Today (and throughout the summer) from coast to coast the air will be filled with the smell of smoke, marinaded meats, tasty side dishes, sweet drinks - BARBECUING! Summer is here and nothing goes better with sun than grilling. Did you know that bbqing has become one of the contributing factors to smog? The good 'ole American summer past time is now on the list of environmental sins. Barbecuing in and of itself isn't bad. It's the way it's done and the products that are used. It's time to put a new face, a greener face on our much loved summer tradition.

When it comes to choosing charcoal the traditional coals are the worse offenders. They release volatile organic compounds (VOCs) which produce a ton of carbon monoxide. Furthermore, they contain hazardous ingredients like borax, sodium nitrates and benzo(a) pyrene. Alternative choices that you could use are propane and eco-friendly charcoal made from leftover trees. Wicked Good Charcoal and Kothur are too great choices to use.

Lighter fluids have got to go. The VOCs leave behind toxic residues on the food, which can cause health risks. Opt for a chimney starter instead. Did you know that grilling veggies, fish, organic chicken and lean cuts of grain fed, hormone free meat is not only healthier for you, but also contain less amino acid? Amino acid grilled at high heat forms carcinogens in the air.

Wanna be a little frugal? Why not make your own barbecue sauce?

Homemade Barbecue Sauce:
2 tablespoons vegetable oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2/3 cup cider vinegar
1 (8-ounce) can tomato sauce
1/4 cup light brown sugar
1 tablespoon dry mustard
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon hot sauce
1/4 teaspoon freshly ground black pepper

Heat a 1-quart saucepan over medium heat. Add the vegetable oil to the pan and, once it's hot, add the onions and garlic to the pan. Cook the onions and garlic, stirring often, until softened, 3 to 4 minutes. Add the vinegar to the pan and cook for 2 minutes. Place the remainder of the ingredients in the saucepan and bring to a simmer. Cook the sauce for 20 minutes, or until thick enough to coat the back of a spoon, and remove from the heat. Cool, then transfer to a nonreactive container and refrigerate until ready to use. The sauce may be used warm or at room temperature and will keep, refrigerated, for up to 2 weeks.

References:
Green Living
The Green Parent
The Food Network


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