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| Dave Clarke's Calypso Pork with Lime Sauce |
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Dave Clarke
was intending to head south for a charter trip
and checked in with Searoom to chat about oven roasting on board. "Tell me
about it!" says I, and here's the result. Dave
Clarke's Calypso Pork with Lime Sauce |
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We had a great dinner aboard!
Suggestions for anybody trying this (or other oven roasting) is to bring
with you an oven thermometer so you can regulate the temperature of the
oven. Most ovens on boats don't have proper oven settings, rather a 1-6
setting. I also brought with me a roasting thermometer which read the
internal temp of the roast. It was delicious! I suggest you try it aboard or on land! |
 The crew tucking into Dave's Roast Dinner |
| We
started our journey out of Hodge's Creek, Tortola. Then to The Bight on
Norman Is., Then to the Baths, Virgin Gorda followed by an overnight at The
Bitter End (which is where we enjoyed our pork dinner). Then on to Anagada
for lobster! We made our way back to Tortola for the Full Moon Party at the
Bomba Shack. Then over to Jost Van Dyke and the Soggy Dollar Bar with an
overnight at Great Harbor and Foxy's. Any body need crew for their next charter??? We'll bring the roast! Chartering is by far and away the most fun vacation we've taken. If you haven't tried it... you need to go! |
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