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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 09-19-2008, 06:49 AM   #16
cmcadams
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Just tell them that your fuel source is replenishable new growth wood, not fossil fuels, and that you filter your smoke to remove pollutants (then put some cheesecloth over your stack).
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Unread 09-19-2008, 09:19 AM   #17
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IMO as a green freak myself. BBQ is just about as green as it gets.

In my case, I use lump charcoal, unlike briquettes lump is compostable, you can add the ashes to a garden and grow bbq tomatoes.

The exhaust is that of a burning tree (if a squirrel did not get out in time) , no chemicals, no gas, only tree and meat.

There is no additives or preservatives, I make the rub, it is housed in glass containers not plastic.

Plus I use all natural meats, no additives, roids or hormones. That to me is green, very green.

I actually hate the term green and the fact that it is a sales pitch now. As a nation we have built ourselves a very large garbage dump and it's only common sense that maybe we should reduce a bit of the trash and figure out some creative and money making ways to deal with waste.
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Unread 09-19-2008, 09:41 AM   #18
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Quote:
Originally Posted by Kung Fu BBQ View Post
IMO as a green freak myself. BBQ is just about as green as it gets.

In my case, I use lump charcoal, unlike briquettes lump is compostable, you can add the ashes to a garden and grow bbq tomatoes.

The exhaust is that of a burning tree (if a squirrel did not get out in time) , no chemicals, no gas, only tree and meat.

There is no additives or preservatives, I make the rub, it is housed in glass containers not plastic.

Plus I use all natural meats, no additives, roids or hormones. That to me is green, very green.

I actually hate the term green and the fact that it is a sales pitch now. As a nation we have built ourselves a very large garbage dump and it's only common sense that maybe we should reduce a bit of the trash and figure out some creative and money making ways to deal with waste.

Well put!
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Unread 09-19-2008, 09:44 AM   #19
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A lot of lump charcoal is made from offcuts and waste pieces from other industries. Briquettes were invented to make money from a waste stream of wood at Ford, right? Both are saving something from a landfill. I guess the hardest thing is getting past the noxious gasses released during burning. Propane and Natural gas have dramatically less different types of chemicals in the exhaust than you get burning wood, but certainly don't taste as good.

But you have to cook beef. That way you can say that you are aiding in the termination of one steer's worth of methane releases...


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Unread 09-19-2008, 12:06 PM   #20
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Quote:
Originally Posted by Kung Fu BBQ View Post
IMO as a green freak myself. BBQ is just about as green as it gets.

In my case, I use lump charcoal, unlike briquettes lump is compostable, you can add the ashes to a garden and grow bbq tomatoes.

The exhaust is that of a burning tree (if a squirrel did not get out in time) , no chemicals, no gas, only tree and meat.

There is no additives or preservatives, I make the rub, it is housed in glass containers not plastic.

Plus I use all natural meats, no additives, roids or hormones. That to me is green, very green.

I actually hate the term green and the fact that it is a sales pitch now. As a nation we have built ourselves a very large garbage dump and it's only common sense that maybe we should reduce a bit of the trash and figure out some creative and money making ways to deal with waste.

Well said, and I guess some of the point of my post above was missed. Point being, with minor changes, default BBQ can be called green, and you can charge a premium for it to boot.

->
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