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rexmo Guest
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Posted: Mon Jan 02, 2006 6:08 pm Post subject: discada |
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Got a 17" diameter cast iron discada by Bayou Classics recently. Seasoned it in the oven, and then tried it out as a griddle on some slices of a pork loin marinated in bitter orange juice, lemon juice, and garlic. Fired it with a 160,000 BTU/hr NG 32-jet wok burner.
Got very nice browning with it, seemed easier to use for this than the woks I usually cook outside on. Beautiful caramelization, without as much tendency to burn.
The casting's a little bumpy on the business side, thinking of knocking some of the bumps off with an angle grinder.
Looking forward to doing a proper discada meal on it. |
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