Marc and I are firing up the grill four out of five nights a week now that the umbrella is perched and our summer deck is in full swing. I'm putting away at least a full onion (grilled to sweet perfection) each week and Marc has mastered the art of creating a marinade out of virtually nothing for his organic chicken habit.
But today I read a little post on Lime.com about how grilling can be toxic for the environment. Can it be true? Is my beloved Aussie 4 grill (with the unmatched ability to move from charoal/hickory chips to gas in a single motion) wronging Mother Nature? I did some research to find out.
Here's what I uncovered:
- Backyard grilling with gas is more energy-efficient than an indoor oven, since ovens take time to preheat.
- Natural gas and Propane are hands-down the most eco-friendly (chalk one up for the Aussie's easy lighting propane function)
- Both charcoal and wood burn dirty, producing tiny soot particles that pollute the air and can worsen chronic heart and lung problems (take one off for the Aussie when we throw in a couple hardwood brickettes to smokify the chow)
Looks like we'll be able to grill on guilt free for another day, as long as we save the use of the hardwood smoker chips for extra special events. Like more beer can chicken.
Please note: A beer can was not actually shoved inside this chicken. A Blue Sky All-Natural Jamacian Ginger Ale can, filled with Sam Adams Holiday Lager, was used instead. The can was reused from the recycling bin and the beer has been waiting to serve a higher purpose as it was not consumed at the last TWO Angelo Christmahanukwanzaa parties.
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