Favorite Stern Grill Recipe

[NautiDuck]

OK, we've all been somewhat hard on each other in some of these topics. So, here is a topic that should be much more amiable. The Admiral and I just got a gas grill to hang off the back of our boat. We look forward to cooking up some delicious meals on it this summer. We want to keep it simple without involving lots of cookware since we travel light. So, all you cruisers, what are your favorite stern grill recipes?

 

[Rob Morton]

Favorite grill

We just got our grill for the boat last year, we do try to keep things simple. One of the favorites it get boneless skinless chicken breasts. At home clean them up, I pound them with a tenderizing hammer then put them in a ziplock bag with your favorite marinade. We like teriyaki or ginger. We take along a premade bag of salad and some bread that we have prepped here at home. We keep a spray bottle of olive oil on the boat and spray the chicken and put it on the grill. The chicken takes about 10 to 15 minutes to cook, add salad dressing to the salad and your good. Utensils: One set tongs for the chicken, two plates, two forks and knives, two wine glasses. Add sunset, soft music, andwell you get the picture. Rob MortonS/V Euphoria

 

[r.w.landau]

Nauti, Thanks for the change up in posts!

If it is just you and the Admirable, Two Delmonicos or Standing Rib steaks on the grill with nothing...Fire it up to seer it then over to seer it. The trick is one flip each side. Be patient. Mine is medium the wifes is more well. Then as you plate it, salt/garlic salt, and pepper to your taste. Steak is best as steak with the least amount of extra crap! The grille will do the rest!r.w.landau

 

[r.w.landau]

Choice #2 Chicken thighs...

My wife thought I was nuts. I said it is all in how you cook them. Thighs take alot of love, time, and must be chrispy when served. The outside will be chrispy and the meat will be like tenderlion....moist and melt in your mouth...Almost an hour + of slow cook depending on the heat, but must be slow.Yes, it is the grillmasters touch! Sometimes it is how momma tells you what she wants!r.w.landau

 

[r.w.landau]

Choice # 3 Chicken Breasts, With skin and bones!

Garlic salt them, Then to the grille they go! skin side first till seared then to the bone side.... becareful these beasts want to try to burn the boat down!!. If cooking with charcoal like I love to cook with... a short burst of putting on the lid will kill the flames and also change the cooking time by making it longer. As soon as coals see a lid, is is double the cooking time!r.w.landau

 

[r.w.landau]

#4 Fish...Including shrimp ....

If the fish is filleted, lay it skin side down on foil. White meat fish you can play with by adding Old Bay, or Dill, or Garlic. Most of these are combined with some butter, fresh ground pepper, and maybe lemon/lime. Wrap it up for 20 minutes or so for the flavors to bite into the fish/shrimp, then lay the foil wrap on the grille. Average temp about 12 to 18 minutes.... The fish should flake as you put your fork to it. The wife likes to top hers with cheese. Sometimes she likes something chedder or most of the time one of the hard Itailian cheeses graded.The shrimp could be set right on the grille and cooked to visual taste.Salmon is a cook book in itself!See choice #5 #6 and 7. The best is a mustard topping of Grey Poupon. That is it. Then cook it.r.w.landau

 

[Rob Hessenius]

Hobo Dinner

I know it really doesnt matter if you use a grill or oven. I like to take a meat (beef, pork, chicken) and put into tin foil with veges and just let them heat up. Use lots of butter and keep away from the flame. Good stuff. Rob

 

[jackhartjr]

Cookin' King!

For you folks that can catch King Mackeral (Spelling) here's how to take the 'Gamey' taste out of them; soak them in KC Masterpiece, Honey Dijon Marinade for about 20 or so minutes. You won't taste any of the 'game' taste!Oh, yeah, a little bay leaf on the mahi-mahi, yum, yum!Jack HartHickory, NC

 

[Ross]

I am a shish kabob nut and any meat that will

stay on a skewer is fair game for me. For marinades I just use any flavored vinegar and soy sauce or teriyaki sauce and some olive oil, some herbs and some ground red and black pepper.I like my fish smoke cooked but I have to plan for that. The wood should be maple or cherry or hickory and soaked in water for a day. It should be bigger than the fish. I oil the top of the wood and put the fish skin side down, add a little salt and black pepper, close the lid over a medium low fire and enjoy a glass of wine. When the wine is gone the fish is usually cooked.

