Cooking aboard or outdoors

Discussion in 'All Things Boats & Boating' started by daiquiri, Nov 30, 2011.

  1. lewisboats
    Joined: Oct 2002
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    Location: Iowa

    lewisboats Obsessed Member

    Liking my food to be fast and easy (while tasting reasonably good) I threw this together this morning:

    1 large can of chicken
    1 small can of mushrooms
    1 pouch of Swanson Flavor Boost concentrated broth
    about 1 quarter cup of white cooking wine
    1 tbsp of olive oil
    3 finger pinch of Buckwheat flour (or regular flour)

    Heat the oil until sizzling, toss in drained mushrooms and saute for 30 seconds or so, add chicken, broth, and wine. Heat for 60-90 seconds then add flour and cook for another 2-3 minutes, stirring constantly so things don't stick and it thickens up some. Add a bit of water if it gets too thick.
    I had previously pan fried up a can of sliced potatoes, with onion and garlic powder in the same pan but you could boil up some noodles or even scoop it up with pieces of bread. Add a quick canned veggie and you have a meal for 2 in about 5 minutes. Pretty durn tasty too!

    ETA: Add the proper veggies and it would make a nice filler for a pot pie too.
     
  2. lewisboats
    Joined: Oct 2002
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    Location: Iowa

    lewisboats Obsessed Member

    Drunken Jerk....

    (Smokey Bourbon Brown Sugar Jerky Marninade)

    1 Quart of Cheap Burbon or better if you have the $ and want to but the cheap stuff has the strongest flavor usually.
    1/3 bag dark brown sugar
    1/2 bottle/jar of molasses
    1/2 tsp of vanilla
    10-12 shakes of Worchestershire sauce
    3/4 tsp ginger powder
    2-4 shakes of nutmeg
    2-4 shakes of powdered clove
    10-15 drops of liquid smoke (to taste)
    1/2 bottle of soy sauce
    4-5 shakes of black pepper
    2 tbsp lemon juice
    some meat tenderizer if you want.
    6-10 lbs of very lean chuck, sliced across the grain into strips 1/4" thick by about 1" wide by 4 or so inches long.


    Put meat into sealable container and soak with 1/3 to 2/5 of the bottle of straight Burbon for several hours.

    Combine the remaining ingredients, bring to the edge of boil and simmer to reduce by about 1/4 to 1/3 (1/4 to 1/3 less than what you started with).

    Pour the marinade in with the soaking meat and stir to mix and coat.

    Cover to keep moisture in, marinate for 24-36 hours stirring to re-coat occasionally.

    Put strips into a dehydrator or smoker/dryer and dry to desired consistancy.

    Slightly sweet, salty Bourbony goodness.

    Take wherever food is required and good taste is desired.

    [​IMG]

    [​IMG]
     
  3. lewisboats
    Joined: Oct 2002
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    Location: Iowa

    lewisboats Obsessed Member

    Stuffed butt of tenderloin.

    Tenderloin butt cut like a cake for a jelly roll, stuffed with slices of (partially cooked) bacon, chopped onions, mushrooms, herbs and spices and breadcrumbs mixed with dry brown gravy mix and a bit of water, olive oil and rendered fat from the cooked bacon, re-rolled. Outside has slivered onion, an entire head of garlic in peeled cloves and the rest of the lb of bacon draped on top. Frozen Normandy mix veggies added about 1.5 hours into 2.75 hours cooking @ 325 f
     

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  4. troy2000
    Joined: Nov 2009
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    Location: California

    troy2000 Senior Member

    That sounds very tasty indeed. A bit fancier than the jerky we made when I was growing up...

    Our house had a flat roof over part of it and we made a screened box out of 2x4's to set on it, with one side being hinged for access. We stapled window screen to the inside of the 2x4's to keep the flies out, and chicken wire to the outside to keep the cats from tearing up the screen. Each side of the drying rack was also framed with 2x4's, and wooden dowels about 3 1/2' long were run between them to hold the strips of meat. Under the rack, we placed a galvanized automotive drip pan. You'd be surprised how much fat can render out of lean meat, when it's broiling in the desert sun...

    We used flank steak ('London broil') or any other cheap, tough cut of beef to make the jerky. We cut the meat into strips 1/4" thick by 1" - 1 1/2" wide, and rubbed the strips with salt, black pepper and garlic powder before draping them over the drying rack.

    The jerky we made came out rock hard, rather than chewy like most commercial versions. We used to snap off pieces of it, and suck on them like hard candy as we were hiking. And when we camped out we wold break strips up, throw the pieces into a pot of water over a campfire, then add potatoes, onions, and whatever else we had to make a tasty soup/stew.

    add: been trying to remember; I think I may have posted on this before. Oh well... too lazy and too full of homebrew tonight to do a search. And I suppose if it's worth saying, it's worth repeating...
     
  5. lewisboats
    Joined: Oct 2002
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    Location: Iowa

    lewisboats Obsessed Member

    I have recently been trying desperately to loose some poundage... however, I still like my food to taste good. I've been eating a lot of salads lately and one of my favorites is the Marketplace Southwestern salad available at Walmart. Of course I have to spice it up a little, so I add my own mix of fried onion pieces (used in making green bean casserole) along with Santa Fe style tortilla strips and bacon bits. This mix goes well with most salads and is easy to make.

