Manifold Burritos

Discussion in 'Food & Camping' started by Charlene Bower, Jun 6, 2016.

  1. #1 Charlene Bower, Jun 6, 2016
    Last edited: Jun 6, 2016
    Eating on the trail always has its challenges...especially if you are camping for multiple days. One of the ways that we have found to get a HOT LUNCH is by putting our burritos on the engine, or really, by the manifold which produces just enough heat to warm up our lunch. Some have built some pretty unique burrito cookers (please share them with us!) and other, like Ashley and Mike, have a perfect area to put their burritos in that won't allow them to rattle out.

    Ashley and Mike clearly have different tastes with the two different packages that she bought at the store, individually wrapped. Matt and I are lucky to have the same taste, so I buy a big bag of Chimichangas that are individually wrapped (chicken and cheese, of course!) and we have plenty for the weekend. You can also pre-make your own burritos, wrap them in foil, and either freeze them or bring them chilled to create the same effect.

    What are your favorite manifold burrito recipes and solutions??

    YouTube Link:

    Facebook Link:

    Website Link:
    MoabToyotaTera likes this.
  2. This is awesome! George Breakall has a little "burrito basket" that he puts his food in at the beginning of the trail - wrapped in tinfoil. It's always hot and ready by the time we all stop for lunch. I've always wanted to build one, but I've never thought about just heating up one of those chimichangas in the bag like that! Score - definitely doing this in the winter!
  3. I found this a couple of years ago.

    Cooking great meals with your car engine. The heat is on.

    by Paul Michael on 17 May 2007

    Ladies, gentlemen, start your engines. But only after you've loaded them up with sausages, chicken, crabs, Cajun shrimp and plenty of vegetables.

    Car engine cooking will change the way you take road trips, forever. As I've stated in the past, I love to get extra use out of the products I buy. Around 15 years ago, I saw a documentary on British television about a guy who had wrapped some sausages in foil, placed them on a strategic part of his engine, and then took a 40 minute drive to his friend's house. When he got there, the sausages were perfectly cooked and a great end to a small journey.

    How cool, I remember thinking. But as I couldn't drive at the time, I forgot all about it. Until last week. For some reason, sitting in my car at a red light smelling the grilling chicken of a nearby Chipotle reminded me of that story. And now I'm pleased and proud to present you with Car Engine Cooking, brought to you by the one and only source I could find on the subject...a wonderful book called Manifold Destiny.

    MANIFOLD DESTINY - The One! The Only! Guide to Cooking on Your Car Engine!

    Chris Maynard and Bill Scheller have a serious affinity with cars. Both experienced rally drivers, they must have worked up an appetite on the courses they drove. And as they are also both accomplished cooks, it seems only natural that a book on car engine cooking would be born.

    The book is witty, concise and well-written. Well worth a read on any day. It also goes into more detail than I can recount here, covering everything from types of cars, food placement on engines, international VS domestic models and so on. What I can give you is enough to whet your appetite, followed by the most important part of the story - my FIVE favorite car engine cooking recipes from the many delicacies listed in the book. You can purchase the book direct from Amazon by clicking the link below.

    Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!

    The basics - remember, it's not an exact science.
    Chris and Bill advise that 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.

    NEVER let the food interfere with the engine's moving parts
    We want a great meal here, not a wrecked engine. And who would want to explain to the local mechanic why there's a piece of rump roast stuck in the timing belt? Always choose places that are static, and ensure they are not going to move. The boys have put together this handy list of things to avoid.

    Car engine cooking no-nos...

    1 - Give the accelerator linkage a WIDE berth. It connects the gas pedal to carburetor or fuel-injection system and regulates the flow of fuel to the cylinders. Jam this and either your car won't start, or worse, it won't stop!

    2 - Don't block the airflow. You'll suffocate the engine.

    3 - Avoid yanking wires. Or pulling wires. Or forcing a food-package to fit. Basic rule of thumb...if you have to force it, you shouldn't put it in.

    4 - Place food with the engine OFF. Seems like an obvious rule, but if you don't want a nasty injury, follow this advice.

    5 - Avoid foods with lots of liquid. Foil-wrapping a meal with lots of liquid could results in unwanted goop all over your engine. And that's not good for it.

    The FOIL CONE test
    This is done to give you a good idea of how much room you have in your new 'oven', and cannot be skipped. Simply make a cone of aluminum foil about 5 inches high, place it on the injector housing, then shut the hood. Now, when you open it, how much of that cone has been crushed? If it's a lot, your car engine will only be good for cooking slimmer meals, like fish and strip steak. If it hasn't been touched, you'll need extra foil to stop your packages from moving around.

    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.

Share This Page