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Tugboat23

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Apr 15, 2018
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Fluid Motion Model
C-242 C
We have a new R31S coming March, 2023 to be put in the water at Everett Marina. I am ok with boat handling but need help on how to stock the boat and suggestions on meal menus and preparations for week - long trips. Any advice would be appreciated. John Davis
 
Hi John,
You might check out the Boat Galley Cookbook. I have several of these type of books and this is the best. You'll feel blessed having 2 fridges and the wine cooler. We eat pretty much like at home, but I have discovered a few things: Idaho Spuds dried hash browns, True Lime packets, shelf stable milk. I find the biggest challenge to be organizing in the limited storage spaces.
Gary
 
Here are some random recommendations.

Cook once and eat twice: we prepare meals that can be eaten at home and frozen for the boat. Heat and eat means taking fewer ingredients, less prep in the galley, easier clean up, and more time to stare at the sunset. You'll know what dishes work for you.

Remove packaging from shelf stable foods and take in reusable containers. You'll accumulate less trash on board.

There are some good dehydrated potato products. Check out Idahoan instant mash potatoes and Idaho Spuds hash browns!

Keep a stash of Ramen noodles on board.

Grilling rules but learn to use the oven.

[edit] Forgot to mention Carolyn Shearlocks theboatgalley website.


Cheers,

Bruce
 
Bruce Moore":3hfcdup8 said:
Cook once and eat twice: we prepare meals that can be eaten at home and frozen for the boat. Heat and eat means taking fewer ingredients, less prep in the galley, easier clean up, and more time to stare at the sunset. You'll know what dishes work for you.
Click to expand...

I did this extensively when RVing, but that’s because my truck camper (smaller than the barely used R-29 I’m taking deliver on a week from today (!)) had a separate, decent-sized freezer. Does anyone know if a cockpit fridge can be cranked up to get cold enough to be a freezer? I know that years and years ago, my college dorm cube fridge could be used that way.

I should also add here that if you can and do prepare meals in advance and freeze them, I highly recommend using a vacuum sealer. Not only does it minimize the amount of space that the food takes up in the freezer or refrigerator, but it prevents freezer burn.

And one more thing: the last captain I cruised with was a huge fan of slow cookers. He’d set up the meal to cook while we were cruising and at the end of the day, dinner was ready. He always made enough for at least two meals. Leftovers are great. You might consider a small Instant Pot that can be used as a slow cooker or pressure cooker.
 
There are a number of products that are pretty good and do not need refrigeration. I like keeping these in the pantry to supplement any fresh food

Tasty BItes (Indian cuisine) Microwaveable packages
Microwave rice packages
Tiberino spaghetti meals
OvaEasy egg crystals
Idaho Spuds hash browns
Minute Oatmeal
 
Mr John, The most important thing that I've had success with is pre planning the meals! I only eat what I like (unlike at home when the wife decides). If I'm going to be gone for two weeks I will have a two week menu planned, this also eliminates spending too much at the store and bringing too much food that will go to waste. I do pre cook items and freeze so all I have to do is heat and serve. Box items are removed from package and put in zip-lock bags. The small tinfoil trays are great for pre-cooked meals like lasagna or manicotti and such. I do try to cook the catch of the day but when the luck of fishing isn't on my side I usually have a seven course dinner ( a six pack and bag of chips)
I have eaten out of my saddlebags for two weeks in the back country and gained weight! I'm thinking on a boat your size you shouldn't have a problem with food storage.
Bon appetite Bob
 
Lots of good ideas posted here. I’ll emphasize a few of them

1.) Pre-plan meals. Then create a shopping list. As Bob Daily says, that will prevent taking too much and the resulting waste. After having taken many cruises, I have created a master shopping list that I keep on my phone I use for cruise prep. I sometimes cruise a few weeks at a time making re-provisioning necessary. Before hitting a strange grocery during a trip, I mark the phone shopping list with things I need to get. That really helps.

2.) Storage. Several folks have suggested removing food from packaging to reduce trash and save storage space. I do that, but before discarding the excess packaging, cut out the directions for preparing the food that may be printed on the packaging.

3.) Prepare and freeze meals before the cruise. Vacuum sealing them reduces size and therefore freezer space needed.

A well-fed crew is a happy crew. Eat well!
 
Thank you all for your advice. I should have it figured out by next spring.........John
 
Mr. John, Here is some of Bob's favorite menu ideas!
1. beef tenderloin wrapped in bacon (filet mignon) I can usually get 16-18 steaks from a whole one
2. Pork tenderloin (usually comes in a package of two so will need to divide before freezing.
3. Bone-less pork ribs (pre-cook/smoke, smother with BBQ sauce and wrap in tinfoil package
4. Prime rib (left over from large gathering at home) sliced about 1/2 in steaks and vacuum packed
5. Chicken hind quarters ( fix same as the pork ribs )
6. Bone-less chicken breasts (left overs makes a good sandwich)
7. Cornish game hen cooked on rotisserie at home cut in half and wrapped in tinfoil
8. Ham steaks (easy to heat on BBQ grill) usually one will feed 4 crew members
9. Lasagna / manicotti (in tinfoil trays) ready for the oven
10. Spaghetti sauce frozen (don't forget the meat balls/Italian sausage) heat sauce and cook noodles!
11. Boneless pork chops or boneless ribeye steaks.
12. Fajita fixings frozen and vacuum packed ( just thaw cook in skillet or cook in tinfoil tray on BBQ
13. Any left over soup I find in the freezer at home ( chilli, black eyed peas and ham hocks I keep the dry Lipton soup mix on the boat just add water and heat, along with grilled cheese sandwiches is a crew favorite.
14. Hamburgers or bratwurst is the old standby and can't go wrong with.

The biggest problem I usually encounter is knowing how many for dinner!
Fore some reason food always taste better when your camping or on a boat. Bob
 
""seven course dinner ( a six pack and bag of chips)""


That's funny...I'm going to "steal" that one! :lol:
 
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