I may have an advantage here as I was in the Navy and experienced their compelling cuisine!! My gut instinct tells me that a representative food would have to be "Creamed, chipped beef on toast" or better know as "S*hit on a shingle". However, I don't know how to make it look appealing..... This may required extensive research!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
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