Cooking on a discada — a.k.a. disco, BBQ disk, cowboy wok, plow disk cooker or disc grill, depending on where you encounter it — is a growing trend spreading from the southwest and Mexico throughout North America. “The mystique is that you are cooking on a farming implement.
For six years Martinez lived in Monterrey, Mexico, where using a discada to cook carne asada is nearly a religion. “As soon as Friday afternoon arrives you can smell the aromas of wood- or charcoal-burning nearby your home,” she says. “Locals are either preparing to cook a meal using the disco or to make grilled meats.”
Heavy steel discs are suspended above a propane burner or wood fire, providing a wide surface space and consistent heat. Each discada shows off the personality of the owner, as the styles and individuals constructing the disc cookers can vary based on needs and personal tastes.
There will be a decent amount of liquid left in the pan after you’ve cooked the various meats (trust us, don’t skip the hotdogs), but your vegetables will ultimately soak up this flavorful cooking liquid, yielding an incredible filling for tacos. Discada is also excellent served alongside eggs for a seriously hearty breakfast dish.