2ndgen
Member
After making fun of this forum for a while I finally understand the connection between Mustang restoration and cooking! 
This is the book that changed my outlook:
Some excerpts:
The basics - remember, it's not an exact science.
Although car engines are all different, the principles are the same. So, how do you find the best places on your car engine to place your chicken, your veggies or your succulent piece of rainbow trout? Well, it all comes down to...your finger.
Get your car up to operating speed, or better yet take it for a drive around the block for five minutes, and then bring it back to the garage and lift the hood. Now, finger at the ready, you start quickly touching various parts of the engine (nothing plastic...that will never get hot enough to cook anything). And by quickly touching, it's the kind of swift stab that means your finger feels the heat but you don't give yourself a third degree burn. (If you're feeling really wussy, try an infrared thermometer). Usually, the hottest part of the engine will be the exhaust manifold. On older cars, the top of the engine block will be a good, sizzling place.
You're not just looking for the hottest parts of the engine. Like any kind of cooking, different foods require different temperatures. A very hot part of the engine will be great for thick meat, a cooler part good for veggies or fish. Or, if you're traveling many hundreds of miles, you may want to use the cooler part to slow-cook your meat. Mmmm. As always, this is trial and error.
Preparing your meal
Foil is about to become your new best friend. Grab a sheet of foil large enough to comfortably cover the food/ingredients. You don't want to be cheap on foil here, more is better. Wrap the foil around, creating a package, and crimp the foil tightly. You want a seal all around the food. And then do it again. And then again. Triple-wrapping in foil is the only way to ensure a tight, sealed, safe package.
Favorite recipes from Manifold Destiny:
Cruise-Control Pork Tenderloin - Cooking distance: 250 miles
Ingredients:
1 large pork tenderloin, butterflied
3 tbsp Dijon mustard
2 tbsp dry white wine
1/2 cup red onion, minced
2 tsp rosemary (fresh), crushed
Salt & pepper
Blend together all of the ingredients (except the pork) and spread across the inside of the pork tenderloin. Close up the pork, triple-wrap in foil and place on a medium-hot part of the engine. Turn once (125 miles) during cooking.
Any-city Chicken Wings (sweet) - Cooking distance: 140-200 miles
Ingredients:
18 chicken wings
1/2 cup ketchup
1 tbsp molasses (optional)
1 cup red wine vinegar
1-2 tsp red pepper flakes
4-6 minced jalapenos
3 cloves garlic
1 tbsp honey (optional)
1 tbsp oregano
1 tsp brown sugar (optional)
Pinch of salt
Fresh black pepper (optional)
Splash of Tabasco Chipotle sauce (optional)
Splash of Worcestershire sauce (optional)
Blend together all of the ingredients (except wings) and pour over chicken wings. Cover tightly in the fridge for at least 24 hours. Drain wings (save the marinade) and divide into three foil packages. Brush with marinade, then triple-wrap each package tightly and place on medium-hot part of the engine.
Good & simple Cajun Shrimp/Crayfish - Cooking distance: 35 miles
Ingredients:
1 pound large shrimp or crayfish tails, in shells.
6 small green hot peppers
2 cloves garlic
1 medium onion, finely chopped
Butter or spread
Salt & pepper
Remove seeds from peppers (ouch, they are hot) and mince with the onion and garlic. Butter your foil, add the shrimp and cover with your spicy mixture. Sprinkle a little salt and pepper, then triple-wrap and place in a medium part of the engine.
Eggs On Cheese Pie - Cooking distance: 55 miles
Ingredients:
Breadcrumbs (Italian or fresh homemade)
1/2 pound mozzarella cheese, cubed
6 eggs (free range folks....be good)
Diced Canadian bacon (optional)
6 empty tuna-fish cans for cooking
Pinch of cayenne and paprika (optional)
Butter or spread.
Salt & pepper.
Wash 6 empty tuna cans and butter the insides. Sprinkle a few tablespoons of breadcrumbs into each can and shake to cover the base evenly. Dump out excess. Now cover with mozzarella (and bacon if desired) then crack an egg on top of each, add seasonings and spices on top, then cover with mozzarella. Wrap cans tightly in foil, place on a hot part of the engine with good contact for the base of each can, and after 55 miles they should be good. If not, keep driving till the cheese has melted.
Pat's Provolone Porsche Potatoes - Cooking distance: 55 miles
Ingredients:
1/2 pound new potatoes
1 cup milk
1 cup water
2 ounces grated aged provolone (or my favorite, aged cheddar)
Butter
Salt & pepper
Peel and slice potatoes to 1.4 inch thick. Place in a saucepan with the milk and water and simmer 10 mins. Drain, then spread onto heavily buttered foil. Sprinkle with your cheese (or cheeses, experiment with flavors) and seasonings. Sprinkle with butter, triple-wrap and place around medium-hot parts of the engine.
