Green Grilling Guide

Grilling is ready for a green makeover. Consider greening your grilling routine for this Labor Day weekend by choosing the most eco-friendly grill, facing the myriad environmental and health concerns, and reducing post-party waste.

Selecting a grill with the lowest environmental impact and fewest health concerns poses a great challenge to the eco-conscious chef.

* Propane produces fewer noxious fumes than traditional charcoal and begins cooking immediately, whereas a charcoal grill takes about a half hour to be ready for cooking.

* Electric grills are more efficient than charcoal-powered grills, and have the added benefit of no actual flame, thereby preventing accidents that can cause fires.

* Solar ovens use only the sun to cook a variety of foods. Best used during the hottest parts of the day, these lightweight devices are especially handy for camping. They function much like a crockpot: simply place the food in the oven, leave for an extended amount of time, and a hot meal is ready upon your return

National Geographic's Green Guide offers suggestions on how to pick the right entree.

Soy burgers and vegetables are healthy grilling choices.

Don't over cook meat. There is now evidence that charred meat contains polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which according to the National Cancer Institute can increase the risk of colon, pancreatic and breast cancer.

Don't undercook meat. Pathogens like Salmonella, e. coli and Campylobacter can survive even in browned meat. For ground beef and all cuts of pork, cook to 160 degrees F; for beef steaks and chops, 145 F; for poultry thigh and breasts, 170 F and for whole birds, 180 F. Use a thermometer!

Now that the main course is established, serve an array of local vegetables, whether they are from your nearby market, CSA or own backyard.

Round out your menu with lots of seasonal foods.

A visit to your local farmers' market, or a peek into your latest community supported agriculture co-op box is the best way to round out your menu; ingredients, veggies and herbs you'll find there will all be in season, and will come directly from your neck of the woods.

Planet Green offers suggestions to reduce the amount of serviceware used.

This portion of your party can have a bigger impact than you might think; depending on what you're serving, each guest will need at least one plate, cup, and set of flatware, and all that can add up to lots and lots of waste, especially when Uncle Larry forgets which cup was his, and little cousin Susie dumps her plate of onion rings off the deck.

* Choose reusable dishes and utensils

* Pick dishware and flatware with recycled content that can be recycled again

Related:

:: Decide whether charcoal or gas grills are more eco-friendly on the Huffington Post
:: Read about direct and indirect green grilling techniques on the Huffington Post
:: More at the Huffington Post Green Living big news page

Comments

[1rewd1]

04:22 PM on 09/04/2008

this article is garbage ...

[shpjohns]

10:07 AM on 09/01/2008

Kind of silly, and this is important... if greening one's grilling is really that important, then don't eat the freakin' meat, yeah? Got that? No judgment of carnivores here, but honestly, really? Reuse utensils? Don't overcook the meat? Really? How about not stuffing your colon with rotting flesh? That sounds more environmentally and GI sound to me.

[JaseAllen]

03:02 PM on 08/31/2008

I agree with the green movement in nearly every aspect. I walk to work when I can, switched to CFL bulbs, plan to install solar panels and water heater soon, and et cetera. My grill is where I draw the line. Food grilled with propane is OK, but I prefer the taste of food grilled with natural chunk charcoal. Food cooked on electric grills don't taste much different than using a frying pan. If you want to take away my charcoal grill or wood smoker, you'll have to pry them out of my cold dead hands.

[tregus]

12:23 PM on 08/29/2008

Lots of great advice here - thanks! My family and I have really gotten into grilled veggies this summer. Even the kids like 'em! Our favorite is grilled corn on the cob. Found some good tips in The Backyard community: https://backyard.netshops.com/

Even though summer's almost over, we plan on grilling more veggies throughout the year!