Discada Chicken & Waffle Taco


Watch our original video building the discada!

This BBQ disc blade is also known as a discada, disco, cowboy wok or plow disc cooker. The basic discada design is a 24 inch steel harrow disc blade that has two welded handles for lifting. The contour design of the disc blade provides plenty of cooking surface area and the discada concavity allows you to fry, stir-fry and sear your favorite breakfast, lunch and dinner dishes. We added a “shelf” to the design to act as a table for adding ingredients or placing cooked ingredients while off to the side while a batch finishes.  The “shelf” also doubles as a spout when discarding frying oil.  The BBQ disc blade or Discada is the cutting edge of outdoor, live fire, skillet cooking.     Normally, when you use a discada you use a propane burner.  Jack and Bill had John Haney, from Alveron Cookers, fabricate our discada to fit on a Weber Smokey Mountain (WSM) bullet smoker.

 WATCH The DISCADA Episode Here:  http://youtu.be/vMtQUZejHHM

design board

John Haney and his design board




Discada on a Bullet Smoker

Discada on a Bullet Smoker





Fuel Chimney

The fuel chimney




We needed the fuel system to get hot enough for cooking vessel to be able to fry chicken.








We made Chicken & Waffle Tacos with Fresh Potato Chips.  Delicious!!





Enjoy the Discada Episode.



Discada Chicken & Waffle Taco

Rating: 51

Discada Chicken & Waffle Taco

Dredge the wet chicken in the flour twice. Dredge the entire batch, wait a minute or two then dredge the batch again. Drop in 375 degree oil in 4 or 5 piece batches so you don’t drop the heat in the discada too much. Fry 8 - 10 minutes turning once or twice during the cook. The coating will turn a nice golden brown Fire a clean grill to medium heat. Place waffles on the grill and heat until just crispy Remove the waffles to a plate Put 2 fried chicken tenders on top of the waffle, Drizzle on the sweet chili sauce Fold it up like a taco and enjoy!


  • 1 pound boneless skinless Chicken Breast or Breast Tenderloins
  • 2 cups seasoned flour
  • 1 quart frying oil
  • ½ cup sweet chili sauce
  • 4 each buttermilk waffles. Jack used frozen waffles.


  1. Directions
  2. Cut chicken breast into 1 inch wide strips. If you are using precut tenderloins proceed to step 2Wash the tenders in cold water
  3. Dredge in the seasoned flour. If you are not using a pre-seasoned breader:
  4. Seasoned Flour
  5. 2 cup all-purpose flour
  6. 2 Tablespoons seasoned salt,
  7. 2 tsp black pepper
  8. ½ teaspoon cayenne pepper



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