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Caribbean Cooking: Tips for a Successful Barbecue and Boating

You know you want it...

Mocka Jumbies and Rum...

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When considering a new recipe, ask yourself the following questions:

  • Does it involve more than one ingredient?
  • Does it involve more than one pot?
  • Does it require peeled shallots or onions?
  • Does it call for a trip to the gourmet store?
  • Does it need any previous planning?
  • Does it use more than one utensil?
  • Does Rachel Ray recommend it?

If you should answer ‘yes’ to any of the above questions, forget it! Instead, serve a chicken leg, followed by an apple. No one will enjoy it or appreciate that either, but at least you haven’t gone to any trouble!

Boats are now being equipped with quality barbecues on the aft deck. It is such a wonderful way to keep the “heat out of the galley” and have the Captain show his/her culinary talents. Barbecues for most people are a casual, relaxed affair, and although these recipes have fancy titles, they are all easy to prepare.

Caribbean Cooking: Sailing Into Spring

A few helpful tips for a successful barbecue:

  • Grill meat that is completely thawed.
  • To cut down on flare-ups, trim extra fat away.
  • Sauces that contain a lot of sugar should not be used while grilling. Brush them on at the end to prevent burning.
  • Check wind speed and direction!
  • Check for cooking times before you grill anything. Knowing how long to leave it on is important.
  • Enjoy!


  • Barbecued Shrimp and Bacon with Ginger Sauce
  • Ribs with Blue Cheese Dressing
  • Butterflied Lamb for the Crew
  • BBQ or Baked Salmon
  • Barbecued Mediterranean Vegetables
  • Barbecued Bananas

Caribbean Cooking: Island Style Healthy Snacking

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Preparation time: 15 minutes
Cooking time:  12 minutes
Serves: 8 -12

48 large shrimp
1/3 lb. bacon, thickly sliced and cut in chunks

Ginger Sauce:
2 cups fish stock or chicken
1/3 cup freshly grated ginger
1 tsp. freshly ground pepper
1/4 cup whipping cream
12 flat-bladed metal skewers or 12 bamboo skewers
(previously soaked in water for 1 hour)

Thread each skewer alternately with whole shrimp and bacon pieces, allowing 4 shrimp per skewer. To make the ginger sauce: In a saucepan pour in the fish or chicken  stock, add ginger and pepper. Place on stove and bring to the boil; simmer until the liquid is reduced by half. Reduce heat and mix in cream. Preheat grill and lightly oil it. Cook the shrimp kebabs over medium heat for about 12 minutes, turning to cook evenly. Serve warm with ginger sauce.

Caribbean Cooking: A Taste of the Tropics in the Mellow Yellow Days of September


Preparation time:  15 minutes
Marinating time: 4 hours or overnight
Cooking time: 35 minutes
Serves: 4-6

1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
3 Tbsp hot pepper sauce
1 Tbsp brown sugar
2 slabs pork back ribs (about 3 pounds)

In small bowl, whisk together oil, vinegar, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a bowl (or resealable plastic bag); pour marinade mixture over ribs, turning to coat ribs, cover (or close bag). Marinate in refrigerator. Turn occasionally to distribute marinade.

1/4 cup mayonnaise
1/4 cup sour cream
4 oz blue cheese, finely crumbled
4 cloves garlic, minced
2 Tblsp milk
1 tsp Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Salt and pepper

Combine all dressing ingredients and refrigerate until ready to serve.

Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil at least 1 minute at a full rolling boil.

Place ribs in centre of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

History, Father’s Day & Glover Island


Preparation time: 15 minutes
Marinating time: 2 – 3 hours
Cooking time: 30 minutes
Serves: 8  – 10

1 butterflied boneless leg of lamb (about 4 lbs.)

1 Tbsp oil
3 garlic cloves, peeled and crushed
1 Tbsp grated fresh ginger
1 Tbsp teriyaki marinade
1 Tbsp Hoisin sauce
Grated rind and juice from 2 lemons

Combine all the marinade ingredients in a large shallow dish. Lay butterflied lamb out flat, boned surface up. Make several shallow cuts in the thickest parts of the meat. Trim any visible fat from the inside of the leg, leaving a little fat border on the skin side.

Place meat in the marinade and spoon over the liquid to ensure even coverage. Marinate the lamb for 2-3 hours in a cool place, or cover and refrigerate overnight. (Remember to remove the meat from refrigerator 2 hours before cooking).

Lightly oil the barbecue and grill the lamb over a low steady heat for 30 minutes, turning it several times, and basting with any leftover marinade. Remove from the heat and allow to stand for 10-15 minutes, covered, in a warm place, before carving.


Preparation time:  5 minutes
Marinating time: 1 hour
Cooking time: 12 minutes
Serves: 4

1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 (6 oz) salmon fillets

2 Tbsps brown sugar
1 Tbsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

Cooking spray
Lemon wedges

Combine pineapple juice, lemon juice and salmon filets in a glass dish, cover and marinate in refrigerator at least 1 hour, turning occasionally.

Preheat grill. Remove salmon from marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon; rub or brush over fish. Grill over medium heat about 6 minutes each side. Do not overcook. Or,

Preheat oven to 400°F. Remove salmon from marinade; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Spray an 11×7″ baking dish with cooking spray. Bake 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon.

Note: This salmon dish has good protein, fiber, iron and calcium


Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 10 – 12

3 eggplants sliced, 1/2 inch thick
3 red peppers, seeded and cut in quarters
3 green peppers, seeded and cut in quarters
6 small zucchinis, sliced 1/2 inch thick
6 medium-sized tomatoes, cut in half

Heat the barbecue to medium. Spread with a little oil and sprinkle with oregano.  Add the prepared vegetables and cook until they are just starting to blacken.


Preparation time: O minutes
Cooking time: 6 – 8 minutes
Serves: 10 – 12

12 Bananas, unpeeled

Preheat barbecue grill. Place bananas, unpeeled on grill for 6-8 minutes, turning occasionally until they are just blackening. Peel and serve.  Serve with ice cream, or serve sprinkled with orange juice and shredded coconut and a dollop of whipped cream.

Editor’s Note:  Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu.

Available at your local marine or bookstore or website  www.shiptoshoreINC.com or email CapJan@aol.com or call 1-800-338-6072. Mention All At Sea to receive your special discount.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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