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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 09-18-2008, 05:06 PM   #1
Marsha
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Default Green BBQ?

We catered a lunch for 55 people in Silicon Valley yesterday. Everyone raved about how good the food was. But we had one question passed on to us later from an attendee who belongs to a Silicon Valley green business organization. They often have food at their events and gatherings and he wanted to know if we could do "Green BBQ" for them?
Pardon my ignorance, but what on earth is "Green BBQ"!?
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Unread 09-18-2008, 05:10 PM   #2
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"When the weather gets warmer, Americans fire up their grills by the millions, and the breezes fill with the characteristic scent of sizzling meats and roasting vegetables. Cooking over an open flame is deeply embedded in our genetic memory, so it's no surprise that so many of us enjoy a good BBQ -- especially when we invite over some friends and family. The trouble is, grilling can be toxic, even downright polluting. Burning charcoal or wood produces clouds of sooty particles that can lodge in lungs, irritating asthma and other respiratory problems. Carcinogenic volatile organic compounds like benzene are released. The whole mess can contribute to smog.
To make matters worse, overcharring meat can produce toxic chemicals in the food itself. Still, this doesn't mean you have to swear off the sizzle. With the right gear and a few tips, you can still kick back, throw a great barbecue, and grill up some world-class eats."


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Unread 09-18-2008, 05:11 PM   #3
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More wacked BBQ
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Unread 09-18-2008, 05:24 PM   #4
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Quote:
Originally Posted by trp1fox View Post
"When the weather gets warmer, Americans fire up their grills by the millions, and the breezes fill with the characteristic scent of sizzling meats and roasting vegetables. Cooking over an open flame is deeply embedded in our genetic memory, so it's no surprise that so many of us enjoy a good BBQ -- especially when we invite over some friends and family. The trouble is, grilling can be toxic, even downright polluting. Burning charcoal or wood produces clouds of sooty particles that can lodge in lungs, irritating asthma and other respiratory problems. Carcinogenic volatile organic compounds like benzene are released. The whole mess can contribute to smog.
To make matters worse, overcharring meat can produce toxic chemicals in the food itself. Still, this doesn't mean you have to swear off the sizzle. With the right gear and a few tips, you can still kick back, throw a great barbecue, and grill up some world-class eats."


Video
What the heck... marinated tofu cubes? I think my answer to them will be a definite "NO!"

Propane or natural gas are your most environmentally-friendly liquid options. They’re not perfect, but they’re generally more efficient even than your oven. Solar barbecues are starting to hit the market—check out www.solarcooking.ca.
Finally, just because it’s BBQ doesn’t mean it has to be meat. Keep up that low-meat diet. Skewered veggies (think peppers, zucchini, red onions) with marinated tofu cubes is a great summery option. Happy grilling!
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Unread 09-18-2008, 05:58 PM   #5
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Quote:
Originally Posted by Marsha View Post
We catered a lunch for 55 people in Silicon Valley yesterday. Everyone raved about how good the food was. But we had one question passed on to us later from an attendee who belongs to a Silicon Valley green business organization. They often have food at their events and gatherings and he wanted to know if we could do "Green BBQ" for them?
Pardon my ignorance, but what on earth is "Green BBQ"!?
You should check to see if burning chunk or lump can be described or spun as carbon neutral. In other words, the off gasses during burning are off set by the "positive" gasses being excreted while the material was alive before harvesting or production.

Combine this with some statement about local ingredients, range fed, etc, and you could perhaps call it green.
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Unread 09-18-2008, 06:05 PM   #6
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Marsha, I'd go with your first thought.

Tell them to take a hike.
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Unread 09-18-2008, 07:10 PM   #7
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Maybe Spicewine can convert over to gas for his smokers......

To the penalty box!
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Unread 09-18-2008, 07:21 PM   #8
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I was thinking food coloring...
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Unread 09-18-2008, 07:56 PM   #9
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Perhaps they are talking about using bio-degradable/compostable plates, napkins, silverware, cups, etc.

I get these request from time to time, however, they never referred to it as "green bbq."
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Unread 09-18-2008, 09:08 PM   #10
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Quote:
Originally Posted by big brother smoke View Post
Perhaps they are talking about using bio-degradable/compostable plates, napkins, silverware, cups, etc.

I get these request from time to time, however, they never referred to it as "green bbq."
I believe that is exactly what their talking about!

Funny thing, walked thru Restaurant Depot....nothing in there even resembling going green.
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Unread 09-18-2008, 09:13 PM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
I believe that is exactly what their talking about!

Funny thing, walked thru Restaurant Depot....nothing in there even resembling going green.
Although this maybe part of it. I guarantee you it has to do with what food is cooked (vegetarian, sustainable etc), how it's cooked, no burning of non renewable resources. They probably will want to control what you wear to the event along with what you drive in.

If you don't live in this area you have no idea just how wacko the people in that area of California are.
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Unread 09-18-2008, 09:26 PM   #12
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You could always serve up some green wings



My BIL makes them with a jalepeno jelly and lime cool aid for coloring. The look on faces is priceless when they see them.
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Unread 09-18-2008, 10:11 PM   #13
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Hey green is the color of money too!
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Unread 09-18-2008, 10:39 PM   #14
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Quote:
Originally Posted by G$ View Post
You should check to see if burning chunk or lump can be described or spun as carbon neutral. In other words, the off gasses during burning are off set by the "positive" gasses being excreted while the material was alive before harvesting or production.

Combine this with some statement about local ingredients, range fed, etc, and you could perhaps call it green.

And don't forget, you can then charge a Heck of ALot more for it.....
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Unread 09-18-2008, 10:47 PM   #15
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I can go with recycling and compostable plates, etc. We do try to recycle whenever possible. We do not use styrofoam containers. I am just not sure about not using charcoal. And how much does the "green" charcoal cost compared to the regular stuff we use? And... if you smoke it right, you do not produce massive amounts of smoke anyway or the meat will taste bad. Right?
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