Great video!!! I’ve been cooking my meat in the discada by just adding the different types, instead of cooking them all separately, then combining them in the end. That’s a good idea how you did it, thanks!!! Also, I think it might be easier to slide the meat up the side of the discada where it’s cooler when you need to, if you had one that was shallower. That was a pretty steep and deep discada. I make my in discadas as I like to weld. I go to the farming supply place in the next town over and buy the very large harrow discs that are shallow and perfect for discada cooking. If you lived close, I’d make you one for free.
Great video! What size disk do you have? I also believe I saw one with a ridge that would help things stay up on the rim (cooler part) have you ever seen that before?
This one’s a 24” disk. I’ve seen the one with the little platform at the top to hold food but that would make it a lot bigger, especially on a 24” disk. But I like the idea.
Thank You for the large recipe..... I did discada for 86..... I also cooked for 125.... I did a sausage skillet.... I love my disk.... its awesome for large recipes.... My only thing is I need to get a discada shovel.... Chef Store has them locally or you can find them on amazon.....
@@CarlosLaguna7883 It does get heavy..... My sausage skillet with the potatoes weighed in a 35 LBS... Im generally dead tired after putting on a party.... I work really hard to put on an awesome feed..... I also did 125 ears of corn for the sausage skillet... I used beer coolers (2) of them to cook the corn.... Lest I sound like Im tooting my horn.... I still and will always consider you the master of the discada.... Im just a student of your art....
@@johnhenryholiday4964 thank you so much for the kind words. If you have any videos on it I’d definitely want to check them out. I saw a fried corn on the cob video a while back that I might wanna try to! Thanks again and God Bless!!!
Thanks for the video. I’m doing a discada for my daughter graduation. I wasn’t sure about the pound. I wanted to get 5lbs pastor, 5lbs chicken, 5lbs pork, 3lbs bacon, 2lbs sausage, and my wife said it wasn’t enough for 25 people.
Yes, I did the discada and it was more than enough. People took home and we still have some left. Going to the meat market in DTLA saved us some money.
@@MasterScreenPrints yea see it really lasts. When you think about it, people don’t load their tacos with a bunch of meat. So it’s not like you need 50 pounds for a discada.
It was the excess liquid from cooking the meat, it’ll release a lot of juice so you have to take it out otherwise you’re just boiling the meat. Then you add it back in later with the vegetables to help steam them.
Hey bud! Great video and beautiful family! Happy future discadas!
Thank you sir!!
Move over to the cooking thing! Happy Birthday to your son!!!!!
Thank you so much!!!
Great video!!! I’ve been cooking my meat in the discada by just adding the different types, instead of cooking them all separately, then combining them in the end. That’s a good idea how you did it, thanks!!! Also, I think it might be easier to slide the meat up the side of the discada where it’s cooler when you need to, if you had one that was shallower. That was a pretty steep and deep discada. I make my in discadas as I like to weld. I go to the farming supply place in the next town over and buy the very large harrow discs that are shallow and perfect for discada cooking. If you lived close, I’d make you one for free.
@@colt10mmsecurity68 yea my sides are steep so the meat tends to fall to the middle if there is a lot of
Great video! What size disk do you have? I also believe I saw one with a ridge that would help things stay up on the rim (cooler part) have you ever seen that before?
This one’s a 24” disk. I’ve seen the one with the little platform at the top to hold food but that would make it a lot bigger, especially on a 24” disk. But I like the idea.
Happy Birthday to your Son.... 18 is an awesome age..... Doc
Thank you sir!!!
I love discadas I'm from Monterrey n.l.
Yea I need to do another one here soon, it’s been a while
Thank You for the large recipe..... I did discada for 86..... I also cooked for 125.... I did a sausage skillet.... I love my disk.... its awesome for large recipes.... My only thing is I need to get a discada shovel.... Chef Store has them locally or you can find them on amazon.....
Lol yea for sure! You saw me doing that two-handed mixing right…that stuff was heavy!
@@CarlosLaguna7883 It does get heavy..... My sausage skillet with the potatoes weighed in a 35 LBS... Im generally dead tired after putting on a party.... I work really hard to put on an awesome feed..... I also did 125 ears of corn for the sausage skillet... I used beer coolers (2) of them to cook the corn.... Lest I sound like Im tooting my horn.... I still and will always consider you the master of the discada.... Im just a student of your art....
@@johnhenryholiday4964 thank you so much for the kind words. If you have any videos on it I’d definitely want to check them out. I saw a fried corn on the cob video a while back that I might wanna try to! Thanks again and God Bless!!!
Thanks for the video. I’m doing a discada for my daughter graduation. I wasn’t sure about the pound. I wanted to get 5lbs pastor, 5lbs chicken, 5lbs pork, 3lbs bacon, 2lbs sausage, and my wife said it wasn’t enough for 25 people.
Yea the first couple of times is hard to judge how much meat you’re gonna need. But then too I’d rather have too much than not enough.
Yes, I did the discada and it was more than enough. People took home and we still have some left. Going to the meat market in DTLA saved us some money.
@@MasterScreenPrints yea see it really lasts. When you think about it, people don’t load their tacos with a bunch of meat. So it’s not like you need 50 pounds for a discada.
Your right. I’m planning to put it on TH-cam. Even though my channel is not related to food. I do custom shirts.
what liquid was in the pitcher you poured in
It was the excess liquid from cooking the meat, it’ll release a lot of juice so you have to take it out otherwise you’re just boiling the meat. Then you add it back in later with the vegetables to help steam them.
Thank you very much
Donde compro su disco?
southwestdisk.com
Muchas gracias por compartir la información 🙏
This reminds me of the N.M. vibe. 👍🏼👌🏼
Thanks!
Next time call me I’ll be there ,thanks for sharing my man I just bought my disc
Lol right!!! Congrats sir! Let me know how your cooks go!
Bro why not just use two? Quality would be great.