    I also have another mix I eat a lot which is comprised of a can of "Field peas and snaps", a can of Hominy and a can of Chick Peas, all drained well, along with a can of either fire roasted tomatoes or a can of tomatoes and green chilies. To this I add pre-cooked beef, chicken, pork or shrimp for a quick meal, low in fat with lots (LOTS!) of fiber and good taste. The mix is good for about 4 meals, stores well in the fridge and can be modded with some rice, frozen or canned veggies etc. Good stuff for camp cruising as you can make the same meal differently every time.
     
  6. Yobarnacle
    Joined: Nov 2011
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    Location: Mexico, Florida

    Yobarnacle Senior Member holding true course

    Not exactly jerky, but rendered out. I like chicharron. Beef the best pork next best.
    Chicharron isn't fried skin. It's the fatty layer underneath and includes a bit of meat. Kind of like bacon. except not smoked or cured. Just fried until all fat is tried out. Sold in US as "pork skins", but they aren't.
    light weight to pack. Makes delicious soups stews and tacos.

    Stew some tomatoes, chilis, onion, salt,and cilantro, then puree in a blender.

    Put salsa in a large sauce pan with water and a big bag of chicharron. (bags contents sans bag) stew until chicharrons are tender. Spoon into a folded toasted tortillia and munch.
     
  7. jamesgyore
    Joined: Sep 2011
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    Location: Melbourne

    jamesgyore Senior Member

    I have to apologise guys, I've been doing a great deal of cooking but it is a major pain in the arse to upload pics (note to site operator), so I have not bothered even trying lately. Something about file sizes.

    I've been cooking with some amazing people of late and have so wanted to share the results which will appear in my first iBook... But again, the idiotic file size limitation has prevented me from doing so.
     
  8. Boat Design Net Moderator
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    Location: www.boatdesign.net

    Boat Design Net Moderator Moderator

    Sorry that the attachment size limits impact you James - unsure what image editing/organizing software you're running, but most include a fairly easy option to batch resample. Select a group of images and then export at screen resolution for forum posts. Lightroom is just a couple clicks for example and you can save a custom export preset. In Nikon View (free) you select the images you want, click output, convert, change image size, and done (no presets, but it remembers the last size you entered). On windows there's the free Image Resizer powertoy clone that's used by a few members that works very well. On mac, it's built in. Or if you you want to upload very high resolution large images, you can always use one of the many photo sites such as flickr or smugmug, most of which have bbcode options that allow you to include a web/screen resolution image in the post linked to say a very large 10 MB 6000x4000 pixel image.
     
  9. jamesgyore
    Joined: Sep 2011
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    Location: Melbourne

    jamesgyore Senior Member

    Exactly my point... Why should I have to **** around with such convoluted methodologies at my expense to provide you with a free-of-cost content stream. Not worth my time!
     
  10. Ad Hoc
    Joined: Oct 2008
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    Location: Japan

    Ad Hoc Naval Architect

    All my Windows OS system PC's all have Microsoft Office Picture Manager as standard supply with the PC. One can easily alter the image size suitable for websites to reduce the file size.

    James, I hear ya..i get this a lot....and echo your comments too.
     
  11. Boat Design Net Moderator
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    Location: www.boatdesign.net

    Boat Design Net Moderator Moderator

    Sorry if I scared you by mentioning lightroom; I only mentioned this option because you seem to be concerned with very high resolution presentation and pro-quality images so I thought you might be leaning in this direction as it's popular with photographers; in practice the 100% free options mentioned are not difficult or very time consuming to use, and unless you have extremely fast broadband, three clicks to export at screen resolution and then upload will save time over uploading all the extra pixels to the server. Understood though that the forum's attachment function could have more flexibility in the future.
     
  12. troy2000
    Joined: Nov 2009
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    Location: California

    troy2000 Senior Member

    Time to resurrect this thread, it has too much good stuff in it to let it shuffle off into the sunset.

    I picked up a five pound box of 'St. Louis style ribs' at my local Winco. They turned out to be pork ribs that had been cut apart into separate pieces, rather than being left in slabs. So I spread them on a large broiler pan, and stuck them in the oven uncovered at 350 degrees for 1 1/2 hour, with a little dry rub sprinkled on them.

    While they were cooking, I whipped up a barbecue sauce:

    2 cups tomato ketchup
    1/2 cup apple cider vinegar
    1/4 cup unsulfured molasses
    1 shot bourbon
    1/3 cup dark brown sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon yellow mustard
    1 teaspoon hickory Liquid Smoke
    3 garlic cloves, minced
    1 canned chipotle pepper in adobo sauce, minced
    1 teaspoon ground cayenne pepper
    1/4 teaspoon black pepper
    1 quarter teaspoon sea salt

    I simmered it all for a half hour. And after the ribs had cooked for 1 1/2 hours, I didn't mess around with a dainty little brush: I grabbed a big spoon, and drenched each rib from end to end. Then I let them bake for another half hour, still uncovered.

    it's probably the best barbecue sauce for pork I've ever made... it's spicy, but subtly so. It gradually sneaks up and warms you, instead of jumping up and smacking you across the mouth.
     
  13. whitepointer23

    whitepointer23 Previous Member

    Hello troy. Good to see your still here. Haven't seen a post from you in ages.
     

  14. rxcomposite
    Joined: Jan 2005
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    Location: Philippines

    rxcomposite Senior Member

    Look what I've got!
     

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