Preparing Meals on a Ranger 25SC

[capnlmk]

Although most of the posts here are about mechanical boat-related matters, I thought I would ask what folks do to prepare meals on their Ranger tugs, particularly a Ranger 25 (classic or SC). With one burner and no oven, limited fridge and storage space and perhaps a grill hooked onto the stern rail, what are some ideas about preparing meals? A lot of canned food? Pre-preparing meals while at home? Hamburger and/or hotdogs, etc. on the grill? Hoping there is a restaurant near the marina where you are moored? Etc. Maybe if most of you skippers don't operate in the food preparation department, the first mates can weigh in on what they do. (Note: that last sentence was entirely gender-neutral.)
I was a sailor for 50 years before I switched over to tugboats a few years ago, so I'm not new to this, but I am looking for ideas specific for the limitations of the Ranger 25 tugs.
Bon appetite!

 

[Bruce Moore]

We do most of our main course cooking on a grill mounted to the cockpit rail. Simple sides and salads are prepared in the galley. We also practice the "cook once eat twice" approach to many more complicated preparations. We bought some square baking tiles which fit in the grill and allow for a lot of flexibility for cooking/heating.

We have a slow cooker and will prepare everything from bolognese, to soups and stews, to ribs and then vacuum pack and freeze half, or even 2/3 of the batch. We stock the freezer with what we call "boat meals" - especially in the winter when days are short and slow cooking comfort food is, well, comforting. We're usually pretty well stocked up come spring. Many of these heat and serve with a single pot of hot water.

We also stock a variety of shelf stable items which can fill out, or even make up, a meal. Dry pastas, boxed beans, ramen, canned fish, bake at home bread, etc. We frequently stay out 1-2-3 days longer than we planned, so it's good to have basics stashed in the cave.

Cheers,

Bruce

 

[capnlmk]

Thanks, Bruce. That's very helpful. Looks like you've got it figured out.
Of course, there's the microwave, too -- with many Trader Joe's type options -- for when we are tied up to the dock, but I was indeed thinking mostly of when we are "on the hook."

 

[Sea Jo]

Mountain house has great tasting meals,just add hot water.Lightweight and store easy.

 

[capnlmk]

Thanks, Sea Jo. I did bicycle camping for several years (and more than several years ago..) and I ate a lot of Mountain House cuisine.

 

[Lenny and Louise]

We have been cooking on the one burner cook top for about 4 years now, living on the boat for a month at a time once or twice each year and enjoying day or overnight trips frequently. You are by no means limited to microwaving or freeze-dried meals!

Bruce mentioned crockpot meals. It is just the two of us and our regular crock pot and recipes were just too big. Unlike Bruce, we don’t have a separate freezer, so the goal was to have no leftovers. “Slow Cooking For Two” is available from Amazon and has about 100 recipes that are sized for a 1 ½ or 2Qt crockpot. Not just stews and soups, but a lot of other dishes, including roasting. Excellent discussion on slow cooking in general. We got that small crock pot at Fred Meyer (local grocery/general merchandise chain) for about $20. Fits wonderfully in the sink, so there are no catastrophes when out on the water. We got a simple one that just heats on low or high and doesn't try to tell time, run a computer program, or play music.

Kuuma (yes, Kuuma) is the make of our propane grill. It can be rail mounted and also has legs that sit in the cockpit floor or on the dock.

Clever sequencing helps on a one-burner stove. For example, make the fettuccini noodles first. They will stay warm long enough to make the sauce. The sauce coming off the stove will reheat them sufficiently on the table.

The other item we purchased was an Omnia Stove Top Oven. It sits on the burner and does act like an oven. One of our favorite breakfasts is Poppy Seed Bread made from a mix. You can make casseroles and roast meat or poultry. One of our favorite is Herb Roasted Chicken Thighs. The omnia comes with a booklet of recipes and advice on how to adapt standard home recipes. We purchased the Omnia and accessories by going to the web-site http://www.theboatgalley.com This site is not just about cooking but also includes storage tips, utensils and other household tips. You can also find the Omnia on Amazon, but we wanted to support the web site.

Provisioning is very important. Running out of beer, wine, chips, and dip can ruin your whole evening! You are welcome to PM us for other tips on eating well on a R25.

 

[scross]

One of the five main reasons we sold out 24' Sundancer type boat was for the great galley on the R25 Classic. Our single biggest trip expense on the old boat was restaurant food.
Vicki is a great cook and we have fantastic meals on the R25! No prepackaged or freeze-dried meals here!
Just finishing a 16 nite cruise and had amazing dinners every single night. First, we Magma grill most of our protein - lots of fresh fish, steaks, pork chops, chicken and ribs. Then Vicki prepares a great salad. We usually add rice, pasta or other carb that can be cooked on the stove or deli bought side dish. A fresh or cooked veggie rounds out most dinners. Add chocolate and wine and all is good.
Provision often with fresh ingredients - we stocked up 6 times in 16 days on this trip. Anacortes, Bellingham, Sidney, Ganges and Ladysmith here in the PNW are our favorite provisioning stops. Buy fresh fish at many docks. Wine after crossing the borders.
A 72 quart efficient cooler kept in the cockpit serves us well and doubles as a table or seat.
Lunches typically sandwiches or such with fresh fruits.
Breakfast on this trip included yogurt, eggs, French toast, cereals, cooked sausage patties and toast.
Dinner is served - time to go!!

 

[Foxislandmotts]

We enjoy preparing meals aboard...it's one of the joys and challenges of living life in a small space. I don't have a lot to add to prior posts except some breakfast ideas.

We cruise with stores of oatmeal, pancake mix (pre-prepared because we like a combo of packaged mix and buckwheat), granola (because Nick makes the best on the planet), and eggs. All of these are fairly simple to prepare and are suited to all types of cooking equipment. We can add French toast to the rotation with left over bread. We can add fresh berries to granola and pancakes if we find them, left over veggies to eggs, and we always have plenty of milk (on board for coffee), almond milk (for granola), butter, and maple syrup.

While we enjoy the occasional meal out, we really prefer to cook for ourselves. And it's usually much healthier.

 

[capnlmk]

Wow, excellent ideas and suggestions from everyone. Thanks.
You're making me hungry.
😀

 

[avpilot]

We enjoy the challenge of cooking on our R25SC. As with previous posts, the grill is a workhorse device. Our galley has a single propane burner. When plugged in at a dock, I never use it. Instead, the go-to "cooking tool" is a portable induction cooktop. Unlike gas, it heats more efficiently and has virtually no residual heat that escapes into the cabin. Our portable induction unit is manufactured by Fagor and is only 1300W, compared to others at 1900W, which ensures we don't overload the electrical system. It stores easily while underway, as its dimensions are 14"x12"x3".

Kate
Santolina, R25SC