Jammero
09-03-2007, 12:50 PM
First off ,are there any rat bike riders out there? Most of the bikes on this forum look like dirt knows better than to land on them. Nothing wrong with having the shineyest (mispelled?) bike on the block or at the rally if that's what your into but I went into the Texas oil field after getting back from Nam and at a very early age learned to use what you got.
When we were on the rig if we wanted a hot lunch we either put it on the heater in the dog house durring the winter or on the motors durring the summer and warmed it up.
If you had anything that was cooked that you wanted warm you put it on the intake manifold. If it was raw and you wanted it cooked you put it on the exhaust manifold and checked and rotated it as you could.
I learned back in the early '70s before everyone had trailers that if you are on a long distance run and at a gas stop around 100 miles from where you will be stopping for the night. Hit the closest grocery store. (If you have a trailer you will probably have most of this already but if not) Get about one pound of round steak (preferably tenderized), a big baking pototo and some cheap tin foil.
Cut the steak and potato into 3/4" strips. Split both in half. Take half of the steak and half of the potato and put a strip of steak, a strip of potato, steak, potato, etc. in some tin foil that you have laid out. Put the other half of the steak and potato on another piece of tin foil. The juice from the steak will season and moisten the potato (an oz. or two of water if you want it moister).
Season it as you want. I like Natures seasoning and Butter Buds. Both are dry seasonings that can be kept in the saddle bags.
If it's cheap tin foil you got to make three or four wraps around the meat and taters. The better the tin foil the less you have to use. Seal it up real good, grab your bailing wire (which most bikers have also) and wrap and tie one half on one exhaust pipe just in front of the muffler (that is where it is the hottest) and the other half on the other pipe.
After about 50 miles of level road pull over and turn the tin foil packets over and retie them. Another 35 to 50 miles at 70 mph will make the steak around medium rare. Cooking time/milage depends on how hot your bike runs. The time I mentioned was how it went on my '51 Pan. I haven't tried it on the Shovel yet.
If you want more and you are on a V-twin, take a can of beans, knock a dent on each side, puch a hole in the top half way between to vent ( don't forget to put the hole up) and tie wire between the cylinders. Makes a minimal mess on the bike and if it's not completely done when you get into camp it doesn't usually take more than five minutes to finish it up when you get there.
I have put this on a couple of forums over the years and had no complaints so far.
When we were on the rig if we wanted a hot lunch we either put it on the heater in the dog house durring the winter or on the motors durring the summer and warmed it up.
If you had anything that was cooked that you wanted warm you put it on the intake manifold. If it was raw and you wanted it cooked you put it on the exhaust manifold and checked and rotated it as you could.
I learned back in the early '70s before everyone had trailers that if you are on a long distance run and at a gas stop around 100 miles from where you will be stopping for the night. Hit the closest grocery store. (If you have a trailer you will probably have most of this already but if not) Get about one pound of round steak (preferably tenderized), a big baking pototo and some cheap tin foil.
Cut the steak and potato into 3/4" strips. Split both in half. Take half of the steak and half of the potato and put a strip of steak, a strip of potato, steak, potato, etc. in some tin foil that you have laid out. Put the other half of the steak and potato on another piece of tin foil. The juice from the steak will season and moisten the potato (an oz. or two of water if you want it moister).
Season it as you want. I like Natures seasoning and Butter Buds. Both are dry seasonings that can be kept in the saddle bags.
If it's cheap tin foil you got to make three or four wraps around the meat and taters. The better the tin foil the less you have to use. Seal it up real good, grab your bailing wire (which most bikers have also) and wrap and tie one half on one exhaust pipe just in front of the muffler (that is where it is the hottest) and the other half on the other pipe.
After about 50 miles of level road pull over and turn the tin foil packets over and retie them. Another 35 to 50 miles at 70 mph will make the steak around medium rare. Cooking time/milage depends on how hot your bike runs. The time I mentioned was how it went on my '51 Pan. I haven't tried it on the Shovel yet.
If you want more and you are on a V-twin, take a can of beans, knock a dent on each side, puch a hole in the top half way between to vent ( don't forget to put the hole up) and tie wire between the cylinders. Makes a minimal mess on the bike and if it's not completely done when you get into camp it doesn't usually take more than five minutes to finish it up when you get there.
I have put this on a couple of forums over the years and had no complaints so far.