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Recipes for CCHEF disposable boat barbecues  



Cooked with Pernod

This is our Favorite

Especially if you catch it Fresh In Fowey Harbour



100% Beef and Homemade

The Frozen burgers are OK on C-CHEF, but are not anything like this.






The basic how-to for the indispensable chicken breast, or Drumstick

  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1 bay leaf
  • 1 pound fresh sea bass
  • A small covering of Pernod


  1. Preheat the C-CHEF grill and lightly oil grill.
  2. In a small bowl, stir together lemon juice, olive oil, salt, pepper and a bay leaf. Rub fish with mixture.
  3. Grill the fish over C-CHEF for 10-15 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.
  4. Add the Pernod with a brush 5 Min's before its cooked.



  • Scrape the Fish to remove scales if its fresh.
  • Leave the head and tail on, during cooking, and remove if your guests are squeamish.
  • Cook to its almost Black, the flavour of the Skin is amazing.
  • Eat one side, the bones are easy to take out in one go.
  • 1lb of Minced Beef
  • One Onion Finely Chopped
  • Salt and pepper to taste
  • One Clove of Garlic Finely Chopped (If you like)



  1. In a large mixing bowl, add the minced steak, chopped onion and salt and pepper. Mix with your hands and then separate into 4 equal round portions.
  2. Shape into burgers with minimum handling. Wrap with cling film or place in-between separate sheets of greaseproof paper and place in the bilge(No Engine Oil) or fridge for at least a couple of hours or overnight. This will help your burgers keep their shape and stay firm for the barbecue.
  3. I Try to avoid the cheap burgers they will be fine on the C-HEF but not exactly  perfect for a gourmet meal and a special  weekend on the boat.
  • 4 Boneless, skinless chicken breast halves, or Drumsticks
  • 1 tablespoon olive oil
    Salt and pepper




  1. Rinse chicken and pat dry. Brush with oil and season with salt and pepper to taste. Place chicken breasts in center of the C-CHEF. Grill 20 to 30 minutes or until tender and no longer pink inside, turning once halfway through cooking time.
  2. Tasty variations:Grilled chicken breasts can be sliced and served on top of a tossed green salad with a light vinaigrette dressing.
    Add some sliced Sun Dried Tomato with lettuce and sliced mushrooms or a grilled red pepper half. Serve with your favorite dressing,add some honey to create that golden brown colour, and flavour