The NEW DISCADA NORTEÑA Recipe on the GRILL
now it's tailg season and everybody's cooking chicken wings and hot dogs but I'm in the mood for a discada now traditionally a discada is cooked on a disco over an open fire but not everybody has access to that and so today I'm doing a Dada inspired recipe on the made in griddle and this specifically is made in round carbon steel gridle disala is made on a diso kind of fry everything in the middle and push it out to the side so we're going to basically do the same thing but we're
going to do it on a flat griddle we're going to cook in the middle push everything to the side and show you how easy it is to do it in your own backyard now we're already fired up so let's get this disala going on The Griddle now before we get this disala recipe going I just want to take a minute to talk about today's sponsor maiden maiden designs professional quality products for the home cook and their kitchen we used in multiple three melin star restaurants and their products are used in over
2,000 other top rated restaurants and hotel groups Across America with over 100,000 five-star reviews from both press and customers today I'm using the new made in round griddle out here on my patio its size and shape help fit comfortably inside your Weber Big Green Egg or other circular charcoal grills this is actually a perfect griddle for a circular Grill and that's because of its unique design has upward facing handles which allows you to use your Grill's lid free of obstruction I love this feature
because it can help control the fire while also adding a delicious Smoky flavor to your griddle recipe the made in round griddle is also heat safe up to 1200° which makes it perfect for cooking on circular grills or over an open flame now I've cooked up breakfast and the made in rectangular griddle before and now I'm looking forward to more fluffy pancake perfect eggs and crispy bacon on the round griddle here outside y'all can check out the new round carbon steel griddle and maid's other cookware by
using the link in my description to save on your order b a disco is also known as a plow dish put a fire under it and do a bunch of cooking on it kind of like an outdoor frying pan now my dad was one of the first inventors of the thiso at least in my mind that was in the early ' 7s might have been in the late 60s and I was a Wii one and he would cook outside he would make make all kinds of gizo and fried chicken and things like that thanks to technology in modern times pretty much anybody can cook a the scada
in their backyard on a simple little Grill first things first we always start with the meat first meat going on the grill is the bacon the bacon takes a little while to cook we want to make sure it's cooked all the way through cuz it is pork it also brings the grease to The Griddle to make sure that you have enough oil on there to briy the other meat this is actually a whole pack of bacon we use like a medium cut because it Cooks a little bit quicker and it doesn't take too long and it lets out
just the right amount of oil so we're going to start letting this cook down right here going to spread it out so it Cooks nice and even you want a nice hot griddle because meat nowadays always has a lot of water content in it so that heat will do two things it'll cook it quick but it will also help evaporate the water a little bit quicker so you want plenty of heat in here the cold bacon brought the temperature down already that's another reason why you want a hot griddle when you get started
we were at 480 when when we got started so let's get it cooking let's let it keep rolling it's about 10:30 in the morning I haven't even had breakfast so this is actually going to be a delicious brunch for us today oh wait a minute I did have a taco you can see this bacon is pretty much halfway cooked maybe 3/4 so the next thing you do on a Dada we're going to push it out make a nice little ring and then we're going to add the next meat now I made a pile of charcoal right in the center here so most of my
heat's going to be concentrated right here in the Middle where you going to add the meats next up is the ch Rizo there we go can you hear the sizzle woo baby I love that sound I'm spreading out this chiso just so that it gets nice and evenly cooked look at that bacon sizzling all the way around that's really really nice this chiso does not take long it's a sort of a lean chiso that's one of the reasons why we do the bacon first cuz we need a little oil in here all right it's time to get the beef
on today we're using inside skirts there are the original pita now the disala traditionally has pork also I've done it with pork steaks and pork chops and all kinds of stuff but we're in Texas we like beef so I'm using a lot of fajitas here and this is right at 2 lbs of fajitas your gridle starts to get a little too high that means you got a little too much oxygen your fire is getting hot you want to put your lid on control your air flow that will tame your fire down just right all right
we're going to sezon our fiters and a little bit of wow you use whatever you like yall know this is mine now be a little bit careful don't overseason if you have a salty rub cuz remember the bacon has salt the choriso has salt so don't overdo your seasoning so I've got a little homemade chile pikin right here I'm going to shake a little bit of that on here it's going to be really really good we're going to open a well up right here in the middle it's going to continue to cook and I'm going to go
ahead and add my sausage probably not all of it I'm putting about two links in here more or less that should be just about right every once in a while it depending on how you read your heat and where the grease is on your pan you may want to rotate it a little bit push everything all the way out as far as you can because we still have a couple of more ingredients to put in here we probably have at least 3 and 1/2 lbs of meat here I know it was 2 lb of bajitas two sausages a whole pack of bacon we've
got a lot of meat on this griddle you want to be able to feed a lot of people and that's why we've got it full let's get a little veggie action going here so we're going to spread everything out we're going to create a well here in the middle again we're going to drop some onions here now this is the second part of the tradition Dada it's first the meat and then the veggies so we've got the onion going here we have some red bell pepper we're going to push the
onion out to the edge a little bit make another little well here again we're going to do the green bell peppers now you see how the onion cleaned up the patina on the gdle all of that flavor is going to get intermingled and incorporated into the entire dish here it's going to be super awesome do this at home mat it at home first you will be the MVP of the tailgates we're going to get our two Chile torial on here here now they're going to cook right here with a little bit of bacon oil and the
other grease that's in here we're going to add tomato this is about two Roma tomatoes we're going to add them right here in the middle that's going to introduce a little bit of moisture to our Bala now one of the cool things I like to do is to add a couple of scallions and let them just kind of marinade and all the other juices and cook there all right I'm going to put the lid back on remember we want to maintain nice even heat and we're going to let everything kind of marinade and
continue to cook together it also allows some of the SM Smoky flavor to develop and cook into the meat as well friends it's time to start mixing it all together look at our beautiful Tano dis this is where we bring it all together mix it all up and make one beautiful delicious dish look at all those gorgeous colors tell me this isn't better than wings and hot dog come on now we're going to squeeze a little bit of lime this is the South Texas theano thing look at that you hear that Sizzle that's pure
deliciousness right there the other thing we're going to do we're going to add a little bit of cilantro on here and we're going to stir that in get that all mixed up I'm ready to make me a delicious Taco but we're missing one more very key ingredient that is a tradition in all these scas laa this is just to keep it all moist adds a little bit of flavor you're going to keep this meat on the griddle normally and you're serving from The Griddle so you want to keep a little bit of moisture there keep
the disala sort of kind of hydrated let's give it a final little stir here get that beer all Incorporated in here it's all fantastic it is time to warm up a couple of tortillas traditionally it's corn tortillas so we're doing corn oo yeah baby one more why not this is just natural fat from the bacon and the beef so it's all good don't be afraid to use oil friends you could always eat a salad tomorrow yeah so I'm going to put the first tortilla in here put a little bit
of meat in here it's going to be fantastic I promise you and of course we got to have a little bit of salsa you can't have tacos without salsa man you got to have some of this delicious homemade salsa besides the salsa you also get a bite of jalapeno a bite of onion all together cheers my friend M oh baby m m m this is fantastic [Music] incredible buddy wants to bite that was fantastic man just incredible flavors super delicious friends this was so delicious I highly encourage you to try
this the sca inspired recipe on the ma in griddle in your backyard if y'all want to get some of my rubs go to Pitmaster us Bo