Recipes

Grilled lamb chops and asparagus's

Cut a rack of lamb into chops.
In a large zip-lock bag,

Extra virgin olive oil
A ton of chopped garlic
Lots of course black pepper
Oregano

All of the above to taste, but I use a lot of the above. It's like a thick creamy paste when done.
Put the chops in the bag and mix really well, make sure everything is coated.

Let that sit through happy hour and then grill. Chops are a few minutes on each side.
Start the asparagus first and get them charred a bit then the chops.

Nice glass of bourbon and a cigar after dinner.
 
SKybolt said:
Grilled lamb chops and asparagus's

Cut a rack of lamb into chops.
In a large zip-lock bag,

Extra virgin olive oil
A ton of chopped garlic
Lots of course black pepper
Oregano

All of the above to taste, but I use a lot of the above. It's like a thick creamy paste when done.
Put the chops in the bag and mix really well, make sure everything is coated.

Let that sit through happy hour and then grill. Chops are a few minutes on each side.
Start the asparagus first and get them charred a bit then the chops.

Nice glass of bourbon and a cigar after dinner.
Click to expand...

You and I need to get together, the Queen and ALL my five grown children and my grandson’s look at me like I’ve drowned their favorite puppy when I mention making lamb, so I only get it when we go out. Makers and a Davidoff if you ever come through Charlotte.
I’m aware the Maker’s is a little low, soon to be addressed tomorrow.
C5F25E7A-5371-43DB-BA36-B69DAF05A040.jpeg
 
GirlyGirl1999 said:
You and I need to get together, the Queen and ALL my five grown children and my grandson’s look at me like I’ve drowned their favorite puppy when I mention making lamb, so I only get it when we go out. Makers and a Davidoff if you ever come through Charlotte.
I’m aware the Maker’s is a little low, soon to be addressed tomorrow.
View attachment 140210
Click to expand...

Very nice. Davidoff No 2 in the early 90's was my favorite go to. Had a friend in customs that use to walk boxes of Cubans through.

Too bad about the lamb, we also get butterfly'd leg of lamb and in the same season mix as above, gill it like a London broil and slice it up in the same way. Also on the boat, very taste.

Will keep that in mind for sure!
 
We discovered flank steak about a year ago, grilled it in the oven for fajitas then with green yellow red and orange peppers. We've done that a few times since, done it on the grill, and a couple weekends ago we did it with the slow cooker, amazing.
 
Skirt steak is another fav. Marinate with Kens lemon pepper salad dressing and grill, add a little Greek salad in to the mix and it's a great lite meal on the boat. Wife makes the salad at home without the dressing and bring it with us.
 
Love that this thread is kicking, as always “pictures or it didn’t happen” this was my first attempt at this chicken :eek: recipe it was good… but it was chicken. Queen loves chicken. Notice she couldn’t wait for me to take the pic before she dove in. And thought I would throw our “where we’ve been stick” in there, I know everyone has them.
8DE853D0-25E6-4CB8-81A2-5BB8B03C9AC5.jpeg
2AE01083-2538-453B-9ED2-EB6A149F1798.jpeg
 
So I thought I would get flamed through my Nomex underwear for even suggesting using the instapot for ribs, but I have done three different styles at home and they have come out GREAT. Ours is the bigger I’ll say 8Qt I think it’s too big for the boat, what are you folks using?
 
SKybolt said:
Very nice. Davidoff No 2 in the early 90's was my favorite go to. Had a friend in customs that use to walk boxes of Cubans through.

Too bad about the lamb, we also get butterfly'd leg of lamb and in the same season mix as above, gill it like a London broil and slice it up in the same way. Also on the boat, very taste.

Will keep that in mind for sure!
Click to expand...
BTW the Queen is from Towson and still says Windur.
 
mrsrobinson said:
We discovered flank steak about a year ago, grilled it in the oven for fajitas then with green yellow red and orange peppers. We've done that a few times since, done it on the grill, and a couple weekends ago we did it with the slow cooker, amazing.
Click to expand...
That sounds fantastic more detail please.
 
