Labor Day barbecues and cookouts are not complete during the holiday season unless you have some good advice and tips. To help you celebrate the fruits of your labors, here are some suggestions on having the perfect backyard cookout using natural and sustainable methods.
Barbecues and cookouts: Where is your green footprint?
Before you fire up that grill, hopefully you have a plan in place to help you look like a pro when your family and friends arrive for a hearty meal, prepared by you, the Labor Day host for the evening.
If you are truly committed to living a naturally healthy lifestyle, everything you do this holiday season must begin and end with organic, natural, hydroponically-grown, sustainable and eco-friendly products. Yes, that means tossing those old charcoals out with the trash. Better yet; donate that aging bag of fossil fuel.
For your next barbecue and cookout, try these healthy eating recipes from Whole Foods Market in Tampa:
- Grilled Barbecue Chicken
- Corn on the Cob with Feta and Herbs: Can be grilled or boiled
- Grilled Strip Steaks with Onions and Tomato Salad
Labor Day barbecue grill choices for your cookout
While many people are accustomed to using charcoal, it gives off emissions that can leave a dent in our protective ozone. Furthermore, it releases carbon dioxide into the atmosphere just as smokestacks and chimneys do. Over time, it has damaging effects on your health.
Healthier grills for barbecues are gas types, which emit less particulates and smoke into the air.
While far more expensive, pellet and hybrid grills are among the better choices when cooking green and clean.
JG (Just Grillin) in Tampa has a large selection of just about any type of barbecue grill you need for cookouts, holidays and green alternatives.
Barbecues and cookouts: Where’s the beef?
For your Labor Day backyard cookout and pledge of living and eating natural choices, take care in choosing the right cuts of beef. While grain-fed choices are better than GMOs or genetically-modified cuts, when it comes to barbecue grilling, grass-fed is king.
However, it does have limitations; it’s leaner and very sensitive to overcooking and heating. It is strongly suggested that you sear the cut of beef with direct heat first and then transition to a lower temperature. By moving the meat away from the flame, it slows down the process, but provides an even cooking process.
Have a wonderful Labor Day holiday season.
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