, wipe oil and heat again. Just treat it like a cast iron skillet and you should be fine. |
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Posted: 9/12/2024 5:16:30 AM EST
[#42]
Quote HistoryQuoted: Is that fad over? Mostly, everybody either went broke, got divorced, got murdered, or had to return to office. |
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Posted: 9/12/2024 5:31:37 AM EST
[#43]
It cooks up a mean cat.
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Posted: 9/12/2024 5:36:28 AM EST
[#44]
I've had a camp chef youkon for 2 years in the box. I think I just figured out how to use it. This place cost me money constantly.
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Posted: 9/12/2024 5:41:25 AM EST
[#45]
Quote HistoryQuoted: Don't they make them from plow wheels? Plow discs not wheels. You drag a set of discs after plowing to break up dirt clods |
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Posted: 9/12/2024 6:11:41 AM EST
[#46]
Quote HistoryQuoted: Improvised version: https://www.ar15.com/media/mediaFiles/219829/20240911_180520-3320026.jpg Lodge cast iron wok: www.amazon.com/dp/B09VJ779W4 With this grill in a 22" Weber kettle: www.amazon.com/dp/B0044EQM9Q That's definitely solid improvising, but I am still drawn to the hat brim cooking surface. I feel like you could warm up all sorts of stuff. I just need to pull the trigger on this before cola |
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Posted: 9/12/2024 6:39:31 AM EST
[#47]
Quote HistoryQuoted: That's definitely solid improvising, but I am still drawn to the hat brim cooking surface. I feel like you could warm up all sorts of stuff. I just need to pull the trigger on this before cola Quote HistoryQuoted: Quoted: Improvised version: https://www.ar15.com/media/mediaFiles/219829/20240911_180520-3320026.jpg Lodge cast iron wok: www.amazon.com/dp/B09VJ779W4 With this grill in a 22" Weber kettle: www.amazon.com/dp/B0044EQM9Q That's definitely solid improvising, but I am still drawn to the hat brim cooking surface. I feel like you could warm up all sorts of stuff. I just need to pull the trigger on this before cola Yeah, more room to move things around and a little less steep of an angle would be better. It's more of a Weber kettle "accessory", and like most of those, is useful but not as good as a dedicated tool. The tradeoff is multi-tasking the grill to save a little garage space if it's only for occasional use. And seeing what else you can use a Weber kettle for, which also seems to be kind of a thing.
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Posted: 9/12/2024 7:02:56 AM EST
[#48]
I got mine about 15 years ago and it works great
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Posted: 9/12/2024 8:21:12 AM EST
[#49]
Fried rice is my favorite thing to make in mine. I do it over the burner on my travel Blackstone. Works great.
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Posted: 9/12/2024 8:39:51 AM EST
[#50]
I used to, but sold it at the last yard sale. Blackstone is much more convenient.
I welded on some horse shoes for handles after this photo.  |
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