Disc cooker meals. What is your favorite?

[Hix]

Thanks!

Give er a try and let us know!


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[berettadave]

The burner I got is leaving a thick black soot on the bottom of the disc. Was that normal for any of y'all at first?

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Sounds like the air shutter needs adjusting. You should be looking for a nice blue flame without a lot of yellow color to it. It could also be that the orifice is a little on the large side.

Dave

[Part Timer]

Sounds like the air shutter needs adjusting. You should be looking for a nice blue flame without a lot of yellow color to it. It could also be that the orifice is a little on the large side.

Dave

That sounds like my problem. Thanks for the tip!

[RDK]

Carne piccata tacos and stuffed jalapeños


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[topher]

Anybody make and sale woks here on the GS?

[ethic1]

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[Jcjohnson]

Man I need one of these bad boys!

[rtp]

Great thread……….I think it’s time to bust out the old discada and make few meals.


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[RobinHood]

Disc cooker meals. What is your favorite?

Hoyt Man turned me on to making discada tacos. It consists of bacon, marinated shredded beef, pork, chicken, and chorizo. Add a can or so of Spicy V8 and the saved bacon grease when the meat starts to look semi dry. When the meat is done and pulled up to the side, sauté chopped onions and Bell peppers with the V8 and about 2 packs of Goya seasoning and mix everything together when all is done.
It makes a lot and will go a long way when feeding bigger groups. I use 1 lb of each meat for groups of 10-20 people, more for bigger groups.







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[lmartin5]

Hoyt Man turned me on to making discada tacos. It consists of bacon, marinated shredded beef, pork, chicken, and chorizo. Add a can or so of Spicy V8 and the saved bacon grease when the meat starts to look semi dry. When the meat is done and pulled up to the side, sauté chopped onions and Bell peppers with the V8 and mix everything together when all is done.
It makes a lot and will go a long way when feeding bigger groups. I use 1 lb of each meat for groups of 10-20 people, more for bigger groups.







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That’s looks awesome!


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[RobinHood]

That’s looks awesome!


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Thanks!
It’s awesome stuff. It’s a go to meal for bigger groups that won’t break you. And the leftovers make great breakfast tacos mixed with some eggs. La Micoacana is where I get the meat, and I’m sure any other Mexican meat market will have similar. Just ask for the marinated meat that’s shredded for tacos. The chorizo is just the loose meat, not already stuffed in links.


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[Tree Phantom]

Hmmmmm, cooler temperatures will get me back cooking and hunting.

[bboswell]

Hoyt Man turned me on to making discada tacos. It consists of bacon, marinated shredded beef, pork, chicken, and chorizo. Add a can or so of Spicy V8 and the saved bacon grease when the meat starts to look semi dry. When the meat is done and pulled up to the side, sauté chopped onions and Bell peppers with the V8 and about 2 packs of Goya seasoning and mix everything together when all is done.
It makes a lot and will go a long way when feeding bigger groups. I use 1 lb of each meat for groups of 10-20 people, more for bigger groups.







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I need more details on this!

[2050z]

Need to get my disc out and clean it up.

[2050z]

Who makes the best burners for Disc cookers?