Grilling on your boat . . .

HIFI

HIFI

Member
TECHNICAL Contributor
Oct 5, 2006
555
Rio Grande, TX
Boat Info
1998 400EC
Engines
Merc 454 Horizon
I did not use my Magma much last year because of the taste of the food. Everything tast like the marinaide and not much like a grilled piece of food.

So I have two questions . . .

1. Has anyone tried those little metal boxes that will contain wet wood chips that are used in a gas grill? I guess they are supposed to give it a smoky flavor. I don't really care for smoked foods but I like a little flavor.

2. What is your best recipe for fish/meat?
 
If you are tasting to much marinade, then you are marinating too long. :smt021 Dales or Moores brand are the two top rated marinades. It only takes 30 minutes to marinate, any longer and you saturate the meat too much. There is a brand out there called Liquid Smoke. Personally have not tried it and I have not heard or read any reviews but it might be worth a try. :thumbsup:
 
Liquid Smoke is good stuff, if you like a real smokey flavor. But you only need a drop (and I mean 1 drop) of that stuff to change the taste. Simply add a tiny bit of Liquid Smoke to your favorite sauce, and you'll notice the difference immediately.
 
Stihl and John, you are both exactly right!

As an amateur foodie, please forgive me if I do run on here, but here's a topic where I finally feel I have some expertise.......

Marinading too long overpowers the basic flavor of the meat. It will also make the texture a little "mushy", as the acid in the marinade starts to break down the fibers of the meat. Sometimes you want a little of that on a tough cut, but not too much of a good thing!
Liquid Smoke is indeed a great product, but HIGHLY concentrated. When I make a batch of beef jerky at home, I only use a drop or two in marinading 3 lbs of meat and the smoky flavor is fine.

Favorite recipes? For meat, rather than marinade I'm a fan of dry seasonings. For beef you can't go too far wrong with just salt, pepper, garlic powder and onion powder. Emiril's "BAM!" stuff is good too. (Go to the website and get the recipe to make your own, it's WAY cheaper than store-bought) Plain old Lawry's seasoned salt is excellent on burgers and on chicken. Sweet Italian sausages have all the seasoning inside, just be sure to prick a few holes in 'em so they don't explode! For something a little more exotic, marinade some butterflied jumbo shrimp (leave on the shell) in lemon juice, olive oil, salt, pepper and garlic and then grill, just a few minutes on each side.

I keep plastic bottles/shakers of those basic dry seasonings in a quart zip-lock on the boat all season, and kind of make it up as I go along. My Magma is mounted in the rodholder next to my cockpit sink and works like a champ. Any drips go right overboard.

MAN this is making me hungry! Guess I'll have to shovel a path out to the grill tonight and fire it up...

Good luck! Hope this was of some help to you. It's a good thing to practice at home, to work out what works for you before you're 20 nautical miles or more from the nearest grocery store!

Bring on spring!

Bill
 
Jim’s Famous Turkey Burgers:

One lb lean ground turkey (prep 4-5 paddies before trip)
Cook on Magma - medium heat, turning often.
At each turning, drench, not sprinkle with Old Bay Lemon and Herb seasoning. (yes, more is better)
When done melt generous slices of white cheddar cheese on each while toasting buns.
Serve with ‘tater salad and/or coleslaw.
Alternate: soak corn ears with husks on for 10 min in sink, cook on Magma with burgers
Pair with Molson Golden, Sam Adams or Corona w/ lime.

This is our favorite meal on the hook. It requires no onboard prep time, only cooking time and is to die for. Never had a complaint from any guest, they either loved them or were not interested in swimming back.
 
Jim, that sounds terrific! (especially the Sam Adams part, lol)

I've done the corn trick as well. Unfortunately, I have the small round grill and I run out of cooking area fast. I also am a big fan of potato salad and slaw, either from the deli or from home as sides to whatever I grill.