 

[Fred]

Got this one on CBC Radio, Now it's

a family favorite. It's really tasty, and simple, and it's something different..Grill your steak how you like it with no seasoning.As soon as its off the grill, drip on a half teaspoon of extra virgen olive oil, squeeze fresh lemon juice on top, rub it in gently with fresh ground black pepper to taste, and serve. If you don't want to use your fingers to rub it in (or if your guests are watching) use the back of the spoon. Another simple treat is just put whole mushrooms on the grill until they're cooked. Marinate them first if you like, but they're really good just plain.

 

[palacegrand]

Simple but ......

Like R.W. writes .... "Steak is best as steak with the least amount of extra crap! The grille will do the rest!"I'm often singlehanding and so I like to keep it simple. My faves are either a nice steak or prawns. I can get a bag of large (16/20 per lb) frozen, shell on, de-veined prawns. (my neighbourhood Safeway often has them as 2 for one sales so I keep the freezer well stocked!) Can thaw them before the trip though they will usually defrost fine on the boat. (no refridgeration on board) But the other half of the meal is a nicely grilled vegetable. Faves are: quartered yellow or red bell pepper or zuchini. A couple of weekends ago I tried eggplant. WOW! All of the veggies are lightly olive oiled (I use one of those silicone "brushes", easy to clean).Putting any of those combos together with a nice wine makes for a delightful cockpit dinner to watch the sun go down.All simple and quick with little cleanup required.cheers all,Craig

 

[Ross]

We need to bump this back up front

Try this receipe: Take a small cut up chicken and marinate it in soy sauce and lemon juice and fresh basil leaves starting in the morning. About the time you want to cook supper, fire up the grill and start the chicken. pay attention and don't let it burn. Start a pan of rice. If you cut the breast meat into three pieces and the thighs into two pieces it will all cook in the same length of time. Bamboo skewers put a handle on each piece. Just soak the skewers before you use them, so they don't burn up.

 

[Benny]

Steaks, lobster tails and burgers

Anything else we find it is not convenient. First we have a small Force 10 propane grill which hangs overboard in the port side of the stern pulpit. Although the little thing works like a champ it's size and position is not conducive for a complete meal. We prepare our side dishes and non grilled entrees in the galley where there is more room and better temperature control. The only grill I ever saw that was worth it's salt was a full size stainless steel unit sitting on the stern deck of a center cockpit Morgan. It had been ingeniuously attached to the rail and deck by a custom made bracket. We have a cover for ours and leave the propane bottle in place and dissasemble and thoroughly clean the unit perhaps twice a year.

 

[Ross]

Steaks and Lobster tails? I am chicken and hot

dogs and box wine. LOL. We cruise on a very modest budget and eat on board much as we do at home. I go for taste and texture at the lowest cost except for very special occasions.

 

[tom]

Very Fresh Tuna

When we sail in the gulf we usually troll a lure. Last year we caught a nice little tuna and I cleaned him and immediately put him on the grill. Less than 15 minutes from the gulf to the grill. A little Cajun seasoning. I do most of the cooking on the skin side and don't eat the skin. Rubbing a little olive oil helps keep the fillets from sticking. Rice and Green beans were the side dishes. The next night with a little older but still fresh tuna we had some steaks with the tuna. The food always tastes better near sunset and 5-10 miles from shore. We like rice on the boat because it is easier to cook than potatos especially the quick style rice. We cook the side dishes on the stove down below as our rail grill is pretty small. Tuna goes well with red or white wine...even beer. We have had even fresher fish on board by eating it raw.... but this thread is about grilling. I've found that if I turn up the grill to get the rocks hot and then turn the gas to low I get better results than when I try to cook with a high flame. I bought the grill rocks at Lowe's to even out the heat..

 

[Joe11688]

If you don't have a gas grill---

A stove-top grill works great in a boat. These grills can be found in thrift shops or bought new, but not necessarily from the link that I've provided. Burton makes a great grill. Mine has a Stainless Steel rim and a non-stick cast aluminum cooking dome. You can grill almost anything on these grills, but my favorite is hot dogs with toasted buns. I've found that this grill is great for toast if you're using a non-pressurized stove in your boat. All that is needed is a 1/4 cup of water and a medium flame from the stove. The dome cooking lid allows the greases to flow into the cooking ring. To add flavor to the meat, you can substitute water for fruit juice, wine, or anything you like along with garlic cloves and spices. Sometimes I cook Blue Fish fillets on the grill enclosed in Aluminum foil. I coat the fish with mayonnaise, and onions, celery, and some seasonings like Dill, along with a little bit of white wine. I seal up the foil and place it on the grill and it cooks up in no time at all. Between the Stove-top grill and my Stanley Ovenette stove-top oven (circa 1950s,) I can grill, bake, or heat up anything on my boat that I can do at home.

