Green your BBQ techniques

When it’s sizzling outside, we want to get grilling. But have barbecues become one of those environmental sins, contributing to the growing problem of smog?

According to the Sierra Club, it’s not necessarily the barbecue but the combination of charcoal, lighter fluid, gas, electricity and fatty meats that creates problems. A few changes in your cooking style can make all the difference.

Change the burn
Traditional charcoal briquettes are probably the worst offender. They contain unhealthy ingredients like sodium nitrates, borax, and benzo(a)pyrene as well as giving off soot and carbon monoxide.

You don’t have to give up that smoky flavour just switch to natural charcoal made from leftover trees or harvested from sustainably harvested forests. The most enviro-friendly charcoal is Kothur, a charcoal briquette made from pressed coconut husks with starch as a binder. It offers a predictable and uniform heat similar to wood charcoal. If you can’t decide on which charcoal to use you can always visit The Naked Whiz for their comprehensive Lump Review and charcoal database.

Start the burn
Definitely lose the lighter fluid. The fumes give off VOCs and ground level ozone, both can cause lung and heart problems while leaving a toxic residue on the food. Consider using an electric charcoal starter or a chimney starter.

This metal cylinder is equipped with a grate near the bottom and a handle on the side. Charcoal is loaded into chimney and then newspaper is lit under the grate. The charcoal at the bottom lights first and moves upwards.

Change the fuel
Clean burning propane or an electric grill are the best options but many purists still prefer the taste of charcoal. One of the greenest grills on the market are ceramic cookers like the Big Green Egg that trap heat in their thick clay walls and are equipped with a tight-fitting sealing in moisture. They use far less charcoal than the conventional grillers.

Slow is best
You can avoid emissions altogether using a solar grill. This flameless BBQ uses the heat of the sun to cook food by means of a solar reflective lens over a grill. Most can also be used with conventional fuel during poor weather. The portable High Quality Solar Grill sells for under twenty dollars and even comes with a solar cookbook.

Go lean
Pay attention to what you put on the grill. Fish, organic chicken and veggies are good choices. Choose a lean cut of organic, grain fed, hormone-free meat with less amino acid that can turn carcinogenic when grilled at high temperatures. Marinades made citrus juices or olive oil can also prevent carcinogens from forming.

Clean green
When the meal is done and you need to clean the grill, choose an enviro-friendly cleaner. SoyClean Grill Cleaner softens grease and burnt residue with no hazardous vapours or fumes.

You can also make your own cleaner by combining 177 ml (3/4 cup) baking soda with 59 ml (1/4 cup) salt and 59 ml (1/4cup) of water. Mix to make a thick paste. Spread and let it sit for a few hours (overnight is even better). Remove the paste with a spatula and wipe clean, rubbing gently with fine steel for those tough spots.

Liam McCann is a regular contributor to Green Living Online who is happy to be able to stay green and keep his BBQ.


Tags: barbecue, BBQ, big green egg, picnicstag cloud.