I'll be sure to try your burger recipe. Old Bay isn't exactly common here in the Northeast, but I'll look around for it.

Best regards,

Bill
 
Greg,

If you like Ole Bay you need to try a low country boil, cooked with it.

Here is a receipe for it. We start out with the Ole Bay Seasoning Bag, 2 beers, 2 lemons cut into fours and let come to boil prior to the other stuff in the reciepe (we also leave out the crab). It is one of our favorites to do at the lake. Would be hard to do on the boat but at the lake house it is one heck of a good time.

Wesley

http://allrecipes.com/Recipe/Daves-Low-Country-Boil/Detail.aspx

edit: when done sprinkle regular Ole Bay seasoning on it as well!!!!
 
Old Bay, when used in sufficient quantity, can add a "kick" to your dish. If used sparingly, it adds flavor without heat. It's a fine line, but it can add a distinctive flavor. I've used it in chicken and tuna salads, noodles, rice, and quite a few variations of white sauces.

Jeff
 
I like the Montreal Steak Spices too for dry applications. :thumbsup: I know you guys with the crusiers are big on the grills and if I had the added room I might do that too. However after a nice day on the water, standing on the deck beer in hand, grill smoking up the neighbors, :wink: making them jealous there just not to many things better than that. :thumbsup:
 
Stihl, you've got room. We have the Party size Magma aboard Nehalennia. Take a look below. The Admiral really does a great job in prep for our outings when we're Qn' (I'd say 90% o' the time). She cuts chicken or beef in kebob size chunks and prep skewers them with mushrooms, peppers, pinnaples and red onions. Then she stick them in a Rubbermaid sealable container with terryaki sauce. We have them in the cooler and when we're ready to eat they're ready to go. Another is Salmon. Cut a Cedar board that fits inside the Magma leave it at the bottom of the cooler so it is soaking in the melting ice. Get a nice cut if Salmon- (not the farmed stuff) :smt009 the put melted butter on with a brush then rub in some brown sugar.......leave it on medium for 40 minutes........trust me your admiral will love ya for it.
 

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Gentlemen Coome On....

Ok Alright, the Boltman will give out only two receipes and that's it, but Don't ever tell anyone I didn't warn you....

First of all Sirloin.... Make it an 1 1/4 thick. Then Marinate this meat in Kikkomann's Baste and glaze mixed with a quarter cup of Cooking Brandy, and a teaspoon of Oregano. Grill only 7 minutes per side if you have this thinckness, and tunr over for another 7 minutes. Serve with grilled Red Potatoe's and maybe some grilled Green peppers brushed in Italian salad dressing.


Second, Salmon, please marinate your fresh Atlantic salmon in Red Rasberry Chipotlae marinade for about 3 hours, Grill meat side down for 10 minutes then flip to skin side for another 10-15 minutes, before you flip to skin side down, drip with lemon jiuce and flip.

Gentlemen......Enjoy, this can be done at home too, serve salmon with Uncle Bens Wild Grain rice....butter and herb.

Your owmen will Love you once you've done either dish, I know mine doesn't even want to go out to eat, now that I've shown her that I know how to cook......

Stihl, why are most Fastener men, good cooks, I don't get it?
 
http://www.magmabbq.com/CatalinaGrill.htm

This would be the type I would stick on your boat. Nice big cooking surface and once it's cool you can easily remove it with their
"Dual Locking Flush Deck Socket Mount" If your not too keen on drilling large holes in your deck they have surface mounts (still requires screw holes, but may be a toe stubber) or the rail mounts with no drilling but it may be hard to find a railing in the area of your boat you want to cook .

I have the older version of this one:
http://www.magmabbq.com/MarinekettleGen2.htm
with the small
http://www.magmabbq.com/DeckSocketBBQMount.htm
base mount out of the way of a toe stub see picture above hangs overboard and stows on the side of our sleaper seats(not too bad but somewhat bulky)

Good luck......there's nothing better than grilling on board
 
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