Green Grilling

Green Grilling
If you want to be environmentally friendly, you’ll need to forgo charcoal grilling and embrace gas or electric grilling to reduce emissions. If you have a charcoal grill, opt for natural lump charcoal, which contains fewer impurities. Light the charcoal with an electric charcoal lighter.
How to Grill Steak, Chicken, and Kabobs
Choose Wisely:
If money’s no object, line up the New York strip, T-bone, filet mignon, and porterhouse steaks. But if breaking the bank isn’t part of your BQ-ing plan, consider less pricey sirloin, flank steak, and skirt steaks.
Size matters:
Choose cuts that are 1 to 1-1/4-inch thick. Pay special attention to bone-in cuts: make sure the steak is an even thickness. Meat near the bone will take longer to cook. Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor a steak, try a dry rub or top cooked steaks with herbed butter.
Timing is everything:
Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading—and to avoid cutting into that sublime steak— use a meat thermometer to test for doneness

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