The New Robalo 207 - Family Fun

There's been a lot of buzz about the 2013 Robalo R207. Have you heard about it?



The 207 - a 20 footer - is now Robalo's smallest dual console boat. The company calls it "vintage Robalo at its innovative best." This boat is supposed to be versatile - and we believe it will be whatever your family needs.

First, the boat is great for a day in Charleston Harbor or on one of our many rivers. In fact, it even has a fully enclosed private head - no pit stops needed! The fold down seating across the stern is convenient and comfortable, as is the bow seating. But both of these seating areas are more than they seem. When the rear seats fold down, they reveal no-slip backing that makes it easy to walk down to the built-in swim platforms on either side of the outboard. When the bow cushions are pulled up, they reveal extensive storage - enough for whatever you might want to bring on your trip. We also like the recessed cup holders that can be found near any seat.

The boat is also great for fishing, as it comes standard with a long-distance 60 gallon fuel capacity and horizontal rod storage. There's an option to have the boat wired for a trolling motor.

And then there are great options to extend this boat's versatility: a wakeboard tower, ski tow and a bimini top.

What do you think about this new Robalo? What would you use it for?

Now Selling: A Motorcycle?

That's right, everyone: we've got a different sort of vehicle at our dealership right now. This 2008 Harley Davidson bike is looking for a new home - might it be yours?



We don't have an official listing for this motorcycle like we do for our used watercraft. But we can tell you it's got an extended warranty til 2014, and is listed at $7,200. Stop by and check this guy out!

Fuel for the Fun

And we don't mean gasoline. When you're out having a good time on the boat, you work up a good appetite. So we thought we'd share some of our favorite snacks, the ones we most like to enjoy while out on the water.

Cold Fried Chicken
A yummy way to get some protein and enjoy a picnic on a boat. Requires refrigeration. 

1 (4 lb) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 tsp paprika
salt and pepper to taste
2 quarts vegetable oil for frying

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Chips and Salsa
A nice homemade salsa is hydrating and full of fresh veggies. Requires refrigeration.

2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) diced green chiles
1/4 cup thinly sliced green onion
1/4 cup chopped fresh parsley or cilantro
2 tablespoons lemon or lime juice
1/8 teaspoon pepper
1 clove garlic, minced
1/4 teaspoon salt, or to taste

Drain tomatoes, reserving only 1/4 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill at least 4 hours. Serve with tortilla chips. Makes about 2 1/2 cups.

Chocolate Chip Cookies
They're salty, which is good when you're sweating, and a classic dessert! Just keep them out of direct sunlight.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. [Our tip: don't over-combine the flour, and add it in larger quantities, and your cookies will be fluffier!] Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

What are your favorite snacks to bring on the boat?