A Conscious Feast by Nicole Aloni

photo Manny Rodriguez

Because the heart of the kitchen has moved outdoors this time of year, it seems fitting to talk about ways to bring conscious choices to that most quintessential style of American entertaining: the backyard barbecue. Whether you love sloppy Kansas City pork ribs or grilled boneless, skinless chicken, 75% of us cook some of our meals on a barbecue in the summer, and half of the country cook on their grills year round. The result is a lot of yummy, rustic food and, sadly, air pollution.

With millions of grills being fired up on summer weekends, the eco-impact can be significant. In fact, in big grilling cities like Houston, LA and Dallas, it’s a measurable aspect of their air quality issues. But we need to grill; cooking over an open fire is in our DNA. It gives us a chance to reconnect with the outdoors while we’re nurturuing our families and taking care of business. I’ve grilled dinner at least once a week my entire life and I’ll admit it: I’m addicted.

So, what’s a conscious feaster to do? Here are my ideas:

Take some (or all) of the steps below, none of which is painful, and you can definitely know you’re helping care for the natural spaces where you grill and live. (Well, okay, maybe the price tag on the Kalamazoo hybrid grill is a little brutal.)

Making some basic changes in your grilling equipment and technique can make a big difference in the impact your next backyard bash has on the quality of your environment.

How to Choose Your Grill (Gas vs. Charcoal)

Gas grills, which can be powered by either a propane tank or attached directly to a natural gas line, are the most popular for backyard cooking; about 70% of Americans cook over a gas grill. The downside to gas cookers is the loss of the nice charcoal flavor obtained over hardwood lump charcoal or briquettes. And the fact that propane and natural gas release carbon dioxide into the air. However, in the long run, a natural gas grill is potentially the least polluting, especially if you keep it clean.

Charcoal produces things like carbon monoxide and soot that you don’t get with a gas grill. However, for the accomplished grill chef, a charcoal grill provides more opportunity to fine tune both heat and flame. So, if you just can’t give up the unique, smokey flavor it imparts to your food, you can make some positive steps by choosing the right material to fire up.

Always use natural, lump charcoal which comes from real wood, does not contain chemical binders, and is minimally processed. Some lump charcoal is even made from recycled wood rather than trees specifically cut for the purpose of making it into charcoal. That is very green!

Lump charcoal harvested responsibly and certified by the FSC (Forest Stewrdship Council) is produced by companies like Lazzari Fuel Company and Wicked Good Charcoal and pretty widely available. Cowboy Charcoal produces all natural, 100% wood charcoal and is available at national stores like Lowe’s.

No matter what kind of charcoal or briquette you start with, trade in that smelly, toxic starter fluid for a Weber Rapidfire Chimney Starter.

The most environemtnally friendly grill of all is a groovy hybrid by Kalamazoo. It’s pricey, but I like to think (since I really want to own one) that the cost will come down as this type of grill becomes more popular.

Note: My next post includes detailed tips and techniques for successful green grilling, whether you’ve decided on natural gas or lump charcoal.