Cooking on a boat, Barbecues, recipes

SKybolt said:
Lamb is one of our favorites, really like getting a de-boned leg of lamb and grilling that in the same marinade but slice like london broil after it's grilled. That with some garlic bead baguettes is heaven. Topped with a few orange crushes and your good to go!

If you ever get over to Fairlee Creek, let me know in advance and I'll meet you up there and have some lamb for a great lunch/hang.


EDIT: Why the HELL is this thread in the bilge!? Man that report must have made someone move it here ... Dam shame, this should be it's own forum.
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Outstanding offer! You'll probably be looking for a 340 DA or a 40DB or some where in between. Wide range I know, but it is treacherous out there, even with a 150K Max budget.
 
SKybolt said:
Curious how the reverse searing came out?
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Might have been beginners luck….but it was perfect. ….

now in hind sight…for what I paid for that bone I could have reverse seared an old shoe and thought it tasted great :)
 
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Blueone said:
Might have been beginners luck….but it was perfect. ….

now in hind sight…for what I paid for that bone I could have reversed seared an old shoe and thought it tasted great :)
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Haha! - Yes they are expensive even from your local butcher, that's for sure. That said worth every penny!
 
Another great lamb meal for the boat BBQ is lamb spiedini skewers. I don't know if you can get them in the US, but this is what they look like. The skewers are tiny. The lamb cubes are about 1/2" in size. So they cook quickly and get that wonderful crispy lamb fat taste (drooling on my keyboard thinking about it).

CON654p_MA_Spiedini_insert_box_50_count_FA_650ppx_x_464ppx.jpg
 
Creekwood said:
Another great lamb meal for the boat BBQ is lamb spiedini skewers. I don't know if you can get them in the US, but this is what they look like. The skewers are tiny. The lamb cubes are about 1/2" in size. So they cook quickly and get that wonderful crispy lamb fat taste (drooling on my keyboard thinking about it).

CON654p_MA_Spiedini_insert_box_50_count_FA_650ppx_x_464ppx.jpg
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Creek,
Sicilian here, those are a once a month tradition in my family but we use veal not lamb. God’s food!
 
A man has to know his limitations. I wouldn’t do that.
Well, maybe, don’t tempt me.
What was it Col Trotter said in Rambo?
I know “He can post things make a billy goat puke”.
 
Pirate Lady said:
Creek,
Sicilian here, those are a once a month tradition in my family but we use veal not lamb. God’s food!
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I have a stainless small charcoal BBQ designed specifically for them (not for the boat though). Little grooves all along. Nothing better. Never tried veal, but sounds like a great idea. You must have to add some kind of fat and seasoning though. Post up a recipe!
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Wish i could, mom used incredible spices. they were my favorite food, she in a home, not well, and that recipe is about to be lost. I can still taste in my mind, prolly never taste again in mouth. The old home cooking is going away.
 
Pirate Lady said:
Wish i could, mom used incredible spices. they were my favorite food, she in a home, not well, and that recipe is about to be lost. I can still taste in my mind, prolly never taste again in mouth. The old home cooking is going away.
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Damn. We can't lose those old recipes. My Slovenian immigrant grandmother cooked the recipes she learned in Slovenia before she came over in the 1930s till she died in 1996. My family tried to learn and write down as many as we could, but she did it from her head. I remember calling her one time asking for her goulash recipe. Most of the measurements were like this (read with a heavy eastern European accent):
"Put some marjarime" (that was how she said marjoram) and paprika
How much? I asked
"Some. Just enough. No too much."
"Cook slow slow"

She never measured anything, but it was always spot-on consistent, no matter the size of pot.

Oh, and the open pit spit-roast pig or lamb at big BBQ get togethers in the summer. Man, drooling on my keyboard.
 
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When I married an “O’Brien”, I knew what I’d be eating every March 17th. Put it all in the instant pot this morning and slow cooked it. Superb.
Happy St Patrick’s Day!

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Pirate Lady said:
Wish i could, mom used incredible spices. they were my favorite food, she in a home, not well, and that recipe is about to be lost. I can still taste in my mind, prolly never taste again in mouth. The old home cooking is going away.
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So after posting this, I have become a cooking fool. Right now I have an awesome pot roast in the slow cooker, been simmering since 8am, i spend down time at work searching net for recipes.
 
Slow cookers are the best! Yesterday did a 12-hr pulled pork, I'm already hungry again :eek:
 
my3sons said:
When I married an “O’Brien”, I knew what I’d be eating every March 17th. Put it all in the instant pot this morning and slow cooked it. Superb.
Happy St Patrick’s Day!

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In the Canadian Maritimes that is called "Boiled dinner" or in Newfoundland, "Jigg's Dinner"
Lots of Irish, Scottish in Atlantic Canada.
The first time I had it was when I moved to Halifax in highschool and a friend had me over for dinner. Loved it ever since. A little mustard on that beef!
 
Creekwood said:
In the Canadian Maritimes that is called "Boiled dinner" or in Newfoundland, "Jigg's Dinner"
Lots of Irish, Scottish in Atlantic Canada.
The first time I had it was when I moved to Halifax in highschool and a friend had me over for dinner. Loved it ever since. A little mustard on that beef!
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My wife’s ancestors came to America via the Canadian Maritimes.
Two thumbs up on the mustard! Being how we are from the Buffalo area, Weber’s horseradish mustard of course!
 
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Phil S said:
Slow cookers are the best! Yesterday did a 12-hr pulled pork, I'm already hungry again :eek:
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I reached a point I just don’t much care for beef. 2 weeks ago I made a pulled pork melt in mouth in slow cooker.
This beef, the wife likes and will eat, I still like a great gourmet burger. But knawing on a masticated cow? just no, prefer pork these days.

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Pirate Lady said:
I reached a point I just don’t much care for beef. 2 weeks ago I made a pulled pork melt in mouth in slow cooker.
This beef, the wife likes and will eat, I still like a great gourmet burger. But knawing on a masticated cow? just no, prefer pork these days.

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But you have a pot roast in the cooker? Puzzling....
 
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