This reminds me of what we called "manifold cooking" or "locomotive cuisine" when I worked for the railroad. This is on-call work, 24/7, 365 with no more than 90-minutes warning on where you are going on duty. There was often no telling when you would be back home, anywhere from that day to four days later. Most main line freight trains in the U.S. do not stop for lunch, you have to come prepared, which meant grabbing something out of your freezer on the way out the door and tossing it in a small ice chest that went with me wherever I traveled (along with many other things in a separate bag). I wasn't eating Paleo back then, but often I'd bring a breakfast burrito or three that I made at home in batches and froze.
They were wrapped in several layers of aluminum foil and when it was time to eat, I'd pull one out of my small ice chest, exit the cab of the locomotive (whether it was moving or not), walk down the walkway along the side (often rockin' and rollin' along, sometimes at speed and often in the dead of night), open one of the engine access doors, and plop my burrito down on a strategic location on top of the huge diesel engine. You don't actually use the manifold. Your meal would go up in flames in a matter of minutes. It's damned hot in there.
Anyway, let it sit there for awhile then go back with a pair of thick leather gloves and retrieve your hot meal. As the smell of your gourmet meal wafted into the locomotive cab, you could snicker at your co-workers as you sat there in the middle of nowhere eating a nice hot meal as they ate a soggy sandwich and a bag of stale chips.
Now there were some guys on the railroad that had this down to an art form and made some amazing meals. There are even some recipes posted on the 'Net specifically for this kind of cooking. If I was a railroader today, I'm sure I'd try a recipe like this, except it would be cooked on a gigantic diesel engine. Yum yum!
