Weekend Quickie: Green Grilling Tips

I’d be hardpressed to think of a time when grilling is more appropriate than the week surrounding the Fourth of July.  Something about bbqing feels ultra American and festive.

So, get your grill on but don’t forget these eco-friendly tips:

• Type of grill: If you’re in a position to choose go for a gas grill over charcoal. Gas and propane burn cleaner than the traditional charcoal grills which typically release carbon monoxide and other VOCs (volatile organic compunds) into the atmosphere. Propane creates less smoke, and you can keep your fire going longer. You can also recycle your propane tank after use.
• Lose the paper, plastic and styrofoam (the horror!) Use real serving-ware and cutlery. Come on dishes don’t take that long…. If you must use disposable go for an eco-friendly brand made of recycled paper.
• Choose local fare – with an abundance of farmers markets and CSAs available these days it’s easier than ever to enjoy locally sourced produce. Veggies like tomatoes, asparagus, squash and mushrooms taste so good grilled with a little evo and spices!
• If you’re a meat-eater go for grass-fed. Enjoying fish? Choose wild caught varieties over farm raised. (Especially salmon – farm raised varieties are often subjected to gross conditions and dyed to get that orangey hue.)

Happy grillin!