Houseboating is a fun in the sun, water sport-highlighted vacation but it can also be a food lovers delight. The key to a gourmet taste inspired trip is to plan your menus ahead and don’t be shy. Most houseboats come with a well-equipped kitchen and of course a barbeque.
Plan and Prepare Menu Items in Advance
Once your menus have been decided, pack all refrigerated goods in large coolers. Large bags of block or crushed ice or frozen, water-filled, milk gallons will keep the items cold. If the houseboat refrigerator fills up quickly, these coolers will be useful for the least perishable items until space becomes available. Purchase a multi-pack of foil pans approximately 9x12. These pans can be used for almost everything going onto the barbeque and there is no clean up.
Many items can be made ahead and frozen. Coffee cakes, cookies, brownies and even marinated meats travel well when frozen before departure. If ice cream will complete your favorite meal, dry ice will make it happen. Some houseboat destinations have extremely high weather temperatures so use common sense for proper food storage.
When in Doubt, Barbeque
The barbeque is your best friend and most essential piece of cooking equipment on the houseboat. From toasting your English muffins for breakfast to roasting your marshmallows for dessert, the barbeque can handle many of your cooking needs without turning on the hot oven. Keep in mind; after time spent working the barbeque shift, your grill master just might want a few minutes to jump into the lake for a much needed, refreshing dip before eating.
Snacks and Beer, We’re on Vacation
Plenty of fluids are essential on a houseboat trip especially in a hot weather location. Bring plenty of water and other drinks of choice. A dispenser of drink mix, tea etc. left on the counter top can be a helpful reminder for everyone to keep hydrated. If your crew consists of adults, gather the gang and have a beer float. Everyone grabs his or her own floating device such as a raft, life vest or floating noodle. With beer in hand, float off of the back of the houseboat while visiting, tossing around balls and having a brew. Floating coolers are extremely handy right about this time.
People seem to be more ravenous when spending time outdoors. Bring plenty of snacks, healthy or otherwise. If you only eat Pringles and peanut M&M’s once a year, let it be here. Consider dividing your crew into groups and assigning them a dinner to be responsible for. Themes can add to the dining fun when applied to menus, decorations, games and accessories. Whatever your dining tastes, remember to plan ahead and be adventurous. Houseboating can be a dining delight.
Houseboat Pork
¾ cup fresh lemon juice
½ cup soy sauce
6 tbsp honey
2 shallots, chopped
2 garlic cloves, halved
2 bay leaves, crumbled
2 tsp salt
2 tsp ground pepper
1 tsp dry mustard
½ tsp ground ginger
4 12-ounce pork tenderloins
Add first 10 ingredients to blender. Mix thoroughly until blended. Pour marinade into large resealable food storage bag. Add pork tenderloins and seal. Two bags might be needed. Refrigerate and marinate over night or freeze. Unthaw before cooking. Remove pork from bag and barbeque on medium-high heat until desired doneness about 20 minutes. Using a meat thermometer, which may not be provided, it should register 160 degrees or above. Pour marinade into a small saucepan and boil for about 5 minutes to a saucy consistency. Serves 8
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