The New Green Enemy Is. . . Backyard Grilling?

For the love of Pete (Link to the New York Times. Fair warning).

FOOD is responsible for 10 to 30 percent of global greenhouse gas emissions. By many estimates, cooking represents more of a meal’s carbon footprint than transport. For certain vegetables, it accounts for more emissions than agriculture, transport and disposal combined.

Fourth of July, the national celebration of combustion, presents an opportunity for atonement.

I’m not advising you to forsake grilling this holiday and join the ranks of raw-foodists. Nor do I believe that we can reverse climate change by eating burgers rare instead of well done. But a little creative thinking can reduce this year’s Fourth of July carbon emissions without gustatory sacrifice. And maybe that awareness will carry into other days and other parts of our lives.

Consider potato salad: a pale mixture of boiled potatoes and mayonnaise that is sometimes appetizing but always wasteful. An overwhelming majority of the energy in boiling goes into heating the water rather than cooking the potatoes.
[. . .]
Now for the burgers and dogs. First, a green disclaimer. Beef is an environmental disaster, no matter how you cook it. However, if you can’t resist grilled cow, your big decision is between charcoal and propane.

And it goes downhill from there.

It starts here. Then some more people will pick up on this and eventually make it's way into the city or state legislator. A bill will be presented requiring permits to buy grills. For the good of the planet, it will be explained. New York City tried to ban salt in prepared foods not too long ago. Would a ban on grills be that far fetched?

But because liberals are really tyrants at heart and 'Going Green' is merely another way to control you life, your diet and your habits.

That only gave me an excuse to show off my Father's Day present:

It's been put to good use too. The first time I tried it out was with chicken quarters and country style ribs:

Tonight it was plain old Beer Can Chicken on the grill:

I also have several slabs of ribs needing to be smoked and a pork shoulder waiting to be cooked low and slow so I would imagine that the carbon offset from those will be huge.

What are you grilling up for this holiday weekend?