I check this category every day hoping to find a tidbit of info about cooking onboard. For those that do cook on board, what do you cook? I'm looking for menu ideas that don't involve huge pots and pans to clean up in a little galley sink. We often put on a pot of beans and they smell so good cooking all day. They are easy to do. We don't live on board so we often prepare foods at our home to take to the boat to finish cooking. And we use the microwave a lot. We also bought a little Coleman gas grill that fits on our boarding steps for ease of use.
I would love to get some tips for preparing and cooking foods on board. And new menu ideas. Recipes, too. Actually, anything you got!!

BamaBoater on the Tennessee River

We barbque a lot and know guys the barbque is not in the engine compartment Besides that, everything is pretty much normal when cooking aboard.

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• 1978 57' Carlcraft w/twin 454 350hp Crusaders V-drives
  
  
• 1984 26' Sleekcraft, 502 BBC, 525hp
  
  
• Realtime Weather Aboard The Bama Breeze

  I was beginning to belive nobody cooked on houseboats. At our marina everybody removed there cooking appliances. The only thing you'll see is an electric skillet and maybe a coffee pot. Most if not all thought I was crazy to install a range oven in our boat. But let them think what they may you can't beat the small of a roast cooking in the oven all afternoon. The wife loves to cook low attention food you don't have to stand over and watch all the time. And I have to admit I really enjoy a good roast and or a stew etc. makes for a very pleasant outing.
Gregg

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Respect Our Outdoor Recreational Resources
Leaving Only "Footprints in the Sand"

2003 5.3 Chevy P/U
1972 35' Crest Pontoon Houseboat
2007 90 hp. Yamaha

We have a ways to go before we actually have a chance to learn houseboat cookery, but it seems to me it might be easy to cook up a batch of creole sauce (tomatoes, onions, green peppers, garlic and celery, sauteed in a bit of olive oil and seasoned with Old Bay or some such) at home, add cooked rice to it, and freeze it. It'll keep the boat fridge cool as it thaws, and then somewhere along the way, if you're on the coast, all you have to do is pick up some fresh peeled and deveined shrimp. Of course, if you're far from coastal seafood shops with shrimp boats docked out back, you can take along a bag of the frozen p&d shrimp to stir in to the well-warmed creole/rice mixture, simmer it gently for another 10 minutes or so. Just be careful not to overcook the beasties.

Also, there's the fishin'. KISS is the principle to remember, with fish. Don't overseason or overcook. Take those fresh fish fillets that miraculously appear in the galley ready to go, smear 'em with a mixture of minced garlic, salt, pepper, softened butter, a splash or two of worcestershire sauce and/or lemon juice, sprinkle with a bit of paprika, and bake or broil. For a very different taste, stir a tablespoon of peeled and finely-minced fresh ginger into the spread before cooking. Or, for mild-flavored fish, mix (real)mayonnaise and grated sharp cheddar cheese and a little cayenne, spread on top of fillet, and broil til topping is bubbly.

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Amelia
Edenton, NC

Why has everyone removed their cooking appliances?

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• 1978 57' Carlcraft w/twin 454 350hp Crusaders V-drives
  
  
• 1984 26' Sleekcraft, 502 BBC, 525hp
  
  
• Realtime Weather Aboard The Bama Breeze

Edited: 10/16/2008 at 05:23:28 PM by Ej

When we purchased the boat two years ago, we (my friend/tech) brought the boat up river from St. Louis, Mo. to Wilmington, Il. During the trip, over Thanksgiving holiday, we cooked a turkey in the princess oven, with most of the fixings. Thank God we had enough scotch and beer to wash it down. (I never said I was a good cook)

  Most of the boats at our club are older vintage. They all used propane for there appliances as far as I know. Some of them were or are afraid of having propane onboard there boat. They used this as a excuse to remove there appliances whenever they remodeled there boats.  What they effectively did was make efficiency motel rooms out of them. The only places you can get them to go is to other marinas where there are places to eat or shower etc. Needless to say they are not a lot of fun to run with when they do run there boats which is not often or at all. Ours is a houseboat though at our club they will not recognize it as such.  For we bought a pontoon houseboat for its the best choice for our use. The water can get shallow when river is down and its not unusual for the depth finder to be reading 2 ft. in places. I guess what I'm saying is we have a houseboat with all the amnesties with no distinction as such. And we are designated a slip in pontoon row with the sorriest docks that they have to offer. Many of the docks were red X'ed as unsound and not good enough for anything but pontoon row. Yet I'm supposed to be happy to tie our houseboat to there unsound sorry docks. While the floating efficiency's always get the brand new ones along with other perks we don't have on our dock. I guess its the stigmatizing they give me that burns me most though. Sorry for the rambling here though.
Gregg  

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Respect Our Outdoor Recreational Resources
Leaving Only "Footprints in the Sand"

2003 5.3 Chevy P/U
1972 35' Crest Pontoon Houseboat
2007 90 hp. Yamaha

That situation sounds awful Bamby. What kind of "club" do you belong to? Seems to me that if you are willing to pay the price for a 50' slip to put a 30' boat in, it would be okay. We have no complaints about our marina or dock. There are just as many weekenders as there are live aboards. And we all get along and watch out for each other.
A lot of our neighbors BBQ, too. In fact, they catch fish from the dock waters and cook 'em up right away. I'm not a big fresh fish eater but love shrimp and other shellfish. We have an oven range and it works just fine. I suppose my problem is the roominess. At home I have pots & pans all over and the sink is full. On board I have to be very efficient so I'm looking for alternatives to big mixing bowls and roasting pans. We love to cook and enjoy making new things all the time.
I hope ideas keep coming in. Thanks everyone.

