Freshly-cooked bacon–pulled right out of the engine block of a Jeep that spent the last hour idling in midtown Manhattan. Now, that’s good eating!
A reference to camp cooking made on the show last week by co-host Steve Doocy led to the on-air experiment Monday morning, with an experienced automotive cook booked and–we’re hoping–a relatively clean engine.
“I’ve got potatoes over here, those should be done as well,” said the chef, who also shared a key piece of road-cooking advice: “never lick the dipstick.”
We’ll leave it at that.