Natural Awakenings Twin Cities June 2023

eco tip
Greener Grilling
RossHelen/ShutterStock.com
The aroma of tasty treats sizzling on
an outdoor grill evokes memories of
laughter among family and friends,
picnic tables brimming with colorful
foods and the joy of running barefoot
in the grass. This year, consider adding
a few eco-friendly upgrades to
America’s favorite summer tradition.
Fuel Source Matters
The biggest environmental impact
from outdoor grilling comes from the
fuel source. Here is a handy comparison
of the options.
n Charcoal briquettes are little
chunks of carbon made by baking
wood byproducts, sawdust and
other additives. Charcoal burns
inefficiently and produces caustic
smoke before and after the useful
temperature for cooking. To reduce
the carbon footprint, consider
sustainably sourced bamboo
or coconut shells to flame up
the barbie.
n Gas grills burn fossil fuels like
propane or natural gas. On the other
hand, they produce fewer carbon emissions than charcoal, heat more quickly
and can be turned off immediately.
n Electric grills may seem more eco-friendly for backyard cookouts, but most
electricity is derived from fossil fuels. If the home runs on renewable energy,
electric wins. Otherwise, gas grills have a smaller carbon footprint.
n Infrared is the latest in barbecue technology. These pricey outdoor grills can
reach high temperatures quickly, use less fuel and cook foods evenly. Because
they use electric or gas heating elements that radiate infrared waves
to the food, they generally run for less time than other grills. One drawback
is that their high temperatures can easily overcook or burn foods, especially
ingredients that don’t need high temperatures, like fish, vegetables and
other seafood.
Cleaning Is Paramount
Regardless of the fuel source, it is important to keep the grill free of grease
and food particles to prevent more smoke. When the grill is still warm, clean
the grates with a wire brush. If grates are already cool, scrub with baking
soda and water.
Caramelized Fruits and Vegetables
Burgers and ribs may be synonymous with traditional cookouts, but the modern
barbecue menu isn’t all about meat. Recipes abound for grilled veggies and
fruits that lend a delicious smoky and caramelized flavor to these nutritious
foods. Embrace the appeal of slightly charred corn on the cob, browned portobello
mushrooms and grill-marked pineapple. If meat-free burgers won’t
please the crowd, look for certified organic, grass-fed and locally raised meats.
12 Twin Cities Edition NAtwincities.com