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consciouseating
Serve Up a Sustainable-Style Feast
GRILL ANYTHING! READY, SET,
by Contributing Writers at Sustainable Table
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trying new tricks with their favorite tools while they cook up a fun feast for family and friends. Few, however, may know that the original barbe- cue, or barbacoa, was the term that Spanish explorers used to describe the meat smoking and drying methods introduced to them by native peoples in the Americas.
G
Smoke originally was used to
drive away bugs while lending a tasty flavor to their meat-preparing process. This slow, low temperature method of outdoor cooking still employs an in- direct heat source, like hot coals, and cooking times of between two and 12 hours. In some recipes, burning Forest Stewardship Council (FSC)-certified mesquite or wood chips adds a smoky flavor to the food; in others, it ten- derizes it. Grilling, by contrast, uses higher temperatures and direct heat from flames. Cooking times range be- tween three and 30 minutes and grilled meats rarely have a smoky taste.
Charcoal Choices
Lump Charcoal ~ A favorite choice of “green” grillers, lump charcoal is made of either natural wood (from trees or sawmills) or processed wood (from building material scraps, furni- ture remnants, pallets, flooring scraps, etc.). FSC-certified charcoal and coconut shell charcoal are good bets. Lump charcoal will burn hot and fast if unlimited oxygen is available, so it is best suited for grills that allow the
16
Phoenix
ood backyard chefs know the distinction between barbe- cue and grilling and revel in
Set up containers for
recycling and compost only, and post signs to let guests know what goes where for easy cleanup.
user to control the airflow.
Charcoal Briquettes ~ Briquettes
are useful when cooking on an open grill or whenever airflow can’t be controlled. But avoid self-starting instant-light briquettes and lighter fluid, which contain several harm- ful additives. Note that most com-
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