Car Engine Block Barbecue Roast: History and Origin
Car engine block barbecue roast is a curious and traditional way of cooking that takes advantage of the heat generated by a vehicle's engine. This technique emerged in regions where road distances are long and the culture of barbecue is deeply rooted, mainly in Latin American countries like Mexico, Argentina, and Chile. Although it may be known by different names or adapted with local ingredients in each country, the concept is to use the vehicle's residual heat to slowly cook a roast while traveling.
In Mexico, for example, this way of cooking is also known as "itinerant barbecue" or simply "engine block roast." In Argentina and Uruguay, where barbecue is a cultural icon, this technique represents the creativity of travelers who wish to enjoy a barbecue on the road without stopping. The use of the exhaust manifold or the engine block allows the intense heat to be channeled to cook the meat evenly and keep it juicy and tender.
This practice combines the Latin American passion for grilled meat with the practicality of a cooking method that requires no pots or external fires, allowing travelers to arrive at their destination with a meal already prepared, perfumed with the characteristic aroma of a well-made roast.
How to Prepare Car Engine Block Barbecue Roast
To begin preparing this delicious roast, you need a 2 to 3-pound cut, preferably as flat as possible so it cooks evenly. The simplicity of the cut makes it easier to adapt to the engine's heat and helps the cooking be uniform.
Season the meat with a Good Seasons dry salad dressing mix or with a dry mushroom soup mix, to which you can add salt and pepper to taste. This seasoning works similarly to what is used to prepare a roast before roasting it, providing an intense and balanced flavor.
Wrap the roast double or triple in heavy-duty aluminum foil, making sure the edges are completely sealed to prevent the liquid from escaping when you move the package to turn the roast during cooking.
Place the wrapped package on or against the flat part of the exhaust manifold or on the hot part of the engine block. These points on the car generate the ideal heat to slowly cook the meat.
Drive for five to six hours so the roast cooks at a consistently low temperature.
Halfway through the journey, turn the package over to ensure even cooking and that all parts of the roast benefit from the engine's heat.
Upon arriving at your destination, you will find a tender and juicy roast, ready to eat. In addition, you will enjoy the homemade and savory aroma that this technique provides during the trip.
