BBQ on Board: What to Know Before You Plan the Menu

Are you planning a charter and wondering whether a barbecue on board is worth the effort?

It generally is. Cooking at anchor turns the food into part of the afternoon rather than an interruption to it, and people gather round a grill in a way they never do around a cooler.

There are a few practical things worth knowing first, and one in particular that catches almost everyone out.

In this article, we will go through how a barbecue works on a charter, what to bring and what to cook. Let's get started!

How It Works on a Boat

Some boats carry a gas BBQ pit on the open deck, usually up on the flybridge where there is airflow and space to stand around it.

Cooking happens at anchor rather than under way. The boat is steady then, and nobody is trying to turn satay while under way.

Gas rather than charcoal is the norm on the water. It lights immediately, it is easier to control and there are no embers to worry about.

The Thing Everyone Forgets

A BBQ pit is not the same as a full kitchen, and this is where most groups get caught.

On many boats the pit itself is provided but the cooking tools, cutlery and disposables are not. No tongs, no plates, no serving spoons unless you bring them.

Ask specifically what comes with the grill rather than assuming. It is a five-minute question that saves an awkward moment at anchor.

What to Bring

Assuming the boat provides the pit and the gas, your list looks something like this:

• Tongs, a spatula and a sharp knife
• Plates, cutlery, cups and napkins
• Foil, and a tray or two for raw and cooked food
• Kitchen roll and a rubbish bag
• Oil or marinade, already applied at home
• A cool box with ice, if the boat does not provide one

What Cooks Well on the Water

Marinate and portion everything at home. Prep space on a boat is limited, and you want to be enjoying the afternoon rather than chopping.

Satay, chicken wings, marinated meats, prawns, squid and sausages all handle a grill well and cook quickly.

Whole fish is popular and looks impressive, though it needs a bit more attention. Skewers are the easiest thing to manage in numbers.

What to Leave at Home

Anything that needs careful timing or a lot of assembly is a poor fit.

Large joints, anything requiring an oven finish, and delicate items that fall through a grill all cause more trouble than they are worth.

Skip anything that must stay very cold for hours unless you have brought a proper cool box. Singapore afternoons are unforgiving.

Timing the Cooking

Start once you have anchored and people have had their first swim.

That usually puts the food somewhere in the middle of your charter, which works well. Guests come out of the water hungry, eat, then have time to sit before the run home.

Leave yourself a comfortable margin before the end. Cooking, eating and clearing up takes longer on a boat than it does at home.

Drinks and the Rest of the Spread

Grilled food needs very little alongside it, so keep the sides simple.

Bread, salad in a sealed container, cut fruit and something cold to drink covers most groups.

Check whether you can bring your own drinks, since this varies from boat to boat, and confirm whether ice and a cool box are provided or need to come with you.

Conclusion

A barbecue at anchor is one of the best things you can add to a charter, and it needs less than people expect once the prep is done at home.

Check what comes with the grill, bring your own tools and disposables, marinate everything in advance and start cooking after the first swim.

Not every boat carries a BBQ pit, so check before you build the day around one. You can see which of ours do, and exactly what comes with them, on our fleet page.

So, set sail, drop anchor and get the grill going!