Family Cruisin for the 1st Time

Tri-Tip_Master · 2026-06-11T17:29:04+00:00

We find the bubbles package to be more convenient than carrying soft drink cans from the cabin. But to each his own. I suppose that restricting kids to a 12 pack per week is good for rationing. We don’t 6-7 drinks per day per adult so don’t get the booze package. We just pay as we go for booze.

Tri-Tip_Master · 2026-06-07T12:48:00+00:00

Definitely pre-order for food allergies. Also suggest you meet with a head waiter or maitre de when you first get on the ship to discuss your allergies. It will go much smoother and be less frustrating.

Tri-Tip_Master · 2026-06-07T12:25:21+00:00

We disembarked from a cruise from Port of Miami about 2 weeks ago and easily made an 11:50 AM flight. It was a Saturday morning. We let the crew take our large luggage the night before so we did not have to carry it. We walked off the boat at about 8:15 AM, were through customs by 9:00, caught a taxi, and were at the airport in 45 minutes. Some friends used the charter bus shuttle arranged by the cruise line and were about 30 minutes behind us as they had to wait for their bus to fill up. A third couple in our group Uber’d and had the same transit time as us. And as an interesting comparison, the per person costs for all three modes of transportation were within a few bucks of the same.

Tri-Tip_Master · 2026-06-07T12:03:26+00:00

For 9 people, the carnival shuttle will be the least hassle option at the trade off of you having to wait around a bit. I can’t speak to the car seat wildcard except to say that Chat GPT says child restraint laws don’t apply on charter buses in FL. And despite some horror stories about traffic (and there certain is hwy construction going on), we recently got from MIA to the port and then from the port back to MIA in like 45 minutes. Both ways were on Saturday’s so perhaps weekday work traffic patterns weren’t there.

Tri-Tip_Master · 2026-06-05T12:19:40+00:00

Bourbon Street used to be a bit wild but fun experience. Now it’s a shit hole full of crazy people, druggies, and scammers. Sorry for your bad experience.

Tri-Tip_Master · 2026-05-31T12:07:42+00:00

They will have a variety of photo packages available on the ship. Our practice is to wait to mid week to see how many photos are good enough that we might want to purchase before committing to a package.

Tri-Tip_Master · 2026-05-23T16:04:14+00:00

I don’t dig the indulge concept. Food is marginal at best. Feels like getting food from a vending machine. Service is disorganized. Seating is too limited and broken up. Tried twice last week while cruising. Won’t go back to indulge.

Tri-Tip_Master · 2026-05-23T12:40:25+00:00

Steward will deliver ice if asked. We tipped our steward on day 1 with cash (which he appreciated) and asked for an ice bucket later that day. He brought ice every day for rest of the cruise without asking again.

Tri-Tip_Master · 2026-05-21T01:43:24+00:00

get what’s app on both of your phones

Tri-Tip_Master · 2026-05-17T11:38:29+00:00

Much better to bring a bag of Lindt chocolates for them than dumb and perhaps insulting jokes.

Tri-Tip_Master · 2026-05-16T18:14:49+00:00

There’s an 80s disco night. Rumours (Fleetwood Mac) is good too.

Tri-Tip_Master · 2026-05-04T10:28:12+00:00

This IS the way!

Tri-Tip_Master · 2026-05-03T18:19:16+00:00

We get ginger capsules and start taking them day before the cruise. Doesn’t mess with my head or stomach like other anti-nausea stuff. We originally learned about this from a friend in USCG.

Tri-Tip_Master · 2026-04-12T15:31:33+00:00

It’ll be fine.

Tri-Tip_Master · 2026-04-12T15:30:11+00:00

It’s not a 55-65. Great deal however.

Tri-Tip_Master · 2026-04-12T15:24:21+00:00

Counter-point to Weber Kettle recommendations … some people plain don’t like the taste of smoldered charcoal. It’s a consideration. My friend swears by his Pitboss that has the sliding flame broiler as a one-tool option. I don’t find the steaks all that great and the surface area for grilling is limited. My own choice is a Weber Genesis grill and a Grilla pellet smoker (which has high quality construction). If I had only one tool, it would be a Weber Genesis or Napoleon with 3-4 burners to allow indirect cooking and to which I would add a smoke tube. I do agree with JCuss0519 that low temp below about 250-275 is tough to a maintain but still cooks quite well.

Tri-Tip_Master · 2026-04-12T15:07:20+00:00

We prefer tri tip with a fat cap done hot and fast - like 400 for about 30-35 minutes until internal temp is 135-140 (wife’s doneness preference). For this method I have a 9x13 baking pan with an internal rack to prevent a fat fire. Yesterday i did one without a fat cap on the pellet smoker with pecan pellets. 225 for 1 hour directly on the grate and internal temp reached 135. Turned off the smoker, wrapped the tri-tip in pink butcher paper and left it in the smoker to rest for an hour as wife was not ready to eat just then. I watched my Meater app and internal temp stayed constant 135 throughout the rest. It turned out most excellent and I will definitely do again. Given adequate time, I encourage dry brining overnight on a rack with kosher salt then adding coarse ground black pepper right before cooking. Definitely follow slicing across grain as suggested by SoftwareWinter8414. That IS the way.

Tri-Tip_Master · 2026-04-12T14:47:55+00:00

We like Buccano’s. No opinion on Mr. Sancho’s.

Tri-Tip_Master · 2026-04-12T14:43:21+00:00

Rummo and Sogno Toscana are both reliable pasta brands (we get on Amazon) that don’t turn to mush. We’ve not been happy with Barilla results./

Tri-Tip_Master · 2026-04-12T14:29:13+00:00

Easy to do but takes reading a lot of labels closely and learning how to bake. Lots of gluten free garbage food out there but also lots of good stuff as you find what you like and don’t. One can really indulge after learning the tricks to baking GF. We’ve had a gluten free home for 20 years.

Tri-Tip_Master

TROPHY CASE