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Thread: Discada

  1. #1
    Join Date
    Aug 2009
    San Diego CA

    Default Discada

    If you haven't noticed by my recent posts I really like cooking on my recently purchased disco!!!
    We invited family over today and made a bunch of discada, 11+ pounds of it.

    Started with a pound of bacon

    Then added a pound of chorizo, let it cook down, then added 4 lbs taco grind pork let it cook down, 4 lbs taco grind beef let it cook down, and the added a pound of hot dogs. You let each meat cook down and then cook the next batch of meat cook in the fat from the previous meat.

    Then added 4 large tomatoes roughly cut, 2 med onions sliced a bunch of jalapenos, yellow peppers, and serrano peppers.

    Uses the lid from my Weber kettle as a cover and simmered for another 20 minutes and added a little Adobo seasoning too.

    Served on some warmed TJ sized corn tortillas and topped with a little homemade hot sauce.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    looks good

  3. #3
    Join Date
    Jun 2009
    Pattison, TX


    I could eat that to the point of being painful! Pass the Rolaids!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

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