 

[48dodge]

The best steak ever

I agree with "Steak is best as steak with the least amount of extra crap! The grille will do the rest!" Here is a very simple steak, not too much extra crap. Doesn't hide the natural flavors at all.About 1-1.5" thick steak of your choice (Ribeye is my preference). Sprinkle with quite a bit of kosher salt. Here's the surprise, cover the steak in brown sugar (about 1-2Tb per steak), yes brown sugar. I also like to add some red pepper flakes and/or powdered cayenne pepper. Grill it over high heat but watch out for flare ups. You may need to sprinkle a little more salt on the steak afterwards. The sugar caramelizes and it's just got a little bit of sweetness left when it's done. The red pepper gives it the right amount of kick. Try it and tell me it's not the best steak you've ever eaten. My wife won't let me cook steaks any other way now.

 

[TT23844]

Prime Rib roast

We got tired of the inconsistant quality and lack of flavour of steaks at our local supermarkets and I started buying small prime rib roasts, abt 3-4" thick ( 2 ribs )and well marbled. Insert several slivers of garlic, baste with veg. oil, sear both sides at high heat, then cut the BBQ back to low and cook between the burners for 15mins± per side (rare) Cooking it relatively slowly with semi-indirect heat allows the fat in the meat to melt & baste it, and the flavour to develop without overcooking or drying out. Cover has to be closed on the BBQ to keep temps high enuf ( c. 400°F) and you have to watch out that the melting fat doesn't flare up and char the meat too much.Some trial & error req'd to get it done to your own tastes and it doesn't work if there's much wind, but on a good day you've got a chance to enjoy a couple of cold ones and the view while you're "busy" cooking. Try it. It's worth the effort.

 

[T J Furstenau]

Tuna and Steaks

Thought I'd throw in a couple of things here. We don't have a grill on the boat yet, but there are a couple up by the marina. We usually use the "No-Name" steaks. I'm sure there are better fresh options available, but if they go in the box frozen, within a day or to they've thawed to the point of being ready to cook. And as they are cryovac sealed, no worried about their drippings gunking up the ice, or the melting ice getting the steaks soggy. And they are consistent, haven't had a bad one yet. Slice 'em thinner for great steak sandwiches, throw 'em in a ziplock with some italian dressing at lunch and by dinner they are good to go.Finally, one note on grilling tuna (my favorite fish in the world). Hot grill, sear it well on both sides, but leave it rare on the inside. I like mine still almost cold in the inside, need to go just a little longer for the wife and kids. And then, a lot of folks like a squeeze of lemon on their fish, with the tuna go for a squeeze of lime instead. Then take the remainder of that lime wedge, jam it in the top of your Corona bottle, and life is good.T J

 

[Dragonfly6689]

Teriyaki veggies and pork loin

Our typical dinner consists of a garden salad, cooked vegetables and grilled meat. We have a Magma Marine Stove & Gas BBQ. We bought it several years ago for about $125 from West Marine. The 14" grill is great for vegetables and meat.We use a variety of vegetables...whatever is fresh and in season at the local grocery store. An example is fresh yellow squash, baby carrots, onions, mushrooms and new red potatoes. Fresh green beans are often in the mix. We cut the veggies into bite size pieces and place in an aluminum foil cooking bag. Lay out a double layer of foil on the counter ...about 18" long. Place the diced veggies in the middle. Add about 2 table spoons of butter/margarine, pull the ends of the foil together and roll to seal the top. Roll one end together to seal. Add about a 1/4 cup of water or your favorite marinade...we like teriyaki or Italian Dressing. Seal the bag. We cook the bag on the Magma BBQ. Heat the BBQ on high with lid on for 2 minutes. Put on the vegetable bag and turn the heat to medium. They are cooked in about 20 minutes for a small bag for two. Two small bags or a large bag for 4 takes an extra 5 minutes.We like to cook pork chops, sirloin steaks or chicken. Marinated in teriyaki or Italian dressing complements the vegetables. We marinade while the veggies are cooking. Remove the vegetable bag and add the meat. One inch thick steaks cook to medium in about 5 minutes per side. Pork chops are done in about 7 minutes per side. Boneless chicken breasts cook in 4-5 minutes per side. Add a good merlot, pinot noir, or white dinner wine and we have as good a meal as we can buy in a nice restaurant.See more details on our web site: http://home.att.net/~dragonflyb331/Mark