Ron, you have a strange sense of humor...
Ron Soave wrote:
>
> 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.
>
> --- Spritegrille@aol.com wrote:
> > I found your address on a friends computer. I
> > hope you don;t mind me
> > getting it.
> > My mom and dad gave me their old sportscar, a bugs
> > eye Sprite Austin Healey,
> > and I just met a girl who wants to go with me to
> > our mountain cabin in West
> > VA this weekend. I had seen something about people
> > in England who wrap food
> > in tinfoil and cook it on trips. I thought maybe we
> > could have a really nice
> > candle light dinner with wine and a small rack of
> > lamb or something fancy
> > like that. Like I saw on Speedvision. Bet she'd
> > think it was real romantic
> > and a big suprise, too. Especially at the end of a
> > long trip. Does anyone
> > know how long it takes to cook about 2 pounds of
> > lamb, and some baked
> > potatoes, and peas, and where do I put them? Right
> > on the manifold? Anybody
> > with recipies, could you please share them with me.
> > I want this to be a real
> > experience. She thinks my bugs eye is real cute and
> > I think she is too.
> > Joey Bakerman
> > 59 bugs eye Sprite Austin Healey
> > Deer Lick, Kentucky
> >
>
> =====
> Ron Soave
>
> IGNORE THE YAHOO MESSAGE BELOW!!!!!
> Do You Yahoo!?
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