Cooking on a boat, Barbecues, recipes

I expect you are right and that is what I have heard! I have never tied it. The only time I have been around the bay was to drive through on the way further south. I'll put in on my post-retirement road trip "must do".

Kind of like you can get lobster in a lot of places, but there is nothing like Nova Scotia, New Brunswick, PEI or Maine lobsta'

 

Ok, lobster. I've had all mentioned above but for me it's South African lobster.

 

Nova Scotia lobster is excellent, but the real factor is the fresh off the boat timing. Lobster don't eat in captivity, their "last meal" is the bait in the trap. So the longer its been in captivity the more tired it gets. We get ours ether from the local fisherman's co-op, or one of the local guys at the town wharf.

 

One of the friends of my in-laws in N.B. is a retired school teacher. He has a cottage on the Northumberland Straight between N.B and PEI. When he retired he bought a small lobsta' boat and a tiny 30 trap license. I went out with him a few times in August (the season in that area).

Here is his routine:
1. Doesn't get up early. Leave that to the pro's. Leave the dock at sunrise
2. Pull, empty, and rebait the traps with friends or relatives. Have the new guy bait the traps before they go back. Make the usual you are a great "master baiter" jokes.
3. In the last trap, its always preloaded with cans of beer. Pull the last trap, take out the cold beer, put in new warm beer and send it back down.
4. If its a fine day, turn off the engine, crack the beers and enjoy life.
5. Head back and divide up the catch and head home knowing what dinner is!

 

One of the companies I do a lot of work with is Clearwater Seafoods. One of the largest lobster companies on the east coast. They store massive amounts of lobster in cold water lobster pounds (that's what they call them). You are correct, they don't eat. The meat gets "cleaner" after their last meal is digested and crapped out. Then they basically slowly starve and lose weight until sale. Cold water slows that process, so they chill the water.

So Clearwater can spread out their revenue and control supply/demand by storing, but lose poundage as time goes on.

The founders became quite wealthy by cornering the market over time, starting from selling lobsters out of a 1/2 ton truck on the side of the road. Quite the "hard work pays off" success story.

 

Ah, the "Tomahawk". Enjoy.

 

You mean like this?

 

From what I hear the boil crabs in FLA. like peanuts.

 

Marylanders, first time I went to FL was on business, went to get Italian cold cut said WITH HOTS. They gave me a pepperoncini on the side. At that point I knew I landed in an alien nation,

 

We were talking about instant pots in another thread, so timely. After a rough weekend and cool, windy cloudy conditions today, we needed a rest. Lazy day around the rv park followed by an easy chicken chili in the instant pot.
We have the mini (it always stayed on the boat but now getting winter duty in the rv) and use a mini recipe book for it.


We make a couple adjustments, we don’t do the green chilies and we substitute butter and milk for heavy cream. When we went to the Bahamas, we took canned chunked chicken with us because fresh meat and poultry can be hard to come by in the islands. It turned out to be so easy that we use that for the meat all the time now for cooking things like this.


This recipe calls for quick steam release so we put it under the range hood and run the fan on the rv when venting but it’s not that much steam although some might disagree.






About 30 minutes. Bon appetit.

 

Ha, well right now it’s near Indian Rocks Beach just south of Clearwater, but just like the boat, it won’t be in any one place very long.

 

Great instapot meal is Rabo de toro (Spanish Ox tail stew). Have it with a side of potatoes dauphinois (or simple scalloped potatoes with cheese are a bit easier). Good hearty stuff there.

 

Curious how the reverse searing came out? I've only ever tried that once and didn't like it much. The whole roast first then sear thing had me baffled. Came out almost med. and we like MR.

 

We like bbq'ing rack of lamb cut into chops marinated in olive oil garlic and pepper with fennel seed. While that's cooking, the wife makes a three bean side with white beans and arugula. Nice and easy and cooks perfect on our Kenyon Electric grill. Yes, I know nothing like a real fire grill, but the Kenyon is allowed at all docks though, so we make things around that. Fillet comes out nice on that, but wouldn't think of doing a rib-eye on it.

 

I have been on a serious quest for a good rack of lamb for 10 plus years, (always been a fan) from NY to SC, had a bad ass rack in Philly about 12-15 years ago and haven't been able to match it since.

 

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.