Selling the sizzle of boat barbecues

by Mark Rothfield on 7 Sep 2012 Much is made of selling the sizzle when it comes to boat retailing, but there really is something to be said for it.

It’s all about the sizzle of trawler-fresh seafood on the hotplate, you see.

With life being more about the destination than the journey, the piece de resistance of lying at anchor in any secluded cove is the sound and aroma, the wisp of smoke, from a well-oiled barbecue.

In fact in my book, boats are a life-support system for that shiny stainless steel box on the back.

Having said that, the perfect boat barbie is yet to be invented. Gas can blow out, electric relies on a Geset running and never seem to have even heat, and charcoal is fiddly and time consuming. If I had to pick one, I’d say gas.

Limited space means you shouldn’t overdo the preparation. Keep it basic, three or four ingredients, because there’s all that scenery and serenity to soak in. Lots of lemon juice and you won’t go wrong.

For fish, you need firm, moist flesh like Atlantic Salmon or, poor-man’s lobster, Red Emperor. You can also bang on some bugs, tomatoes (like a roma) plus baby capsicum and carrot.

For entrée, fresh prawns with wasabi mayo and freshly shucked oysters spiced with a hint of rice wine vinegar and ginger. Yum.

Where barbecues know their place, galleys move forward and aft like the tide in new models. My preference, I must admit, is to place them near the cockpit. Chefs can be in the thick of the action and hand-feed the crew basking in the sun.

Which brings me to the final point. Better than any five-star restaurant is a dinette table in the cockpit. At this time of year, with the beautiful spring weather, you’ll be enjoying breakfast, lunch and tea in this alfresco setting.

I’m salivating at the very prospect of getting out there again this weekend …