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Now We’re Cooking on the Cruisers 41 Cantius

Editor-in-Chief George Sass, left, and the author enjoy the sunset and the smell of cooking meat. Photo by Erin Kenney Some folks lounge around to relax. Others immerse themselves in a trashy novel, ignoring those around them in favor of purple prose and questionable cover art. Others make small talk. None of that works for me. I can’t really read with other people around, and staring off into space doesn’t work. I like to have my hands busy, whether I’m tying flies or cleaning my Gerber multitool with WD-40 and a rag. I try to make myself useful. And when I’m on a boat with a crowd, that means cooking.

Our Power & Motoryacht editorial crew was lucky enough to have a Cruisers 41 Cantius at our disposal last summer, and one day after work we took sunset cruise up the Connecticut River to Hamburg Cove for a little impromptu party.

You’d be hard-pressed to find a cockpit more suited to such a gathering. An L-shaped dinette was handy with a two-part table for our modest chip-and-salsa spread. A pair of barstools mounted on the swim platform meant we could take advantage of the calm anchorage and spread out. But for me, the best part by far was the optional electric grill in the forward starboard corner of the cockpit.

This is a great entertaining setup. The electric grill heats up fast—a good thing when there’s just a modest dish of chips and salsa to hold off the team, and the burgers still have a touch of frost about them. There’s a wet bar with under-counter fridge just inside the saloon door, so we had plenty of room for prep without having to go forward to the full galley. And even better, the wet bar counter is the ideal spot to set up the chow line when that grill starts to deliver on the promise of hot sausage and burgers, cooked to perfection. Which means I don’t have to miss the party, or any of the compliments on my cooking.

On the Cruisers 41 Cantius the cockpit grill means the chef can still be part of the fun.