Meals when anchored out

M

mrsrobinson

Well-Known Member
Mar 9, 2006
7,704
Virginia
Boat Info
2001 380DA
Engines
Caterpillar 3126
When you anchor out overnight what are your meals, what do you bring with you to eat?
 
Not really any different than when tied to the dock.

Lately we have doing a variation of the shrimp and zucchini in a foil pouch that came from this site.

Italian sausage, peppers, onions, etc. in a foil pouch on the grill. Homemade sauce on the stove.
 
We usually took frozen dinners and fruits like bananas with breakfast cereals, apples and milk. Also peanut butter, jelly, bread. Nothing fancy, just staples. Also cheese, crackers, wine, and scotch for a snack and drink before dinner.
 
We make egg white (watching cholesterol), cheese and broccoli or spinach omelettes or fruit and yogurt for breakfast and bring turkey and cheese to make sandwiches or on salad for lunches.
 
I Like anything grilled, steaks, chops etc with grilled veggies. I cook the steaks, and while they rest, I do the veggies.

Lately microwavable left overs. I smoked on whole brisket on the Egg the other nite for a party and took a chunk of the left overs to make brisket sliders (King Hawaian rolls, brisket, sliced onion, Fresh sliced Jalapeno pepper, BBQ suace (I like Open Pit). A bagged salad and a nice wine was a fine boat meal.

Unfortunately, It does take a little planning.
 
mrsrobinson said:
Thanks, I read that one, looking more for a quick one-nighter kind of thing maybe two. Asking about breakfast, lunches and snacks as well. For us it's always been yogurt and fruit for breakfast, some kind of sandwich for lunch, sometimes a wrap. No grill on the boat.

I took a look at insta pot from that thread, looks interesting.
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Well a grill makes it much easier and opens up a whole lot of things. Without a grill I would lean towards pastas and salads for dinners. You can do a pretty hearty sausage or chicken and prima Vera sauce to go with pasta and heat on the stovetop.

I don’t fry in the cabin but I have a single burner butane burner I sometimes use for bacon and eggs cooked outside in the morning.

There are some microwaveable meat pies that are pretty decent for an easy meal too. There are some that keep a crispy crust when nuked.

My favourite boat meals involve the grill though. Thick striploins with fried mushrooms and onions and Ontario sweet corn on the cob is top of the list. Tastes better on the boat at sunset with a hearty Gran Reserva from Rioja or a nice Napa cab.
 
dtfeld said:
I Like anything grilled, steaks, chops etc with grilled veggies. I cook the steaks, and while they rest, I do the veggies.

Lately microwavable left overs. I smoked on whole brisket on the Egg the other nite for a party and took a chunk of the left overs to make brisket sliders (King Hawaian rolls, brisket, sliced onion, Fresh sliced Jalapeno pepper, BBQ suace (I like Open Pit). A bagged salad and a nice wine was a fine boat meal.

Unfortunately, It does take a little planning.
Click to expand...
That brisket sounds amazing, care to share some with me? :)
 
mrsrobinson said:
That brisket sounds amazing, care to share some with me? :)
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All gone!! Burp! Seriously...it went FAST!!

But I used the Arron franklin method on a Big Green Egg. -->

Kroger had whole brisket on sale this week $2.99/lb Roughly 12# whole brisket was about $40.

Big take aways..

Good meat, well trimmed
Kosher Salt & Pepper only
Low and Slow (225*)
Wrap it.
LET it REST...3-4 hours minimum.

Started at 8 pm day before, served 8 pm the next nite.
 
First @mrsrobinson, get off your wallet and buy a grill! ;) Then…….Salmon fillet drizzled with EVOO in foil pouch on grill. Grilled potatoes (extra thick slices) in same evoo & pouch, sometimes corn on Cobb, no pouch, drizzled with evoo, roasted cauliflower or brussel sprouts, evoo and pouch. All on grill, very, very easy and very, very good.
 
Here is a great recipe for salmon on the grill. Would work well on the boat too. In sweet corn season, buy corn on the cob. When you shuck the corn, save the pale green inner leaves. Line the bottom of aluminum foil with a layer of the corn leaves. Put the salmon filet on top. Season the salmon (I use S&P and a bit of old bay). Then put some butter on top and thin lemon slices. Pour a bit of white wine in the foil then wrap it up and put on the grill. The corn husk prevents burning and gives a light corn aroma and taste to the salmon.
B8036DF0-CAC8-49DC-BD70-BA6647D236E4.jpeg
 
My wife is the master of the boat meal.

We spend many nights on the hook and it rarely feels like we're away from home. In addition to a recently added grill, she knows what microwaves well and pre cooks portioned meals.

Breakfast is a high point with French toast and bacon a regular thing. She'll soft scramble a dozen eggs too.

We recently had turkey, stuffing etc. on a cool night complete with a local Reisling.

Get a good admiral and you're all set.
 
brewster16 said:
The grill is just essential gear on the boat! Magma grilles have a fully adjustable fishrod holder mount. Our grill just lives there full time with the matching Sunbrella grill cover.View attachment 134183
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That is exactly my set up with my Magma but I am going to put a swim platform mount on this fall when I get hauled out. The rod holder mount works great when its just my wife and I on the boat, but having the grill on the platform and out of the cockpit I think will be better when we have more people on board.
 
jmcdboater said:
First @mrsrobinson, get off your wallet and buy a grill! ;) Then…….Salmon fillet drizzled with EVOO in foil pouch on grill. Grilled potatoes (extra thick slices) in same evoo & pouch, sometimes corn on Cobb, no pouch, drizzled with evoo, roasted cauliflower or brussel sprouts, evoo and pouch. All on grill, very, very easy and very, very good.
Click to expand...
Ha, well the mount is already installed in the swim platform for one from a previous owner.
 
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