Post by fish on Dec 30, 2023 8:52:51 GMT 12
I have a Dream.
Ice cold beer, perfectly cooked steak and a calm bay - this summer.
I've got the cold beer sorted (Icytek insulated wine tumbler perfectly holds a stubby and keeps it cold till the end). I've also found a beer I can handle, gluten free, alcohol free, tastes like beer and not prohibitively expensive - can drink as many as I want all night and still function the next day... I call it unicorn beer 'cause it doesn't exist. Hallertau Number 0.
I can't control the summer, but things are looking promising from about the 2nd onwards.
I know how to cook a steak. In a previous life at the meat works I was in charge of cooking steak for the Buyers, doing samples of our prime grass feed aged ribeye that resulted in deals where the smallest units where 1,300kg of airfreight container unit, and most units were FCL's (full container lots).
The problem is what to cook a steak on, onboard.
What is everyone else using?
I've been disappointed with the lack of heat most BBQ's produce for doing steak 'properly'. Once I set off a smoke alarm inside, on the other side of the house, while cooking steak outside :-)
I like a HOT cast iron skillet. At home I use a classic skillet with multiple burners in concentric circles to get a high, even heat.
The issues I have are:
1) Something that is small and portable, but will cook a steak properly - needs a cast iron hotplate
2) Not too susceptible to wind
3) Managing grease and splatter
4) post use cleaning and stowage
We don't have a big cockpit. I'm considering using a gasmate two burner camping stove with a cast iron griddle (which I already have, and have been trialing at home). It has wind guards on three sides, but cooks super unevenly. Splatter is a major issue, so I might just have to lay down old towels. Finding a suitable spot in the cockpit to cook on is complicated. Storage is good, but I have to give it a full clean before putting away, which is a pain. This options all sounds a bit on the hory side, so am considering a proper installation.
Clearly my current gas ring burner is not an option.
First option - Kiwi Sizzler - apparently good reputation. Stainless body, cast iron hotplate. Can get a rod holder bracket that greatly eases the grease splatter and cockpit space issue. Who uses one of these, and are they good?
Other options:
Webber Baby Q - doesn't have the cast iron hotplate. Are Webber as good as their reputation? Do I need a custom rod holder bracket or are they available retail?
Cobb Grill - can they actually cook a steak properly? Gas version - charcoal is too much faff onboard.
Not even looking at Magma - I want one that works... Who has a Magma and are happy with it?
Any other options? Noting I am price limited. Ability to do pizza's would be a major bonus. Kids love pizza and cooking downstairs in the oven is not really an option on a hot summer's day, so the pizza capability would help me get the purchasing decision past the missus (who doesn't like steak as much as me...)
Ice cold beer, perfectly cooked steak and a calm bay - this summer.
I've got the cold beer sorted (Icytek insulated wine tumbler perfectly holds a stubby and keeps it cold till the end). I've also found a beer I can handle, gluten free, alcohol free, tastes like beer and not prohibitively expensive - can drink as many as I want all night and still function the next day... I call it unicorn beer 'cause it doesn't exist. Hallertau Number 0.
I can't control the summer, but things are looking promising from about the 2nd onwards.
I know how to cook a steak. In a previous life at the meat works I was in charge of cooking steak for the Buyers, doing samples of our prime grass feed aged ribeye that resulted in deals where the smallest units where 1,300kg of airfreight container unit, and most units were FCL's (full container lots).
The problem is what to cook a steak on, onboard.
What is everyone else using?
I've been disappointed with the lack of heat most BBQ's produce for doing steak 'properly'. Once I set off a smoke alarm inside, on the other side of the house, while cooking steak outside :-)
I like a HOT cast iron skillet. At home I use a classic skillet with multiple burners in concentric circles to get a high, even heat.
The issues I have are:
1) Something that is small and portable, but will cook a steak properly - needs a cast iron hotplate
2) Not too susceptible to wind
3) Managing grease and splatter
4) post use cleaning and stowage
We don't have a big cockpit. I'm considering using a gasmate two burner camping stove with a cast iron griddle (which I already have, and have been trialing at home). It has wind guards on three sides, but cooks super unevenly. Splatter is a major issue, so I might just have to lay down old towels. Finding a suitable spot in the cockpit to cook on is complicated. Storage is good, but I have to give it a full clean before putting away, which is a pain. This options all sounds a bit on the hory side, so am considering a proper installation.
Clearly my current gas ring burner is not an option.
First option - Kiwi Sizzler - apparently good reputation. Stainless body, cast iron hotplate. Can get a rod holder bracket that greatly eases the grease splatter and cockpit space issue. Who uses one of these, and are they good?
Other options:
Webber Baby Q - doesn't have the cast iron hotplate. Are Webber as good as their reputation? Do I need a custom rod holder bracket or are they available retail?
Cobb Grill - can they actually cook a steak properly? Gas version - charcoal is too much faff onboard.
Not even looking at Magma - I want one that works... Who has a Magma and are happy with it?
Any other options? Noting I am price limited. Ability to do pizza's would be a major bonus. Kids love pizza and cooking downstairs in the oven is not really an option on a hot summer's day, so the pizza capability would help me get the purchasing decision past the missus (who doesn't like steak as much as me...)
