A good backyard chef knows the difference between barbecue and grilling. They revel in trying new tips and tricks for family and friends as they gather on steamy Sunday afternoons to sip cool drinks served in colorful glasses, sit at gingham covered picnic tables and whisper about who really makes the best potato salad. This summer, check out some conscious tips to create a sustainable style feast! Potato – Patato… the guy (or girl) with the utensils is the boss and it all starts with the fire.
Remember – You have a choice when it comes to charcoal!
Lump charcoal is made of natural wood from trees or sawmills or processed wood. Lump charcoal will burn hot and fast if unlimited O2 is available, so chefs need to control the flow. Lump charcoal is a fav among “green” grillers.
Charcoal Briquettes – Briquettes are useful whenever airflow cannot be controlled. Avoid self-starting instant light briquettes and lighter fluid, which contain harmful additives. Also, be aware that additives in briquettes can leave a bad taste in the food and even be harmful if not burned off.
Cleaner and greener grills avoid charcoal altogether. Check out the fuel efficient Big Green Egg - The Original American Designed Ceramic Cooker. Looking for something out-of-this-world? The Helios Solar Powered griller is a grill with the energy-efficiency of a solar oven. It stores upright to keep a small footprint and easily cantilevers open and locks in place, when you are ready to cook.