Thanks for the video. My only comment would be that you should have washed your hands after handling the raw chicken to prevent food poisoning. Love the video, though!
RIght, 104F is hot, especially in the city! It gets way hotter here in Yuma, AZ July-August. 110F is very common. Me and the Bro are clearing out an area just left of the fire pit you see in the background of the video. We have a very large Ash tree which gives great shade so I'll be moving my gear over there pretty soon!
Buckaroo, thank you! Sorry for the lack of new content but it's just been waaaay to hot for me this summer As soon as things cool off I'll be back in action!
104 degrees outside man I've cooked in the middle of August in south Texas in the middle of a dirt field with hot 🔥🥵 wind n dust blowing easy 110 with shorts and NO SHIRT 👕
Actually I used to work in a steel mill I know heat hotter than Yuma!, I just don't know discada what hell I'm Mexican, I better catch up to this discada.
PAPA Texas, Disk cooking is amazing and fun! How are you handling those hot Texas temperatures? Smoking hot here in SW Arizona which is kind of normal.
"It's good for Oriental dishes" Holy shit man! Let me help you sir, the term "oriental" is for furniture and similar things......I think you were trying to say "Asian dishes".....you don't want Karen to see this video and try to cancel you from existence! Oh, and can you post your marinade for the chicken? I just ordered a Disk, and this looks like a very easy and delicious meal.
@@xredman002 , I use boneless skinless chicken thigh and keep things very basic. I start with either a good quality EVOO or Avacado oil, fresh cracked pepper (I grind my own pepper medley), kosher salt and usually granulated garlic casuse I'm to lazy to use fresh, fresh lemon juice and some Mexican oregano. I more or less do the same thing with the veggies minus the citrus juice. I let everything blossom room temperature for 30 minutes or so. I don't add anything sugar based (store bought marinades) as these will usually start to burn before I get the char on my meat and veggies. These can be added/poured in afterwards. Sorry, I've never been one to measure out quantities of spices etc.
Once again masterful cooking, and easy to make. It looks delicious. Thanks for sharing.
Thank you!
Looks great
Thanx Tony!
That burner set up is really nice!
I finally replaced the original burner to a better quality 85K BTU, works like a charm! Thanks!
Thanks for the video. My only comment would be that you should have washed your hands after handling the raw chicken to prevent food poisoning. Love the video, though!
Living in Chicago we drop passed out at 104 degrees, great video.
RIght, 104F is hot, especially in the city! It gets way hotter here in Yuma, AZ July-August. 110F is very common. Me and the Bro are clearing out an area just left of the fire pit you see in the background of the video. We have a very large Ash tree which gives great shade so I'll be moving my gear over there pretty soon!
Nice video ! Your mic works reallly good! Looks delicious!
Buckaroo, thank you! Sorry for the lack of new content but it's just been waaaay to hot for me this summer As soon as things cool off I'll be back in action!
104 degrees outside man I've cooked in the middle of August in south Texas in the middle of a dirt field with hot 🔥🥵 wind n dust blowing easy 110 with shorts and NO SHIRT 👕
I'm impressed! How did the dust taste?
Actually I used to work in a steel mill I know heat hotter than Yuma!, I just don't know discada what hell I'm Mexican, I better catch up to this discada.
Go and get you one! Lots of fun cooking in the disco!
Will do sir!!!.I will tell all my comprades over here in northern Indiana USA.
Yummy meal, I love cooking on my disk! #discada
PAPA Texas, Disk cooking is amazing and fun! How are you handling those hot Texas temperatures? Smoking hot here in SW Arizona which is kind of normal.
Disk
Looks good what size disco is that?
Hi there! It's 24 inches diameter and about 4 inches high. It's the Rio Grande model sold at Southwestdisk.com
Thank you
"It's good for Oriental dishes" Holy shit man! Let me help you sir, the term "oriental" is for furniture and similar things......I think you were trying to say "Asian dishes".....you don't want Karen to see this video and try to cancel you from existence!
Oh, and can you post your marinade for the chicken? I just ordered a Disk, and this looks like a very easy and delicious meal.
need that marinade
@@xredman002 , I use boneless skinless chicken thigh and keep things very basic. I start with either a good quality EVOO or Avacado oil, fresh cracked pepper (I grind my own pepper medley), kosher salt and usually granulated garlic casuse I'm to lazy to use fresh, fresh lemon juice and some Mexican oregano. I more or less do the same thing with the veggies minus the citrus juice. I let everything blossom room temperature for 30 minutes or so. I don't add anything sugar based (store bought marinades) as these will usually start to burn before I get the char on my meat and veggies. These can be added/poured in afterwards. Sorry, I've never been one to measure out quantities of spices etc.