Big Flavor. No Nonsense. Straight From the Galley.

3-2-1 method. Smoke, wrap, sauce. Fall-off-the-bone every single time. If brisket is the PhD of barbecue, ribs are the bachelor’s degree — still impressive, much more forgiving, and the results come faster. It’s the most reliable rib method I’ve ever…

Crispy bottom, melty cheese, curled pepperoni cups. This is the one. The gold standard of Friday galley dinner — pizza night was the one meal nobody complained about, whether we were two weeks into a deployment or tied up at the pier. There’s something about hot…

Fried dough rolled in cinnamon sugar. My daughter calls them “donut sticks” and she’s not wrong. Churros are the dessert that makes people light up — something about the combination of crispy fried exterior, soft doughy interior, and warm cinnamon…

Mac and cheese + 30 minutes in the smoker = the best BBQ side that exists. This is regular mac and cheese with one additional step: after making it on the stove, you transfer it to a foil pan and put it in the smoker for 30-45 minutes. The smoke penetrates the top…

Friday night pizza from scratch. Easier than you think, better than delivery. Friday dinner on the boat — pizza night was sacred. The CS would make dough from scratch, and even when the toppings were limited to whatever we had left in cold storage, nobody complained….