For the fajitas we sear the steak with an iron skillet. Then we unfold it flat on a baking sheet and surround it with all kinds of sliced peppers and onions. I forget the marinade we used, but I think pretty much anything would work to your taste. Then slice it against the grain if I recall correctly.

We have found cooking with high heat is the best for flank steak.

Something like this https://www.foodnetwork.com/recipes...ple-broiled-flank-steak-with-herb-oil-3362878
 
GirlyGirl1999 said:
So I thought I would get flamed through my Nomex underwear for even suggesting using the instapot for ribs, but I have done three different styles at home and they have come out GREAT. Ours is the bigger I’ll say 8Qt I think it’s too big for the boat, what are you folks using?
Click to expand...
No cooking for us to date on the boat, only reheating meals so far.
 
One of my favorites that I made up is Pecan encrusted Cod. Not for boat prep though.

One for the boat though, if you like salmon:

Place salmon on tinfoil skin side down. Cover the top with a thin coat of EV olive oil. Season to taste with salt and pepper. Slice a lemon and cover the salmon with the slices. Wrap the salmon with tinfoil and seal. Place on the grill with the lemon slice side up until cooked to desired doneness. About 20 minutes.
 
Here is a great potato side dish:

Medium dice (1" or so) 5 or 6 washed red skin potatoes with the skin on.
Boil them for about 15 minutes in lightly salted water and then drain, but leave in the pot.
Put in about 2 tablespoons of butter, about 2 tablespoons of hot horseradish and some chopped chives or green onions and a bit of chopped parsley, and a bit of fresh ground pepper, and stir it around just enough to coat the potatoes and not break them up too much.
Enjoy - great with prime rib, steaks, roast pork. Reheats well too.
 
One item I like to grill out on the water is jalapeños stuffed with cheese. I prep the peppers by slicing in half and coring. Make sure to clean out all the seeds, rinse and dry. I like to do about ten peppers. Store on ice or refrigerated in a zip lock. The filling is a 50/50 mix of cream cheese and sour cream. For 8 ounces of sour cream and 8 ounces of cream cheese I add one tablespoon of sugar. Mix it well and store it in a small tupperware container. When you are ready, use a spoon to fill the peppers and grill them on medium heat until the filling starts to crack and slightly yellow. Bon Appetite.
 
highslice said:
One of my favorites that I made up is Pecan encrusted Cod. Not for boat prep though.

One for the boat though, if you like salmon:

Place salmon on tinfoil skin side down. Cover the top with a thin coat of EV olive oil. Season to taste with salt and pepper. Slice a lemon and cover the salmon with the slices. Wrap the salmon with tinfoil and seal. Place on the grill with the lemon slice side up until cooked to desired doneness. About 20 minutes.
Click to expand...
I’ve done something similar, all as above but salmon on a cedar plank wrapped in foil, with this on it as well.

image.jpg


The foil on the cedar plank on the Magma helped it not burst into flames.
 
blaster said:
One item I like to grill out on the water is jalapeños stuffed with cheese. I prep the peppers by slicing in half and coring. Make sure to clean out all the seeds, rinse and dry. I like to do about ten peppers. Store on ice or refrigerated in a zip lock. The filling is a 50/50 mix of cream cheese and sour cream. For 8 ounces of sour cream and 8 ounces of cream cheese I add one tablespoon of sugar. Mix it well and store it in a small tupperware container. When you are ready, use a spoon to fill the peppers and grill them on medium heat until the filling starts to crack and slightly yellow. Bon Appetite.
Click to expand...
Another awesome suggestion (yours), mine; slit the top of the pepper across, then length wise top to bottom, carefully open, gut them, depending on your heat tolerance we leave the tops fully intact. Stuff with garden veggie cream cheese, wrap with a piece of bacon, tooth pick to hold it, cook to however you like your bacon….Enjoy
 
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