Where’s the beef?

Right under the hood, actually, and we’re talking USDA Prime strip steak here. The guy in the apron and chef’s hat is Emil Onzo, of Wilton, New York. What you’re looking at here is not an engine fire, but what Emil simply calls a “carbecue.” He used to be an auto tech before surviving nearly fatal respiratory problems - a consequence of volunteering to deliver relief supplies at Ground Zero following 9/11 - and then switching to the wrought-iron and patio business. Think of this as an alternative-fuel car, with the fuel combining charcoal and marbled meat.

He removed the Corvette’s well-used small-block V-8 and instead fitted a full grilling apparatus in the engine bay. He’s since switched over a 1967 Buick Wildcat for food prep, as well, and assures us he can likewise cooking-convert a car for you starting at $500. You supply the car, of course. Interested? Call him at 518-330-4490 or e-mail him at kandrafiles@nycap.rr.com.

TommyT-Bone wrote:
Poor guy. Looks like they saved him a little to late. He obviously suffered brain injury during his near fatal respiratory problems.


That Corvette is smokin'.

When someone asks him to lite em up, he opens his hood.

When someone says his car is hot, he asks; Where's the meat?

A cop recently pulled him over on his way home from an event. Of course the cop asked; Where's the fire?

He recently brought his Vette to the dragstrip. Track meat?




I'm sure there are a few members of this forum who are considering this modification.......seriously.......

Can't get mine to warm up enough.



:well:

tobijohn wrote:
Moderator: Please add a "rimshot" emoticon so we have something appropriate for Tommy's posts..

http://www.instantrimshot.com/