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Lamborghini gets to work on Huracan LP610-4 Super Trofeo

We all know the story of how Automobili Lamborghini got its start. The short of it is that Ferruccio, who had already started a successful tractor business, wanted to stick it to Enzo Ferrari, so he started making sports cars of his own. Lamborghini, however, never embraced motorsports to the same degree that Ferrari has - dabbling in Formula One engines in the early '90s and the occasional foray into GT racing - but these days the Raging Bull marque is getting more serious about racing. It partners with Reiter Engineering to field competition versions of its road-going supercars, and organizes its own one-make series with individual championships around the world.
That's where the new Huracán comes in. While the Ferrari Challenge has progressed from the 348 to the 355, 360, 430 and now the 458, the Lamborghini Super Trofeo has always been centered around the Gallardo. That's because the series only kicked off in 2009, and the Gallardo had been in production since 2003. But now that the Gallardo has been replaced by the Huracán, the Squadra Corse team is hard at work on their new Super Trofeo racer.
To that end, Lamborghini has recruited racing drivers Fabio Babini and Adrian Zaugg to conduct development work on the Huracán LP 610-4 Super Trofeo. Babini is a GT racing veteran who took a class win at Le Mans in 2001, while Zaugg came up the formula racing ladder, competing on A1GP and GP2 before signing on as a Lamborghini factory driver.

Use your Lamborghini Aventador to roast weenies

The Lamborghini Aventador is more than an obscenely fast supercar - it's also a ridiculously expensive barbecue. At least, that's what this video would have you believe. SCD-TV shows one of the extra uses for that shiny new Aventador in your driveway, by cooking a sausage while it belches flames out of its back end.
Now, we aren't entirely sure how good the finished sausage will be. After all, we kind of imagine that a ton of fire over such a short period of time would kind of just sear the outside while leaving the inside of the casing undercooked. Maybe the Aventador would be better suited to roasting marshmallows. There's also the question of just what's been spewed onto the hot dog by the exhaust of the Aventador. Besides not being too tasty, we aren't sure it'd really be a safe sausage to eat.
Check out the full video below to see something far beyond the average grill.

Are supercars becoming less special?

There's little doubt that we are currently enjoying the golden age of automotive performance. Dozens of different models on sale today make over 500 horsepower, and seven boast output in excess of 700 hp. Not long ago, that kind of capability was exclusive to supercars – vehicles whose rarity, performance focus, and requisite expense made them aspirational objects of desire to us mortals. But more than that, supercars have historically offered a unique driving experience, one which was bespoke to a particular model and could not be replicated elsewhere. But in recent years, even the low-volume players have been forced to find the efficiencies and economies of scale that formerly hadn't been a concern for them, and in turn the concept of the supercar as a unique entity unto itself is fading fast. The blame doesn't fall on one particular manufacturer nor a specific production technique. Instead, it's a confluence of different factors that are chipping away at the distinction of these vehicles. It's not all bad news – Lamborghini's platform sharing with Audi for the Gallardo and the R8 yielded a raging bull that was more reliable and easier to live with on a day-to-day basis, and as a result it went on to become the best-selling Lambo in the company's history. But it also came at the cost of some of the Italian's exclusivity when eerily familiar sights and sounds suddenly became available wearing an Audi badge. Even low-volume players have been forced to find economies of scale. Much of this comes out of necessity, of course. Aston Martin's recent deal with Mercedes-AMG points toward German hardware going under the hood and into the cabin of the upcoming DB11, and it's safe to assume that this was not a decision made lightly by the Brits, as the brand has built a reputation for the bespoke craftsmanship of its vehicles. There's little doubt that the DB11 will be a fine automobile, but the move does jeopardize some of the characteristic "specialness" that Astons are known for. Yet the world is certainly better off with new Aston Martins spliced with DNA from Mercedes-AMG rather than no new Astons at all, and the costs of developing cutting-edge drivetrains and user interfaces is a burden that's becoming increasingly difficult for smaller manufacturers to bear. Even Ferrari is poised to make some dramatic changes in the way it designs cars.