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Chicken & Shrimp Discada - On the griddle

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  • Chicken & Shrimp Discada - On the griddle

    So seeing all the discada cooking happening on here and I thought I would bust out the disco for a quick cook. Haven't had this out for years so I cleaned it up and put a quick seasoning on it prior to use - it was in better shape than I thought.

    Sooo...I was looking at the new Blackstone and figured I would try using that instead of my bigger 2 burner cart - just pulled the griddle off. It actually worked fairly well - sides didn't get as hot as a bigger burner but all in all I would say it was a win for what I was doing.

    I think I need to retrofit a wok ring or something to hold the disc centered to be sturdy (I just wedged it against the side for this one: just a touch off-center). The griddle has a couple inches from the burner so it could be permanent or removable. Or maybe see if I can shoehorn a bigger single burner (standard round - instead of the blackstone oblong) in the middle between the existing blackstone burners just for the disc...we'll see. Still thinking on this...(might be awhile)

    This was some chicken, shrimp, veggies with some pineapple and some chinese sweet chili sauce. Oh yeah - chicken was sprinkled with some MHGP of course









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    Last edited by Uncle Sauce; 07-06-2017, 06:10 PM.
    ~ George Burns

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  • #2
    Looks like it worked just fine. Turned out some tasty lookin' eats.
    Jim

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    • #3
      De food looks right tasty!!!
      Mark
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      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

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      • #4
        i like that disco gig! yeah...i'm old enuff for the disco daze!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          Originally posted by BYBBQ View Post
          Looks like it worked just fine. Turned out some tasty lookin' eats.
          Originally posted by Mark R View Post
          De food looks right tasty!!!
          Originally posted by Slanted88 View Post
          i like that disco gig! yeah...i'm old enuff for the disco daze!
          Thanks Gents! Slanted: Old enough or never too old for some disco?
          ~ George Burns

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          • #6
            Yeah...Thanks US...Now ya made me want to cook up some disco-goods...

            Yer stuff looks real good...I love the creativity...
            Craig
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            • #7
              Thanks Smoke! you can blame me, I take the blame on lots of stuff...most of it deserved
              ~ George Burns

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              • #8
                Looks killer! Nice cooking, great eating!
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                • #9
                  Damn that looks gooood!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Originally posted by Fishawn View Post
                    Looks killer! Nice cooking, great eating!
                    Thanks Fish!

                    Originally posted by HawgHeaven View Post
                    Damn that looks gooood!
                    Appreciate the points Hawg!
                    ~ George Burns

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                    • #11
                      Looks Great Uncle!!!---

                      I'm hiding this from Mrs Bear---That's the kind of meal she goes nuts over!!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                      Mom & 4 Cub litter---Potter County, PA:

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                      • #12
                        That looks good
                        Pete
                        Large BGE
                        Char Broil Tru-Infrared Commercial series

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                        • #13
                          Originally posted by Bearcarver View Post
                          Looks Great Uncle!!!---

                          I'm hiding this from Mrs Bear---That's the kind of meal she goes nuts over!!

                          Bear
                          Thank ya for the points Bear - I do like the disc cooking as well: quick & easy with not a whole lot of pre-planning!

                          Originally posted by Abelman View Post
                          That looks good
                          Thanks Abel!
                          ~ George Burns

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                          • #14
                            I've looked at this over and over...I cant see the shrimp or the pineapple...I'm sure they're there but I cant find em

                            Thinkin I need to replicate this dish soon because I know my wife would love
                            Craig
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                            • #15
                              Originally posted by SMOKE FREAK View Post
                              I've looked at this over and over...I cant see the shrimp or the pineapple...I'm sure they're there but I cant find em

                              Thinkin I need to replicate this dish soon because I know my wife would love
                              It tasted pretty good Smoke so I'm sure she'll like it.

                              Haha - I see what you mean on spotting them! I used freeze dried pineapple (small chunks - 1-1/2 Cup) and rehydrated them so they are hard to spot covered with the sauce also the shrimp are tiny I think they were like 90-100 per lb...darn near microscopic. If you look closely on the plate pic you can see a curled up shrimp at the bottom and just above that a piece of pineapple....I had to get my eagle eyes on to spot those two pieces
                              ~ George Burns

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