Cruising Most Commented

Grilled Pizza

by Jan Irons, Posted June 10, 2010
Total Time: 2 hours 30 minutes including homemade crust!Prep Time: 2 hours, 15 minutesGrill Time: 15 minutesYield: 2 8-10” personal pizzas

Crust:1 t. active dry yeast + 1/2 C. warm water + 1 pinch white sugar1 t. salt1/2 T. olive oil1 1/2 C. all purpose flour


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Blackened Turkey Breast

by Jan Irons, Posted June 10, 2010
Total Time: 3 hours without briningPrep Time: 15 minutesBrine/Marinade Time: Brine: 1 hour for every pound, Refrigerate: 2 hoursGrill Time: 2 – 2 1/2 hoursServes: 6-10What You'll Need:3-5 lbs boneless turkey breastMelted butter or canola
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June 2010 Cruising Tips

by Sail Staff, Posted June 9, 2010
SEAMANSHIP: Snatch and Release

If you anchor out a lot, as I do, eventually you will be in a situation where the flukes get snagged on something: a rock ledge or an abandoned cable are typical culprits. You’ll know you are hooked when you shorten up on the anchor rode and it will not break out, even when you power ahead over it. To retrieve the anchor you need to reverse


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Cobb Grill

by Peter Nielsen, Posted June 9, 2010
A boat grill doesn’t have to be a charcoal or propane contraption mounted on the pushpit. The Cobb grill, for example, provides an elegant third option. With the cover off, you can use it as a regular grill for burgers, steaks, whatever. With the lid on, it becomes a useful convection oven that will cook a roast
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Head-to-Head Grilling

by Adam Cort, Posted June 9, 2010
One of the best things about being an editor at SAIL is learning new things from our writers. Case in point: I’ve never been much of an onboard griller, but Jan’s article got me thinking. It also got me wondering about the plusses and minuses of charcoal vs. gas, so I borrowed a ChefsMate Gas Grill from Magma Products and a Stow-N-Go charcoal grill from Kuuma Grills to put the two methods to the
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