Barbecues go green

Picture the scene; against all the odds, that sunny bank holiday arrives and the smell of barbecued burgers and freshly cut grass fills the summer air, but are you thinking of your carbon footprint while snacking on that last cremated sausage?

I guessed not.

We British splash out an approximated £7bn annually on eating out in the back garden, but few of us realise the environmental effect of traditional barbecues.

Using charcoal produces 100 times as much carbon monoxide as using gas, but it is carbon neutral as it releases carbon that was temporarily tied up in the tree it came from. By using gas you are instantly contributing to global carbon levels, even though it is a more efficient fuel. When using electric you lose the desired, original barbecued flavour, and produce a taste that quite frankly could have been cooked on the hob, indoors.

The majority of charcoal briquettes come from hardwood sourced from tropical forests. With the issues of deforestation and flight emissions highly on the world’s agenda, this method doesn’t seem highly appropriate.

But now there is an alternative, in the form of sustainable sourced lumpwood charcoal. Not only do these briquettes create less ash (therefore less mess to clean up afterwards), but, other alternative charcoal can contain types of additives that can contaminate the flavour of the food. And it doesn’t stop at taste.

It is also of value to know that, through using the technique of coppicing; a method of woodland management, lumpwood charcoal can be manufactured in an environmentally sustainable manner. This charcoal has a more open structure than hardwood charcoals; it lasts longer and doesn’t need to be doused with un-friendly lighter fluids.

Similar to keeping a cars tyres well pressurized while driving; it is important to make the barbecue work for you as effectively and economically as it can. Lids and adjustable vents help to moderate an optimum temperature for cooking the food. The shape of the barbecue can be instrumental to how much fuel is consumed while cooking. Porcelain-enamelled cooking grates keep warmer for longer, while top and bottom dampeners will help with airflow.

Disposable barbecues are a no-no for the green ones amongst you by rarely getting recycled, and throw away plastic cups and plates can be easily and cheaply replaced with crockery from charity shops, saving time, waste and giving to needy causes.

Also, why not chuck a shrimp or two on the Barbie and follow in the footsteps of our friends down-under. Barbecued fish makes an ideal accompaniment to that iced beverage and would inject some Omega 3 into the diners’ diet.

Experiment with things that you wouldn’t usually pop on the grill; try throwing a few slices of mango on to jerk up the chicken. Anything goes!

Remember; when that sunshine next comes along, give the environment a quick thought, then stay safe and enjoy…you never know when it’s coming back!