Cooking while up On the Hard is a pain. It's hot, you are dirty from yard dust and projects, refrigeration is down to a ice box and cooler with ice, and clean up is a pain. James and Patty from s/v La Adventura are seasoned cruisers with more than their fair share of time logged on the hard in various boat yards around the world. They came up with a simple and efficient solution. They grill once a week at the Friday night boat yard pot luck and then they eat on those already cooked/ grilled up meats with a simple salad throughout the week. They come to the potluck organized and focused with extra containers to put the week's cooked/grilled up meats into. The boat yard grill is much bigger than any magma (boat grill). James waits to put their weekly grillables on at the end so there is plenty of room and hot coals. Terrific solution that we will be using in the future. Thanks James and Patty.
No comments:
Post a Comment