Grill Greener

In L.A. where I grew up, it was always grilling season. Here in New England it isn't. (There are exceptions: see Shep's Winter Grilled Turkey.) So when the last of the snow is gone and any bit of vegetation merely thinks the word sprout, we break out the grillin' gear. This year we're also concerned with grilling greener. How do you lessen your carbon (bare)footprint? Here are a few ideas and some links for more info:

• Gas grills have lower emissions than charcoal or electric grills. A gas grill emits about half as much CO2 as charcoal grills and about one-third as much as an electric grill.

• Use sustainable-farmed charcoal or chips. If you do use a charcoal grill, the Forest Stewardship Council certifies producers that follow good resource management.

• Avoid lighter fluid which releases Volatile Organic Compounds. VOCs are hazardous to health. Use a chimney starter instead.

Check out these Grill Greener links: The Sundance Channel's The Green Blog and Treehugger How to Grill Green.

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Permalink Reply by Kate on July 7, 2009 at 3:55pm: We try to be as green grilling as conscious as possible. And we love the flavor of the food more off the grill, and it is less of a clean up in the kitchen! YEAH!

There are some New Englanders (in Maine) that I know, we grill all year long. For me, in part, as much as I love onions I dislike smelling it in the house all the time. I began grilling them, first sweet onions in aluminum foil with salt, pepper and a dash of brown sugar. I then tried small onions on a skewer and finally to get that caramelized yummy taste and look I threw the cast iron frying pan on the grill and cooked Spanish onions in butter and truffle salt. You can't beat the flavor.

What we did to make this easy was to bury a very large propane tank for all our gas appliances; grill, wok, dryer, and cooktop. It saves money, green gases and time. Gas heat is next on the list. Kate; ▶ Reply to This