Discada. Cowboy wok. Disco. Gwok. Plow disc cooker. Cajun wok. Disc grill. Outdoor wok. Disc.
Familiar with any of these names? If not, don’t sweat it. Until recently, I was one of many outdoor cooking enthusiasts who had never even heard of the terms. However, if you are familiar, you’re one of a small but growing number of passionate cooks who revere discada cooking, a style found in pockets of the American Southwest but similarly replicated around the world.
So, what is “discada”?
The name is one of a number of terms given to cooking outdoors on a converted plow disc — yes, those same discs mounted behind tractors and used to till and prepare the ground for farming; the term also refers to a mixed meat dish traditionally prepared on a plow disc that is popular in northern Mexico. Do an internet search and you’ll turn up chat rooms and online forums, social media pages and dedicated websites, as well as a few commercial producers and custom fabricators.
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