For a sustainable table, use cloth napkins and reusable plates, cups and utensils. For larger
crowds, choose recycled or compostable goods made from non-food biomaterials.
Retail brands include Verterra (
Verterra.com), Preserve by
Recycline (
PreserveProducts.com)
and Whole Foods 365 (Whole
FoodsMarket.com). For online stores, see
WorldCentric.org and
GreenHome.com.
to overcook it. It needs about 30 percent less cooking time than fatti- er conventional beef and tastes best if cooked medium-rare to medium. If cooking hamburgers made with pasture-raised beef, add caramel- ized onions or other moisturizing ingredients to compensate for the leaner meat. Chicken or Pork ~ Consider brin- ing the meat beforehand to ensure that it is extra tender and won’t dry out on the grill. Submerge the meat in a mixture of one cup of table salt and one gallon of very cold or ice
water for up to 24 hours before grill- ing. For a crispy skin, remove meat from the brine, pat dry and refrigerate for a couple of hours before cooking. Ultimate Burgers ~ Shannon
mercial briquettes consist of crushed charcoal mixed with some additives that improve combustibility and bind the charcoal together. The mixture is compressed into uniform, pillow- shaped chunks that generally burn slowly at a constant temperature, regardless of airflow. Be aware that additives in briquettes can leave a bad taste in food and even be harmful if not fully burned off; always burn charcoal for the time recommended by the manufacturer before putting food on the grill.
A good lighting method begins with an electric charcoal starter or a metal charcoal chimney starter. Other igniting aids include natural wood lighters or lighter cubes. Cleaner and greener grills
avoid charcoal altogether. They may be fueled by propane, electric- ity or even solar energy.
What to Grill
Grassfed Meats ~ The number one rule for cooking pastured meat is not
Hayes, author of The Grassfed Gour- met Cookbook, cites Loren Olsen’s “Tips for Cooking the Ultimate Ham- burger.” Before placing over medium- high heat on a clean, hot grill (which may be swiped with olive oil), Olsen recommends preparing patties by gently pressing the center to create a small depression in one side to assure even cooking. But don’t press or poke the burgers while cooking, in order to preserve the juicy interior. Season with natural salt and freshly ground pepper. Leave the grill uncov- ered and cook to a minimum internal temperature of 160° F. For six-ounce patties, grill 2-1/2 minutes on the first side and 3 minutes after flipping for a medium burger. Toast split buns on the grill rack for the last 45 to 60 seconds of the cooking time. Hot Dogs ~ Choose hot dogs that are produced by sustainable meat companies and do not contain any fillers, byproducts or additives, like MSG or nitrates. Or, skip the meat altogether and try a vegetarian soy dog. Veggies ~ The key is to use lo-
cally grown, sustainably raised/ organic fruits and vegetables. Natural flavors come through from produce picked within a day or so of eating,
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June 2010
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pre-empting the need for many sea- sonings or sauces. Just brush on some extra-virgin olive oil and sprinkle on natural salt and fresh-ground pepper to taste to enjoy both favorites and exotic veggies straight from the grill. Vegetables don’t need the same high heat that meat does, so it’s best to cook them over medium heat toward the sides of the grill.
For more information visit
SustainableTable.org.
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