Green Chile Gravy on the DISC-IT

Mr. Mike Frison of Fri-B-Que is back with us again and this time showing us a “stick to your ribs” eat anytime kinda meal.
Mike breaks out some of his awesome “Fri-B-Que” seasonings guaranteeing a ‘Kick to the Throat….. Everytime” as he shows us how to make some “Green Chile Gravy” on the DISC-IT Grill.

PS – you can buy Fri-B-Que and many retailers or via his web-site at

2 cups green chile
2 cups lean ground beef
2 cups corn
2 cups steamed diced tomatoes
Fri-B-Que seasoning
2 cloves garlic
2 country style gravy mix
2 cups water

Add oil to the disc. Add onions and saute till golden brown. Next add Fri-B-Que seasoning. (Add garlic powder if green chile does not work well with you). Add 2 cloves garlic, beef, and gravy mix. Add pepper then mix well and re-brown meat. Add water and mix. Add corn, green chile, and tomatoes. Mix and let simmer for 2-3 minutes. Finally add cheese. Serve over bread and Enjoy!

“Cooking Outdoors Has Never Been Better!” TM

Minestrone Soup with Tricky Dix Mojo – Bubba Dix Seasoning on the DISC-IT

Guest chef mr Joe Madrid AKA ‘Fiber Joe” brings in a awesome new product out of Texas – Bubba Dix rub made by ‘Tricky Dix Mojo”.
You can buy Tricky Dix Mojo products by visiting

I have never made this dish before and was excited to learn how.
Joe show us how to make this amazing Minestrone.

Minestrone Soup Total Time: 20 minutes
Episode 2 Season 11
Olive oil
White onion -1/2
Squash -1/2
Frozen green beans
Minced garlic
Tricky Dix Mojo – Bubba Dix Seasoning
(available at
Vegetable Stock -3 cups
Water -2 cups
Diced tomatoes -1 can
Red kidney beans -1/2 can
White beans -1/2 can
Shredded carrots
Spinach -1/4 cup
Parsley -1/4 cup

Add oil to the cooking disc. Then add onion, squash, green beans, celery, garlic, and Bubba Dix seasoning. Sauté or wait until onions become a clear color. Next add vegetable stock, water, tomatoes, red kidney beans, white beans, shredded carrots, pasta, spinach and parsley. Mix well. Then add more Bubba Dix seasoning, thyme, basil, and oregano. Let simmer for 1-2 minutes. Next add cheese.


Chicharrone Breakfast Burritos on the DISC-IT S11/1

Our very first Episode of Season 11 of the “…On the DISC-IT” Cooking show, we bring in Mr. Tony Garduño and he shares his awesome, quick and easy recipe for making Chicharrone Breakfast Burritos on the DISC-IT.\

Recipe and instructions:

Breakfast Chi Charon Burritos Total Time: 5-7 minutes
Episode 1 Season 11
Pork -3lb
Chopped Green Chile -1 cup
Special rub -2tbsp
• Salt
• Pepper
• Garlic
• Red Chile powder
• Green Chile powder
• BBQ seasoning
Cheese -1 cup
Crushed red pepper -1/2 cup
Honey -1/2 cup
Eggs -1 dozen

Add oil to cooking disc. Next add the pork and cook until there is no moister left from the pork. Then add the special rub to coat the meat. Mix well. Then add oil to the center of the cooking disc so the eggs will not stick. Next add green chile and crushed red pepper for flavor and kick. Then add honey and set your burner to low. Add eggs to center of the cooking disc and scramble with the pork. Then heat up some tortillas and add cheese.

“Cooking Outdoors Has Never been Better!” TM


Seafood Boil and Homemade Cole slaw with Frog Bones on the DISC-IT

This week guest chef Mr. Ethan Diness teaches me how to make a seafood boil on the DISC-IT. He also teaches me how to make home made cole slaw. For both recipes he uses an all time favorite brand, Frog Bones Cajun Sauces and Rubs.

Seafood Boil:
2 pounds of Alaskan King Crab Legs
2 pounds of large prawns
8 large Russett potatoes cut
one large Red onion
one pound of bacon
2 beers
one can of cola product
2 ounces of Frog Bones Cajun Seafood Boil

Using a large stock pot, add water, potatoes, bacon 2 beers one can of soda and red onion and bring to boil.
Boild for about 10 minutes then reduce to a simmer.
Add the Frog Bones Cajun Seafood Boil, add crab and simmer for about 2-4 minutes then add the prawns and simmer for an additional 4 minutes.

Serve with Cole Slaw

Cole Slaw
Cabbage – thinly sliced
Carrots – shaved or thinly cut
lettuce – thinly cut
Frog Bones – Cajun Remoulade Sauce

mix ingreients and serve!

Southwestern Egg Rolls on the DISC-IT

Need another idea for making Egg Rolls?
This week Mr. Phil Apodaca of Phil’s Gourmet Sauces joins us and shows us how to make some Southwestern Egg Rolls on the DISC-IT.
Using some of his “Hike Up Your Skirt” Fajita Seasoning .

First we cook up 4 Chicken thighs and let blacken with the Fajita Rub. Remove from the disc.
Add a small amount of oil and start cooking the vegetables.
1/2 large yellow onion
1-1/2 medium yellow squash
1-1/2 medium green squash
1/2 cup of corn
1/2 cup of black beans
3/4 cup of red bell pepper
Egg Roll Wraps
Cook up all of the vegetables to slightly crisp and remove from the disc when complete.
Chop up the chicken thighs to a about a 1/2″ cube size.

Add vegetable oil to the disc for deep frying.
Add vegetables and chicken to the egg roll and wrap. Deep fry until golden Brown.

Strawberry Cheesecake Chimichangas on the DISC-IT S10/6

Strawberry Cheesecake Chimichangas on the DISC-IT Grill
I’ve been wanting to learn this recipe for years! Finally Eileen and Emma show us how to make this quick and easy AWESOME dessert! Using Cream Cheese, Lemon Zest, cane sugar, sour cream, flour tortillas and ice cream these are deep fried and then dusted with a sugar and cinnamon mixture and served with ice cream!

Tostones on the DISC-IT with Albukirky Seasonings Discada Style

This week we share a quick, simple and awesome discada side dish that can be served as a snack or make a great addition to many full course meals.
Mr. Kirk Muncrief of AlbuKirky Seasonings takes some green Plantains, cuts them into about 1″ pieces and deep fries them in the DISC-IT for a couple of minutes until they are golden brown. He then removes them and smashed them with a can (or you can you a Plantain smasher) to break them open. He then deep fries them a second time to get them cully cooked. Kirk makes a quick and simple dipping sauce and serves them up.

“Cooking Outdoors has Never been better!” TM
See ya next week with another cool recipe!