Matambre and the Road

Last night there was another delicious asado on a lovely rooftop in San Telmo. Salchichas short and thick, salchichas long and thin, the classic asado-piece and, and..and the matambre, perhaps the juciest and best part of the cow; the outer fat flesh which protect the ribs before the slaugterhouse.
So I thought: These people know how to cook their meat. Why is it then that it is so hard to make it crispy on the grill, like the delicious ribs my mother tought me to cook.
And then another thing struck me. The roads have been a death trap lately with smoke blurring the view and consequently chain-crashes. Not daily, but often enough to stop and think.
Are there other solutions than closing the road? I thought. The obvious answer to me will be cars driving in columns like they do during snowstorms in the mountains in Europe. With some kind of pilot leading the way. Why has noone thougth of that?
Brilliant, this idea must make me minister of transport!
Ha-ha!