D_Walt
Well-known member
- Joined
- Apr 15, 2020
- Messages
- 745
I’ve been on a kick making “Discada” the last couple of Saturday’s at deer camp. It’s not quite a wok, it’s just a disc (off a disc plow) put on a propane burner. I start with about a pound of bacon, usually dry cured:
Then add onions, bell peppers, some garlic:
Once those are done add mushrooms usually:
Then add meat, usually leftover steaks, backstrap or fajitas. First pic is a with a wild hog backstrap that had just come off the smoker, the second is from this Saturday with leftover fried quail (new New Year’s Eve feast/party) that I had filleted off the breast bone. Add in some left over cubed beef steak.
With wild hog backstrap, cubed:
With Fried quail filleted off the bone and cubed beef steak:
Then put it in a corn tortilla, Mexican grated cheese, cilantro, drizzle of lime, Mexican sour cream, hot sauce:
Pretty dang good.
Then add onions, bell peppers, some garlic:
Once those are done add mushrooms usually:
Then add meat, usually leftover steaks, backstrap or fajitas. First pic is a with a wild hog backstrap that had just come off the smoker, the second is from this Saturday with leftover fried quail (new New Year’s Eve feast/party) that I had filleted off the breast bone. Add in some left over cubed beef steak.With wild hog backstrap, cubed:
With Fried quail filleted off the bone and cubed beef steak:
Then put it in a corn tortilla, Mexican grated cheese, cilantro, drizzle of lime, Mexican sour cream, hot sauce:
Pretty dang good.