:weas :weas :weas
-Rory
Next on the agenda: Roadkill recipes!
This is the book that changed my outlook:
Some excerpts:
The basics - remember, it's not an exact science.
Although car engines are all different, the principles are the same. So, how do you find the best places on your car engine to place your chicken, your veggies or your succulent piece of rainbow trout? Well, it all comes down to...your finger.
Get your car up to operating speed, or better yet take it for a drive around the block for five minutes, and then bring it back to the garage and lift the hood. Now, finger at the ready, you start quickly touching various parts of the engine (nothing plastic...that will never get hot enough to cook anything). And by quickly touching, it's the kind of swift stab that means your finger feels the heat but you don't give yourself a third degree burn. (If you're feeling really wussy, try an infrared thermometer). Usually, the hottest part of the engine will be the exhaust manifold. On older cars, the top of the engine block will be a good, sizzling place.
You're not just looking for the hottest parts of the engine. Like any kind of cooking, different foods require different temperatures. A very hot part of the engine will be great for thick meat, a cooler part good for veggies or fish. Or, if you're traveling many hundreds of miles, you may want to use the cooler part to slow-cook your meat. Mmmm. As always, this is trial and error.
Preparing your meal
Foil is about to become your new best friend. Grab a sheet of foil large enough to comfortably cover the food/ingredients. You don't want to be cheap on foil here, more is better. Wrap the foil around, creating a package, and crimp the foil tightly. You want a seal all around the food. And then do it again. And then again. Triple-wrapping in foil is the only way to ensure a tight, sealed, safe package.
Favorite recipes from Manifold Destiny:
Cruise-Control Pork Tenderloin - Cooking distance: 250 miles
Ingredients:
1 large pork tenderloin, butterflied
3 tbsp Dijon mustard
2 tbsp dry white wine
1/2 cup red onion, minced
2 tsp rosemary (fresh), crushed
Salt & pepper
Blend together all of the ingredients (except the pork) and spread across the inside of the pork tenderloin. Close up the pork, triple-wrap in foil and place on a medium-hot part of the engine. Turn once (125 miles) during cooking.
Any-city Chicken Wings (sweet) - Cooking distance: 140-200 miles
Ingredients:
18 chicken wings
1/2 cup ketchup
1 tbsp molasses (optional)
1 cup red wine vinegar
1-2 tsp red pepper flakes
4-6 minced jalapenos
3 cloves garlic
1 tbsp honey (optional)
1 tbsp oregano
1 tsp brown sugar (optional)
Pinch of salt
Fresh black pepper (optional)
Splash of Tabasco Chipotle sauce (optional)
Splash of Worcestershire sauce (optional)
Blend together all of the ingredients (except wings) and pour over chicken wings. Cover tightly in the fridge for at least 24 hours. Drain wings (save the marinade) and divide into three foil packages. Brush with marinade, then triple-wrap each package tightly and place on medium-hot part of the engine.
Good & simple Cajun Shrimp/Crayfish - Cooking distance: 35 miles
Ingredients:
1 pound large shrimp or crayfish tails, in shells.
6 small green hot peppers
2 cloves garlic
1 medium onion, finely chopped
Butter or spread
Salt & pepper
Remove seeds from peppers (ouch, they are hot) and mince with the onion and garlic. Butter your foil, add the shrimp and cover with your spicy mixture. Sprinkle a little salt and pepper, then triple-wrap and place in a medium part of the engine.
Eggs On Cheese Pie - Cooking distance: 55 miles
Ingredients:
Breadcrumbs (Italian or fresh homemade)
1/2 pound mozzarella cheese, cubed
6 eggs (free range folks....be good)
Diced Canadian bacon (optional)
6 empty tuna-fish cans for cooking
Pinch of cayenne and paprika (optional)
Butter or spread.
Salt & pepper.
Wash 6 empty tuna cans and butter the insides. Sprinkle a few tablespoons of breadcrumbs into each can and shake to cover the base evenly. Dump out excess. Now cover with mozzarella (and bacon if desired) then crack an egg on top of each, add seasonings and spices on top, then cover with mozzarella. Wrap cans tightly in foil, place on a hot part of the engine with good contact for the base of each can, and after 55 miles they should be good. If not, keep driving till the cheese has melted.
Pat's Provolone Porsche Potatoes - Cooking distance: 55 miles
Ingredients:
1/2 pound new potatoes
1 cup milk
1 cup water
2 ounces grated aged provolone (or my favorite, aged cheddar)
Butter
Salt & pepper
Peel and slice potatoes to 1.4 inch thick. Place in a saucepan with the milk and water and simmer 10 mins. Drain, then spread onto heavily buttered foil. Sprinkle with your cheese (or cheeses, experiment with flavors) and seasonings. Sprinkle with butter, triple-wrap and place around medium-hot parts of the engine.
:weas :weas :weas
-Rory
Next on the agenda: Roadkill recipes!
