Cooking on the move

Submitted: Wednesday, Mar 30, 2011 at 12:08
ThreadID: 85312 Views:4825 Replies:10 FollowUps:7
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There is an ad on the tv, where some guy is cooking a chook over his engine.
This reminded me of a travel show years ago where it was discussed how to cook a meal off your motor while your driving to your destination, eg spuds jammed around your manifold, meat wrapped around motor parts etc. The show apparently made a roast dinner.

Has anybody ever tried this??????? Was it affective?
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Reply By: member - mazcan - Wednesday, Mar 30, 2011 at 12:46

Wednesday, Mar 30, 2011 at 12:46
hi sdg
well this bring back memorys of when i was doing long hours on the farm tractor and would heat up tins of baked beans or spag while still driving

it can be done but did have a couple blow up and coat the engine and it took a lot to get it off the motor when this occurred it was too hot to lick it off-- lol --
and also did this on one of my csr trips back in the days of very little horragations
on my 1997 mazda bravo vehicle i have the perfect spot between the second battery and the engine bay above wheel arch for a couple of tins

i found it best to put a small puncture hole in the can and place a piece of clean rag over the tin and under it as well this helped stop dust and the explosive results of a can bursting
takes 8-12minutes under an already hot engine bay on my diesel vehicle a sud or two wrapped in alfoil would be ok but it would be trial and error to get it right
i never ventured past the canned item as it would be easy to have a fire start with stuff thats wrapped up and juice/fat as from a cooking chook running on motor parts
do you need a fire under the bonnet//// in any location- for that matter
if your that hungary for a real cooked meal then i think its time to stop and have a cuppa/ beer while it cooks
but boys will be boys????
cheers barry
AnswerID: 449701

Follow Up By: member - mazcan - Wednesday, Mar 30, 2011 at 12:49

Wednesday, Mar 30, 2011 at 12:49
sorry that was ment to read----- a spud or two----- not sud-
lol -
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Follow Up By: SDG - Wednesday, Mar 30, 2011 at 12:58

Wednesday, Mar 30, 2011 at 12:58
Was not planning on cooking like this, although, one day I might try the spud.
Was curious how effective it was, or wether it is the usual over exageration that has been known to appear on tele.

Cooked baked beans on the motor. That would have been interesting to clean off.
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Reply By: Rasf - Wednesday, Mar 30, 2011 at 12:47

Wednesday, Mar 30, 2011 at 12:47
I saw a similar show years ago where they wrapped spuds in alfoil and jammed them around the manifold. I tried it on a trip from Darwin to Alice Springs in my Landcruiser and it definitely did NOT cook them.
AnswerID: 449702

Reply By: Member - Boobook - Wednesday, Mar 30, 2011 at 13:08

Wednesday, Mar 30, 2011 at 13:08
It works great and has everyone amaized. You do need to do a little trial and error. It is important that wherever you put it is very hot. Too hot to touch.

Use 3 or 4 layers of Alfoil and make sure it can't move.

Cooking "times"
Potatoes sliced - 120km
Salmon ( works great) - 160km
Pork - 350km but not great.....
Tin of peas - 100km

AnswerID: 449703

Follow Up By: Bueff - Thursday, Mar 31, 2011 at 19:15

Thursday, Mar 31, 2011 at 19:15
Mate you should write a cooking book about this. LOL
how do you fit a pig under your bonnet:-)

have a great evening :-)
FollowupID: 722273

Reply By: Life Member - esarby (NSW) - Wednesday, Mar 30, 2011 at 13:16

Wednesday, Mar 30, 2011 at 13:16
THere was some years ago, a T V show about a bloke with a Ute, travelling the Outback. He had an extra empty air filter with some copper pipe running around it, hitched up to the block, similar to a heat exchanger He would place a pie and some spuds in it. Put the top back on and drive through the morning and stop for lunch. Then set up his evening meal. There I must get working on this for the New Inventors.........

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AnswerID: 449706

Follow Up By: Crackles - Wednesday, Mar 30, 2011 at 20:59

Wednesday, Mar 30, 2011 at 20:59
From memory that was Ben Dark & you forgot that when he checked his chicken stew it was both rotten & almost impossible to clean the air filter out after :-)
Without being able to maintain a steady temp, cooking under the bonnet may well be the quickest way to food poisoning.
Cheers Craig............
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Reply By: Member - Josh- Wednesday, Mar 30, 2011 at 15:27

Wednesday, Mar 30, 2011 at 15:27
Used to work with a guy who used to cook meat pies on the tractor engine while working the paddocks. Problem was he kept forgetting and would burn them. waste a lot of pies and went very hungry. Did see one guy on the road with a set up under his bonnet. It was basically a tin box with pipes going through it from the exhuast (pipes were sealed) to heat the box. Was basically an oven under the bonnet. Worked a treat but took a bit of working out cooking times.
Personal we found the dream pot easier and never burnt a thing. Meal was always ready when we arrived. Mmmmmmm, that brings back memories.

