Green Chile Double Crunch Monte Cristo Sandwich on the DISC-IT

This week, we are fortunate to have Mr. Tony Garduno back on the show and he shows us how to make a new type of sandwich on the DISC-IT Grill!  Tony uses the Flat Skill-It accessory and makes some amazing “Green Chile Double Crunch Monte Cristo Sandwiches”

Check out how by clicking on the link to this week’s episode!


Bread loaf – Italian – sliced

Green Chile (roasted and peeled)

Monterrey Jack Cheese

Cheddar Cheese

Ham Slices

Turkey Slices

Egg Mixture

Dry Mixture (flour and a pinch of salt)

Butter (for coating one side of each slice of bread and some to add to flat skill-It)


Spread softened butter to one side of each slice of bread.  Add the Monterey Jack Cheese, a slice of ham, a slice of turkey, some green chile and another piece of monterrey jack cheese then top with another slice of bread.  Keep the buttered side of the bread slices to the outside of the sandwich.  Dip the completed sandwich in the dry mixture on both sides, then dip the coated sandwich in the egg mixture.  Then add the sandwich to the DISC-IT Flat skill-It on medium heat.  Cook at a low enough temperature to be able to melt the cheese without burning the outside egg mixture of the sandwich.  serve with a green chile jelly.  Enjoy!


Green Chile Chicken wontons on the DISC-IT

Guest Chef Irene joins us this week as she teaches us how to make a new recipe
Green Chile Chicken Cheese Wontons on the DISC-IT.

4 chicken breasts chopped and pre cooked
Salt, pepper and garlic to taste
2/3 cup of shredded cheddar cheese
1 cup of roasted, peeled and chopped green chile
Wonton Wrappers
2-3 cups of vegetable oil
Ranch dressing – to taste

Pre-cook chopped chicken breasts and set aside.
Add vegetable to DISC–IT Cooking disc and turn to high heat. ( You want 380-400 degrees F for deep fry)

In a large mixing bowl, combine precooked and pre seasoned chopped chicken breasts, cheese and green chile.

Lay one wonton wrapper flat and place approximately 1 tablespoon of mixed ingredients to center of wonton wrap. Lightly moisten the edges of the wonton wrap and cover ingredients with an additional wonton wrapper. Seal the two wonton wraps by pressing the edges together with your fingers or wonton sealing wheel.

Add the prepared wontons to the cooking oil and fry for about 40 seconds per side until golden brown. Remove from cooking disc and place in a colander or bowl lined with paper towels to absorb any extra oil
Plate and serve with Ranch Dressing.

“Cooking Outdoors Has never Been Better”™

Peaches Foster on the DISC-IT S11/7

YUp – DISC-IT Dessert Time!
Tony Garduño joins us and shows us a brand new DISC-IT dessert!
Check out how he makes Peach Fosters on the DISC-IT Grill

Feeds 6-8 People
Butter Pecan Ice Cream (1/2 gallon)
1 cup of canola oil
Flour Tortillas (cut into triangles)
dusting for fried tortillas – 2 tablespoons of cinammon and 1 cup . of sugar
Spiced Rum – 1/3 cup
Peach Schnapps Liqeuer 2 ounces
Peaches – peeled and sliced – 2 cups
brown sugar – 2 table spoons
butter – salted – 1/2 stick
Cinammon – 2 table spoons
Nutmeg – one dash
Piñon Nuts
Hershey’s Chocolate Syrup – to taste
Hershey’s Caramel Syrup – to taste

Add oil to disc and get hot . Add triangular flour tortillas to oil and fry – about 20 seconds on each side. Remove from oil and dust with the cinnamon and sugar mix. – set aside.

Remove cooking oil from disc and add butter (keep heat low)
add brown sugar – use caution not to burn the brown sugar.
Add the sliced peaches to the disc and mix thoroughly.
Add the Spiced Rum and the peach Schnapps. Add cinnamon and dash of nutmeg and mix.
Serve hot over ice cream
Top with Piñon nuts, chocolate and caramel syrup and dried tortillas.

Pulled Pork Spaghetti on the DISC-IT

Mr. Mike Frison of Fri-B-Que joins us this week and shows how he makes Pulled Pork Spaghetti on the DISC-IT. Mike came up with this recipe after having some left over pulled pork and wanted to try something new. Watch as Mike spices it up!
Enjoy this week’s recipe:\

Pulled Pork (pre-cooked or pre-smoked) approx 2 pounds
1/4 cup of vegetable oil
2 cloves of garlic – diced
1 cup of diced onion
2 cups of diced green bell peppers
one bottle of Fri-B-Que Honey Chipotle BBQ Suace (Marinade)
Fri-B-Que original rub
Fri-B-Que hot seasoning
Fri-B-Que Hot BBQ Sauce
one package of spaghetti noodels (cut in half)
2-3 cups of water

Add oil to medium hot disc.
add garlic, onions and bell peppers and suatee.
Add Fri-B-Que seasonings to taste
Add Pulled pork and add then add bottle of Fri-B-Que Honey Chipotle Sauce.
Add Spaghetti noodles and water.
Allow to boil for 15-20 minutes.
Add Fir-B-Que Hot BBQ sauce and additional seasoning to taste.
Serve and enjoy!

Funnel Cakes in Fancy Dress on the DISC-IT S11/5

This week our dear friends Don and Lis Durkee finally join us as the guest chefs on the cooking show. Lis shares one of her favorite and often requested recipes for her Rosettes AKA Funnel cakes in Fancy Dress. For more videos and recipes, please visit the web-site at

“Funnel Cakes in Fancy Dress”
2 cups flour
2 cups milk
2 eggs
pinch of salt
less than a tbsp of sugar
powdered sugar

Flower Rosette (or other shape)

Add oil to the disc. Put rosette’s in the oil to heat them up. Next apply rosette’s to the batter then apply to the oil. Cook funnel cakes for 1 minute on each side. Remove from heat then add powdered sugar on top.

“Cooking Outdoors Has Never Been Better!”™

Green Chile Chicken Wings on the DISC-IT S11/4

This week we are joined by Roger and Ivan and they teach us their award winning recipe for Green Chile Chicken Wings.
Because of the large volume of wings that they put out, they opt for pre-baking the wings before they hit the DISC-IT.

How did they finish them off?

Canola Oil
Chicken Wings – (pre-baked)
Dry Rub Ingredients:
dehydrated green chile
parmesan cheese
ground up papitas
ground up pumpkin seeds

Add oil to the disc. Let the oil heat up for 1-2 minutes.
Add (Pre-bake for an hour at 375) wings and cook for 10 minutes. . Remove from heat. In a separate bowl add dry rub, mix, and serve.


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.