#grill guide

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The PIPs Guide To Grilling Healthy & Green

The 4th of July is right around the corner and with it comes the height of the delicious grilling season. Last week we shared information on the healthiest types of seafood to eat, but what about how to sustainably grill it?

Whether you’re planning on firing up some salmon or burgers, PIPs has combed through well-trusted sources to bring our readers a guide to grilling healthy and green.

photo credit: alexa stevenson

Red Burgers Without The Red Meat A healthier alternative to red meat is found in grilling up some fruits and vegetables. PIPs recommends scouring your local farmer’s market for vegetables like asparagus, onions, green peppers, portobellos, and tomatoes, which all tend to perform very well on the grill.

From the fruit world, you can get creative with watermelon burgers. When you throw a slice of watermelon on the grill, it dries up into a meatier consistency and pairs well with savory additions such as cheese and lettuce without losing its delicious taste. As a bonus, it will probably be the most colorful burger in your BBQ spread.

Choose Grassfed & Organic Whether you are stocking up on beef, chicken, or fish there are certain food labels you can look out for that ensure you’re buying the most healthy and sustainable meat product. Meats with the American Grassfed Association label guarantees that animals were fed only grass and never treated with antibiotics or growth hormones while in the program. 

Meats with the USDA Organic seal of approval guarantee that animals were fed organic and vegetarian feed (eliminating the risk of “mad cow” disease), and with no added antibiotics or hormones. Purchasing meat with both of these seals of sustainability? A homerun for health! 

Getting Your Grill On: Now you know what to grill but what about what to grill it with? The cleanest and most energy efficient of fuels is by far natural gas and propane. Propane also provides a nice evenness of heat over the grill’s surface, ensuring smaller chances of burnt and undercooked meat.

Wood releases the highest amount of ash and smoke, which can be harmful to the respiratory system. If you must use wood, try to stick with hickory and mesquite, never lumber or wood scraps.

Charcoal, although made from wood, releases higher amounts of greenhouse gases than burning wood does and also contributes to greater deforestation.