Engine-cooking is totally new to me, but apparently a tradition dating back to the first cars. I don't actually plan on testing this out, but I'll point you to the instructions and if you do give it a go let me know. With extraordinarily high gas prices it does make sense to double the use you get from running your car.
If you're just driving to work, get your breakfast sandwich hot and ready by the time you get to work. If you're heading out on a longer road trip you can make a roast complete with potato and veggie sides. Make sure you match the meal to the trip. Running your car any longer than you need to for the drive is a real waste since it puts out unnecessary emissions and is probably your most expensive way to cook.
If you're interested in this wacky approach to cooking, you'll need to wrap the food in tinfoil, and follow conventional oven cooking instructions. I can't help but feel that this isn't sanitary, though the food is never actually exposed to the engine. If you're interested in trying a
carbecue of your own, check out these instructions (make sure you read the warnings on this one). Here are some things you might want to try, and their cooking times in miles:
- Shrimp: 30-50 miles
- Trout or Salmon: 60-100 miles
- Chicken breasts: 60 miles at 65 mph
- Chicken wings: 140-200 miles
- Pork tenderloin: 250 miles
- Sliced, peeled potatoes: 55 miles
So, next time you're headed out to a dinner party and you're asked to bring an appetizer, maybe you can throw some wings on your engine and they'll be hot and ready when you arrive.
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Reader comments (Page 1 of 1)
We did this all they time as a kid. Dad would throw hotdogs in foil on the block of our big conversion van. Miles later we would pull in at a rest stop and have a hot picnic, fresh off the engine. It may seem dirty, but that engine looks cleaner than my grill in the back yard does, and to top it off as the article said, wrap them in foil. It works great, everything holds its own moisture, and it doesn't taste like jiffy lube.
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