How You Can Go Green When Barbecuing

Warm weather and outdoor grilling brings about memories of family, friends, laughter and great food on the grill. Getting together with friends or family for a barbecue is something that has become tradition for families in America and in other areas of the world, including in Canada and in England. The thrill of barbecuing has reached all the way around the world, becoming popular in all areas.

While barbecuing was once linked to world pollution, harm to the ozone and global warming, today it’s much different. Modern barbecuing can be done in a way in which it does no damage to the environment.

The switch from regular processed coal to lump coal when grilling has taken outdoor grilling into the “greener” area of cooking. With lump charcoal, grillers are getting the taste and smells they desire without the coal putting off as much carbon monoxide into the air. The grilling industry has worked to find these new ways to reduce the chemical pollution amounts associated with outdoor grilling.

Flavor sprays for barbecues have also done a lot to eliminate the use of regular charcoal for outdoor grilling. BBQ sprays are able to add the flavor the cook wants, without using charcoal or other flavored fuels that may be toxic to the environment. But, regular charcoal is still very inexpensive so many people are still choosing to use it for grilling to save money in today’s economic crisis.

As a matter of fact, the barbecue industry has become economy-friendly as well. Merchandise has become cost-effective with regards to affordability. Items are offered at considerably lower prices than they once were. In addition, safer fuel options, such lump coal, are made more available to people along with grilling systems designed to accommodate these fuels and the protection of the environment.

Tips You Can Use To Go Green With Barbecuing

  • If you really want to help the environment, use solar grills, propane grills or electric grills. If you can’t get away from charcoal, use lump coal instead of carbon monoxide emitting charcoal briquettes.
  • Another way to protect yourself and the environment is to use only lean meats on your grill or trim the fat before grilling. When fat drips onto the coals of your grill, it releases carcinogens. These carcinogens then redeposit into the meat from the emitted smoke.
  • To completely cut out the fat-induced carcinogen drippings and smoke, cut out the meat altogether. You can use meat alternatives like soy hamburgers or meatless hotdogs. In addition, large mushrooms make delicious burger replacements. Not only will you be eating healthy but also cleaner. Of course, if you can’t do without the meat, think about grilling chicken or fish instead of fatty red meats.

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