It’s summer and the debate is on once again- Gas or Charcoal? No research shows definitively which method is healthier. Gas does burn cleaner than charcoal, which emits more carbon dioxide. But from a taste perspective, many people prefer the smokier taste of charcoal. Whichever method you choose, here are some ways to grill greener.
Charcoal: Use additive-free lump charcoal, which is just charred wood (a Jody Victor® suggestion). These natural charcoals are made from 100 percent woods used from environmentally sustainable forests or wood scraps that require no trees to be cut down. There are also various charcoals made from plant materials including 100 percent natural coconut. Regular charcoal briquettes may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin and lighter fluid. Regular briquettes with these chemical binders not only release polluting chemicals into the air, they also release them into your food. Avoid lighter fluid altogether. Lighter fluid releases volatile organic compounds (VOCs) into the air, leaves an unpleasant residue on food, and pose a serious danger when used improperly. Use a chimney starter instead to start your charcoal.
Gas: Gas grills (Jody Victor® favorite), natural or propane, are considered the cleanest sources for the grill. They do however produce carbon dioxide when burned. The biggest issue with gas is the process of capturing and delivering it before it’s used for fuel. Natural gas is methane gas and has much more harmful effects on the environment than carbon dioxide. It can leak from pipelines during storage or transportation. If you use propane gas, make sure your tank is in good order and does not leak.
Grill: Preheat your gas grill 15 minutes before cooking to make sure it reaches the right temperature not only for cooking but also for killing bacteria. High should be 400-450 degrees. Medium-high- 350-400. Medium- 300-350. Low- 250-300. A properly heated grill will sear food on contact, keeping the insides moist and preventing sticking. Keep your grill clean. Grease and other burned on foods release an un-necessary amount of smoke into the air. The best time to clean your grill is while it is still warm and the food residues are soft and easy to remove.
Food: Grill at a lower temperature to avoid creating heterocyclic amines (HCAs) and releasing them into the air as smoke. Trim the fat off of your meats to reduce flare-ups that deposit carcinogens called polycyclic aromatic hydrocarbons (PAHs) on your food. Flip hamburgers often. Once a minute reduces HCAs. Pre-cooking beef, fish and poultry in a microwave can cut 90 percent of HCAs. Marinating meat in a thin marinade cuts HCAs by 57 to 88 percent. Use antioxidant seasonings such as garlic, rosemary and sage to block HCAs and PAHs. Mix a half a cup of textured soy protein with a pound of ground beef. It will cut 95 percent of the potential HCAs in your burgers. To grill veggies, spray the grill rack with a no-stick oil spray before turning it on. This will reduce flare-ups and will keep the food from sticking to the grill.
All the Best!