Green Tip of the Day

Green Barbeque Tips:

1. Charcoal may give your organically raised burgers that old-time-y taste, but the particulate matter from burning the briquettes contains carbon monoxide and other VOCs. If you do use coal, choose all-natural lump varieties, which eliminate the additives contained in briquettes.

2. If you’ve opted for charcoal, lighting up can be a daunting task. But petroleum-based lighter fluid can contain harmful VOCs. Alternatives on how to get your coals burning include charcoal chimneys, electrical charcoal starters, and DIY fire starters.

3. Grilling with the hood of the barbeque down not only helps maintain energy efficiency, but also ensures the heat will be distributed more evenly throughout the grill.

4. Taking care of your grill properly means it will last for many delicious barbecues to come and that will be a healthier cooking vessel. Instead of petro-based cleaners, use soy and natural alternatives, which can work better than the chemical varieties. DIY Cleaners are another good option. You can clean your grill with a barbeque brush and a paste made with baking soda and water. Or, cut an onion in half and rub it over the rack once it has heated up; then brush a bit of olive oil on it so the food doesn't stick.

5. Clean Up the Mess!
Separate your glass, plastic, and metal recyclable containers, and dispose of them on site, or bring them home to recycle with the rest of your household waste. Gather compostables (a good reason to keep the meat intake low—it cannot be composted) and bring them home to your compost heap, or a community one, if available. Did you know you can compost charcoal remnants too? When it comes to the leftovers, pack them up in reusable containers.