BamaBoater on the Tennessee River

 Actually it is a very good club in a lot of ways. Its owned by the members when you join you own a share of the club. Its got a board etc. just as any club does. Its been just these last few years something been going on behind the seen that s been keeping things stirred up. Its like politics I suppose is the best way to describe it.  Wish it would all go away and be more like it once was. We don't have pull in slips per say, you are charged by the foot. The docks are linked together in long lengths down the river with the current.  That's my main problem with the condition of my docks. If it were to flood and a tree or other large debris were to wash down they would probably break due to there condition. The rest of the docks are real sound and maintained in real good condition. It goes like this houseboats get the newest and best. From there they are downgraded to cabin cruiser docks. From there they go to pontoon row where I'm at.  For the most part they are little more than floating debris by time they reach pontoon row.  For you see the club will not supply cleats for tie offs at any point. So they all cut or drill holes anywhere they want all along the way. So there ain't much sound about them by time I see them. But we all have to pay the same there is no discount for the decrepit docks. Also houseboats are allowed 30 ft. of additional space 15 in front and rear free of charge. I'm allowed 5 ft. front and rear which is real cozy to work with. I'm sure not getting as sweet a deal as they are am I.  I'm hopping to someday resolve some of these issues because I like the body of water where we are at. 
Gregg 

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Respect Our Outdoor Recreational Resources
Leaving Only "Footprints in the Sand"

2003 5.3 Chevy P/U
1972 35' Crest Pontoon Houseboat
2007 90 hp. Yamaha

  Here is a easy one to fix especially if you get surprise guests and we also cook at home for its fast and easy.

   Stovetop Casserole

I bag wide noodles
2 cans of roast beef with gravy/  or can use 2 cans tuna
2 cans cream of mushroom soup
1 can or 1/2 pound frozen peas
1 tbsp of onion flakes
1 in. wedge of velveeta

Cook noodles as bag directions. If using frozen peas add to noodles to cook.
Add rest of the ingredients to either a  microwaveable bowel or sauce pan except the cheese. If using canned peas add to this sauce now. Bring up to slow boil and add cheese to melt. Drain noodles when done and stir in sauce and your are done. Can add a small amount of milk at this point if it is to thick.
Enjoy,
Gregg 





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Respect Our Outdoor Recreational Resources
Leaving Only "Footprints in the Sand"

2003 5.3 Chevy P/U
1972 35' Crest Pontoon Houseboat
2007 90 hp. Yamaha

When I make a tossed green salad, I've discovered that it is easier to mix the salad dressing and the salad greens together in a big gallon sealable baggie. If you leave a little air in the bag when sealing, you can just shake the bag to coat all the salad greens. Also I don't end up using a big mixing bowl with big salad spoons that I have to clean in my little galley sink. I just throw away the bag or keep any leftover salad in the bag and into the fridge.

BamaBoater on the Tennessee River

This always goes over well .....get a slab (tube) of bologna. Cut a wedge or boat our of the top that will hold beer. Fill with beer and grill the whole slab, keeping the "beer boat" full for added flavor and moisture.

Spicy mustard for dipping and you are on your way.

We fry slices of bologna in a skillet on the stove at home all the time. Its delicious. Have never tried cooking it with beer, though. Do you grill one side first, then turn it over, fill it with beer and finish grilling? Or do you just grill one side?
This weekend I ordered a few gourmet treats from QVC. All you do is bake them in the oven and serve with a side dish and salad. A couple of dinners will be pretty fancy!

BamaBoater on the Tennessee River

We are in the process of rehabbing our HB (KingsCraft) we have installed a 4 burner with oven and love it, but most of our cooking has been done either on the grill or Crock Pot or electric skillet.  Everything goes in at one time and the results have been great. We have done a beef roast in the crock pot with potatoes and veg and have done a pork roast with a little bit of water and let cook all day.  Then you can either slice or use it as a pull apart meat for sandwiches, with bbq sauce onions and enjoy.  I keep on hand broth either chicken or beef and use for flavoring, of course we have left overs but that is a good thing too.  I also keep diced tomatoes and use egg noodles a lot.  Enjoy and go with what ever you have on hand.  When we go to the boat we stay for a month or so and when we pack from home I try to take as much meat as I can pack in one cooler and keep all frozen.  

Have we all answered your question, If not let me know and I will try to help out some

more, it is great to have the stove going when you are working on the boat and know that
dinner will be done for you at the end of the day..  

Oh, I'm sure I'll come up with more questions about the best ways to cook on board but I've very much enjoyed reading what's been posted thus far. And by the way, the gourmet treats I ordered from QVC were not as good as I had hoped they would be so its back to basics and homemade. I like the idea of a crock pot cooking all day so I'm going to take it to the boat next time we go. I also hope that some day I can post some recipes that I've discovered work well onboard.

Thanks for sharing your experiences!

BamaBoater on the Tennessee River

For "low attention" food the crock pot is hard to beat; it runs nicely on the alternator (via inverter) when cruising, and when we get there the hot meal is ready.

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Willie
She's a tired old barge but she's paid for! http://s71.photobucket.com/alb...p;current=ef324993.pbw

Chicken spaghetti, grill out a lot

We're going to the boat this Super Bowl Sunday and I'm taking the crock pot. I'm going to cook a roast with veggies and serve with a green salad. I know it will smell delightful cooking all day. If there are any leftovers, I'll pull it apart and make BBQ sandwiches. Thanks for the ideas about crock pot cooking. I'll let you know how it turned out for me.

BamaBoater on the Tennessee River

The crock pot roast was delicious and there were no leftovers.

BamaBoater on the Tennessee River