Greener Grilling

In an effort to savor the simple joys of early summer, I have been fantasizing about grilling big juicy cheeseburgers over the holiday weekend.  Soon after I had flipped my first burger (in my mind), adding copious amounts of cheese and salt, I got a big ol’ pang of Swedish guilt  (No, I am not a vegetarian but meat shows up on my plate less and less these days).  

My guilt led me to wonder: will my green sensibilities allow me to still enjoy the basic summer gastronomical pleasures of grilling?   Or has BBQ’ing gone the way of a 20-ounce feedlot steak, foie gras or veal scaloppini?  In other words, is grilling still “ok” or is the environmental impact and carbon footprint of burning charcoal with a toxic liquid starter the equivalent of flying one person in a Airbus A380 to Paris -- an unforgivable eco-sin?  

Now don’t get all twitchy; I’m not going to tell you to use a solar oven.  Although they do work but it’s kind of like using a magnifying glass and sunshine to start a bonfire.  Granted, it’s a step up from rubbing 2 sticks together.  Given enough patience and trial and error, you can make some mighty fine porridge for a summer evening dinner with friends.  The tough part really isn’t the cooking time – who cares if it takes all day as long as the sun shines -- but finding drinks to go with such a soft food… really.    

Anyhoo, if you are in the mood for a little more than a 3 bears meal, know that grilling can have a fairly low environmental impact as well as being nutritious and delicious.   Yes, you can, in fact, grill greenly if you pay attention to a few do’s and don’t’s:

•   Propane better than charcoal – If you are shopping for a new grill propane has a smaller carbon footprint than charcoal.  Propane simply burns more efficiently or completely and produces fewer emissions or greenhouse gases.  You can also adjust the heat with propane thus the amount of fuel burned can be controlled.

•  Real charcoal – If you have a charcoal grill buy “chunk charcoal” (it doesn’t have nasty additives) rather than briquettes (the fast fuel evil step-sister of charcoal). 

• Cook but don’t char – Make sure the flames have died down before starting to cook food.  Charring the meat (blackening) can boost the risk of cancer and believe me no steak is worth it.  

•  Keep it clean – A clean grill is an efficient burning grill that uses less fuel and doesn’t remind you of what you had for dinner last weekend (or last summer).  You also won’t risk bacterial contamination or rodents scrounging on your cooking surface.

•  Meat as a side – Consider eating lower on the food chain by featuring a starch, fish or vegetable on your grill rather than the proverbial burger or steak.   Or enjoy mini burgers or a 4-6 oz steak along with several sides.  

•  Go local – Frequenting a farmers market or joining a CSA (Community Supported Agriculture) will help you buy local ingredients.  Local cuts down on transportation emissions and gets to you sooner so it is likely more nutritious.

Go ahead fire up the grill and enjoy your Memorial Day!