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Katiusha · 13-04-2012, 10:34

Quote:

Originally Posted by Ram

Nice snapper Mark!
Yes it’s easy to find sea food in the Caribbean, in fact it easier to jump in or put a line out and get dinner than it is to buy it in the stores in many places

Where did you catch such monsters? How deep did you have to dive to get them?

Mike OReilly · 13-04-2012, 10:36

Quote:

Originally Posted by deckofficer

A T-bone twice a week is my reward for getting through the week. This steak has to have the largest price swing of any meat. "Normal" price of $12.99 to $14.99 per pound, but for some reason on a super sale, $4.99 per pound. When that price is offered, I call the butcher and ask that he wrap individual steaks in freezer paper and set 100 lbs worth in a shopping cart and place in his walk-in freezer. I pick up the next day and transfer to my chest freezer.

100 lbs of beef in your boat freezer?!? Wow, your boat must be bigger than my house Bob. I want to sail with you

. We'll just follow in your wake with our warm beer and dried beans. You'll take pity on us, and invite us over for dinner

. A perfect plan...

deckofficer · 13-04-2012, 10:43

Quote:

Originally Posted by Mike OReilly

100 lbs of beef in your boat freezer?!? Wow, your boat must be bigger than my house Bob. I want to sail with you

. We'll just follow in your wake with our warm beer and dried beans. You'll take pity on us, and invite us over for dinner

. A perfect plan...

Mike, for you always. On my old Cal 40, the chest freezer could only handle 50 lbs total, so with frozen veggies, ice cream, and concentrated juices, maybe only 20 lbs of meats. Now that we have those efficient portable freezers, I hope to be able to do what I now do at home, and that is the monster buy when T-bones go on sale.

When I was in the Sea of Cortez, the local meats were tough, tasteless, and stringy unless it was a calf that was butchered. I just learned from past experiences to bring as much of my own meat as possible. Local veggies, potatoes are always fine, but I'm just a meat and potatoes kind of guy.

Ram · 13-04-2012, 11:10

Quote:

Originally Posted by Katiusha

Where did you catch such monsters? How deep did you have to dive to get them?

I caught these ,the biggest one was in about 10 feet of water, all were done snorkeling-where? hum I forgot

Katiusha · 13-04-2012, 11:36

Quote:

Originally Posted by Ram

I caught these ,the biggest one was in about 10 feet of water, all were done snorkeling-where? hum I forgot

10 feet? We found only 2 such spots in Bahamas - one was on a windward shore in some rocks and a strong current, the other one was in the out-lying islands... And even there they weren't that big.

Mike OReilly · 13-04-2012, 12:40

Quote:

Originally Posted by deckofficer

Mike, for you always.

I would love to take you up on the offer Bob. Hopefully someday we'll get over your way.

sailorboy1 · 13-04-2012, 13:48

Quote:

Originally Posted by deckofficer

Also, at remote anchorages, you get a good rep when you BBQ T-bones for your guests.

When the time comes, I'll be following you

deckofficer · 13-04-2012, 14:08

Quote:

Originally Posted by Don Lucas

When the time comes, I'll be following you

The more the merrier. But I can't believe I'm the only one with a love of red meat. Maybe filling a freezer full was dictated by my only cruising to date being Baja, Mexico and fellow cruisers have to agree that Baja Carne is just one step above jerky. I do know from reading here on CF, that there is plenty of quality cuts of beef through-out the Caribbean, but at a high cost. With the new efficient, fully contained chest freezers that can keep 100 lbs of meat frozen with the daily output of around 120 watts worth of solar panels, I think that is the way to go. After provisioning, both chest freezers and the much smaller galley freezer are full, but as time goes on, when one chest freezer is empty, just unplug, until your down to the small galley unit and time for provisioning.

Who else freezes 20, 50, 100 lbs of meat?

sailorboy1 · 13-04-2012, 14:15

Quote:

Originally Posted by deckofficer

But I can't believe I'm the only one with a love of red meat.

Are kidding? BEEF IT"S WHAT"S FOR DINNER!!!!!!!!!

Part of the reason I started this thread was I just can not see it possible to eat for $100-$200 beyond just survival!

deckofficer · 13-04-2012, 14:23

Quote:

Originally Posted by Don Lucas

Are kidding? BEEF IT"S WHAT"S FOR DINNER!!!!!!!!!

Part of the reason I started this thread was I just can not see it possible to eat for $100-$200 beyond just survival!

Don, we are in agreement. Not eating out, I can manage the 2 steak a week ritual, plus breakfast meats and all other food stuffs for about $250~$300 per month. Potatoes are a stable, as is breads cooked on board.

psneeld · 13-04-2012, 14:31

Quote:

Originally Posted by Don Lucas

Are kidding? BEEF IT"S WHAT"S FOR DINNER!!!!!!!!!

Part of the reason I started this thread was I just can not see it possible to eat for $100-$200 beyond just survival!

Not at all if you shop bargains and eat less than a pound of meat a day and know how to cook.

Even shopping in the states at one of the high priced supermarkets I was easily getting by, eating healthy on less than $50 a week. This last year it's jumped...but still could easily average $50 a week. Snacks and desserts are killers.

I don't eat like the average American...but then again...who should?

Remember..I'm not talking general household supplies or liquor here...just food...

Ashura · 13-04-2012, 14:52

$4.99/lb for T-bone? Are you sure youre not getting USDA select t-bone? They go for about that in bulk. Prime would be around $15-$20 and choice would be around $8-12.

If your getting choice or prime for $4.99 I want know where.

bobconnie · 13-04-2012, 15:21

A we have said before we don't short ourselfs one bit !!We can all our own veggies and always have a genny and BIG freazer! On our colvin we could hold at least 100lbs of frozen food!

mostly meat and fish along with any fresh veggies we can find and our large home canned goods both fish and veggies we eat very cheaply both ashore and at sea!! Connie bakes her own bread at sea and cakes and cookies and we do use a bread maker! no heat inside the boat that way ! We have made many friends over the years by greeting new cruisers to the ancorage with a fresh loaf of bread

!! Remember if ya make it up yourself ya know what ya are eating!! no junk no preserveatives(spl) A big pot of red beans with a bunch of Cajun saugage is some fine eatin with a little rice !! and cheap to !!!