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With the Superbowl right around the corner, everyone will be enjoying "Tailgate Parties", that is providing you have a tailgate on your car. But not to worry if you don't! Just walk around to the front of your car and raise the hood to your Engine compartment... we're going to cook on the Engine!
First of all, here's a few things we'll need: Meat, Veggies, Tin Foil... and a Full Tank of Gas.
1. Spread multiple sheets of heavy-duty tin foil on top of each other. You’ll want to create a sheet with multiple layers so that no juices or food escape the bag during heating. It’s better to have too much tin foil rather than too little.
2. Spray the tin foil with butter or a non-stick spray.
3. Add a single serving of a meal of your choice to the center of the tin foil sheet. You can add a slice of meat along with some vegetables and seasoning.
4. Do not use meat that is overly juicy. If the juices escape your Tin Foil Cookery, it can cause quite a mess on your engine, and who wants to drive a car that every time you rev the motor, it smells like Hot Wings.
5. With the serving of food in the middle of the tin foil sheets, fold the right half of the tin foil to the middle of the dish and press the tin foil together. Then fold the left side to the middle and secure... (SAY WHAT?... Heck, just throw your grub in the foil and crimp the edges... done!)
6. Chefs, start your engines!
7. Once the engine starts to warm up, you can feel different temperatures in the engine compartment. The hot areas are best for meats, while the warm areas should be used for vegetables. If you're going to be driving, it's best to use a cooler area of the motor so you don't burn your dinner. Also, be sure to secure your food if you're going to be driving or else those Ribs could be mistaken for Road Kill. It's also a good idea to not block or obstruct Throttle Linkage for obvious reasons.
8. As far as seasonings; Unleaded should not flavor your dish very much, however exhaust can add a unique taste to both Pork and Chicken (beef is a little more forgiving). If you have a Diesel... bring lots of Hot Sauce and Catsup.
NOTE: If you have a Turbo, be extra careful to not place anything in front of the Intake. All it takes is one pump of the Gas Pedal and you'll suck a Wing in your Turbo, which will get lodged in the Throttle Body. This is a difficult repair to have to explain to your mechanic the next day.
Cooking Temperature Guideline (engine at idle):
• Shrimp – 1/2 hour
• Salmon – 45-55 minutes
• Boneless Chicken – 1 hour
• Pork Tenderloin – 4-6 hours
Cook Times if you plan on driving your vehicle (65 mph)
• Shrimp – 35 miles
• Salmon – 40 miles
• Boneless Chicken – 60 miles
• Pork Tenderloin – 200-300 miles
Here's some recipes to get you started.
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 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-heat part of the engine. Delicious, seasoned, spicy shrimp or crayfish await.
Any-City Chicken Wings (sweet) – Cooking distance: 140-200 miles
Ingredients:
• 18 chicken wings
• 1/2 cup ketchup
• 1 cup red wine vinegar
• 1-2 tsp red pepper flakes
• 4-6 minced jalapenos
• 3 cloves garlic
• 1 tbsp oregano
• Pinch of salt
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.
