Hi Gerard ,
Believe it or not , this is , or at least at one time was for real. I have
an old "Healey Highlights" magazine that describes this cooking method and
even has some recipes.
Mark Hanna
AN5
> -----Original Message-----
> From: Gerard Chateauvieux [SMTP:pixelsmith@gerardsgarage.com]
> Sent: Wednesday, January 19, 2000 1:35 PM
> To: Graziano, Michael; 'Spridgets'
> Subject: RE: first date: was(no subject)
>
> <LOL> This is pretty funny... imagine this girl watching him remove the
> tin
> foil from under the hood... "that's our dinner?"I'd like to be there just
> to see the look on her face. What'll he do next... drain the winscreen
> washer reservoir and fill it with wine? What's do you do for an encore?
> Hilarious!!
>
> I'm trying to figure out if this is for real or if someone is "pulling our
> legs". Now, for the capper... did anyone notice the guys email address?
>
> Spritegrille@aol.com?
>
> Gerard
>
> At 12:30 PM -0500 1/19/00, Graziano, Michael wrote:
> >This has to be one of the funniest things I've ever heard. Recipes ala
> the
> >engine compartment. The non-lbc driving public already thinks we're
> nuts.
> >Imagine if this got out....
> >
> >Mike
> >
> >PS: I like my steaks well done. 45 minutes on the fender well to the
> left
> >of the exhaust manifold (It's on the left of the engine in spitfidgets)
> with
> >a little Peter Luger sauce make for a nice meal on arrival to where ever
> I'm
> >going. I also suggest making baked potatos to go along with the steak.
> 38
> >minutes at 55 MPH. Not a minute longer.
> >
> >> -----Original Message-----
> >> From: Ron Soave [SMTP:soavero@yahoo.com]
> >> Sent: Wednesday, January 19, 2000 12:03 PM
> >> To: Spritegrille@aol.com
> >> Cc: spridgets@autox.team.net
> >> Subject: Re: (no subject)
> >>
> >> It depends on the cam. With a Vizard VP7, it takes
> >> about 3 hours to really do it right. Another hint,
> >> and my Texas friends will back me up on this, is to
> >> put mesquite chips in the air cleaner housing, and
> >> duct a small hose from your PCV directly into the meat
> >> skin. The combination of crankcase blowby and the
> >> mesquite is unbeatable.
> >>
>
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