http://clubsearay.com/index.php?threads/recipes.102894/#post-1200871
Looking to add a Forum... what do you think?
Looking to add a Forum... what do you think?
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Answer - Fresh cooked BBQ and cold beer ON A BOAT!What is better than meat and cold beer
nah...just a little extra “aging”. I wouldn’t pay $50 for it...evidently I’m not alone. $9...sure.You ever wonder about discounted meat?
Steak does look good.
nah...just a little extra “aging”. I wouldn’t pay $50 for it...evidently I’m not alone. $9...sure.
You ever wonder about discounted meat?
Steak does look good.
I was in the store last week and picked up 3 steaks @ 50% off because their sell-by date was the next day, we had one for dinner that night and threw the other two in the freezer !!!
So, instead of "fresh frozen", now you have some "old frozen" meat in your freezer?
I have found that once we freeze meat, any meat, bacon, ground, steak, it just don’t taste the same as fresh. Opinion.
I would support adding a forum for Cooking on the boat.
Eating is universal - love having a source for boat friendly recipes.
There was a thread I started a couple of months ago looking for ideas. Forget who - please raise your hand - posted a recipe for squash noodles and shrimp in a foil packet on the grill. We have prepared this multiple times and is one of our favorites now.
Didn’t know what you meant by cedar planking, then today I saw about cooking salmon on cedar wood, looked good, must be west coast thing.Another boating favorite for when we are anchoring is to pre-make vacuum sealed cedar planked atlantic salmon for the Magma on the boat.
I buy some fresh salmon filets (skin on is best for planking) and those cheap 1/4 cedar boards for cooking salmon on the grill. Cut the boards into small pieces just big enough to hold one serving size piece of salmon. Make up a thick sauce of maple syrup, brown sugar, soft butter, salt and pepper and a bit of dill. It needs to be thick for the vacuum sealing so if its not thick, chill it down.
Then I put a piece of salmon on each piece of wood, slather on the thick sauce on top, and put in a vacuum seal bag and seal it. One at a time. Then freeze them. They cook nicely on the Magma and the small pieces allow you to move them around to avoid the hot spots those Magma's have.
It throws a lot of smoke while cooking so its best on the hook so the breeze takes the smoke downwind. Not neighbor friendly at a marina either.