AnswerID: 449716

Reply By: Rip64 - Wednesday, Mar 30, 2011 at 15:58

Wednesday, Mar 30, 2011 at 15:58
Russell Coight is a master at this technique, as displayed in several adventures.
AnswerID: 449717

Reply By: Member - Joe n Mel n kids (FNQ - Wednesday, Mar 30, 2011 at 16:08

Wednesday, Mar 30, 2011 at 16:08
Ben Dark .... In the first series Ben Dark did with his Statesman, he had a cooker set up under the bonnet with copper tubes coiled up in an aluminium pot and the heater hoses hooked up. I think he cooked some fish or something in it.
Loooooong time ago, days of Country practice
AnswerID: 449718

Follow Up By: Bazooka - Wednesday, Mar 30, 2011 at 18:31

Wednesday, Mar 30, 2011 at 18:31
Understand he was a sashimi lover Joe
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Reply By: Dion - Wednesday, Mar 30, 2011 at 16:14

Wednesday, Mar 30, 2011 at 16:14
I've heated up food on the exhaust manifold of diesel locomotive, works very well.
Additionally, I've also cooked food on the backhead of a locomotive boiler, now that is awesome cooking.
AnswerID: 449719

Reply By: Sand Man (SA) - Wednesday, Mar 30, 2011 at 18:33

Wednesday, Mar 30, 2011 at 18:33
OK, I'll bite. (No pun intended)

Why would you want to perform this "uncontrolled" method of cooking.
Surely you have time after arriving at your destination to cook?

If you really must cook whilst on the move, one of the myriad range of vacuum style cookers (thermal cookers) would do the job must easier, safer (for consumption) and more satisfactory.
You simply start the cooking process on a hotplate or gas burner, bundle the food into the cooker and several hours later, the slow cooking process has completed the cooking of both meat and vegetables.

Don't have one ourselves.
We set up camp in ample time to relax and cook our meals, however long it takes.

Gas cooker, Cobb cooker, or Camp Oven is our preferred methods of cooking a variety of meat, vegetables and bread.
We never go hungry:-)



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AnswerID: 449734

Follow Up By: Member - Joe n Mel n kids (FNQ - Wednesday, Mar 30, 2011 at 20:01

Wednesday, Mar 30, 2011 at 20:01
answer is simple ... more time for "controlled" beers when you get there, plus it is yet another challange to present the 4wd community with, after all if you really look at what we all do it would be far more practical to simply stay at home and watch a video of someone else doing it, whilst the controlled wife is cooking in the controlled "vacuum style cooker" in the controlled kitchen ....
Funny because the second we hit the road on our big adventure we lose most of the "controls" we had at home and that is exactly why we do, to escape it all, throw it all to the wind at the mercy of the weather, roads, traffic, tyres, motors, animals and all the other "un-controllable" factors ....
Well my take of it anyway and i aint changin for nunwun :-)
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Reply By: disco driver - Wednesday, Mar 30, 2011 at 20:29

Wednesday, Mar 30, 2011 at 20:29
Way back when tractors had open cabs (if any) and hessian bags punched in in one corner to make a cape kept the rain and wind off it was quite common to wire an empty large coffee tin to the exhaust manifold of the GM motor in the Chamberlain Super 70's and 90's while seeding.
A frozen homemade pie or pastie would be heated in around 4 hours, bung it in first thing and by lunch it would be pleasantly hot, stick another in and it would be ready for afternoon tea. Much better than soggy sangers

PS: Cooking like the TV ad only works when you have a skinful of XXXX, doesn't work with any other beers or spirits.

aka Tony
AnswerID: 449747

Follow Up By: Member - Tony H (touring oz) - Friday, Apr 01, 2011 at 13:44

Friday, Apr 01, 2011 at 13:44
Love those xxxx ads very clever...what sort of fish is that?.... barra/barrow (classic)
I know this is a bit off topic but we dry our undies & face washers under the bonnet after morning 'apc's' place wet items around engine bay in safe appropriate positions drive until morning smoko lift the bonnet & you have dry washing. Usually leave wet towels to dry spread out across the gear in the back of the truck, if it isnt a particulary good 'drying day' when we arrive at the nights camp pull the bonnet & lay the towel over the engine not touching hot exhaust components, lower bonnet down to the safety catch & leave for about half an hour then check you should have a nice warm dry towel.
Insanity doesnt run in my family.... it gallops!

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