Tips for earth-sensitive -- and tasty -- barbecuing

[govegan]

For those not subscribing to the Daily Grist, and who are thinking of barbecuing things other than reprobate Republicans, liars and deceivers, don't miss these earth-sensitive tips.

Grill Bit: http://www.gristmagazine.com/possessions/possessions082404.asp

Here's a not-so-tasty mouthful: 2-Amino-3,4-dimethylimidazo<4,5-f>quinoline (or MeIQ). It is a possible human carcinogen that may be contained in cooked meat, according to the International Agency for Research on Cancer. But of much more immediate concern is the threat from bacteria, such as E. coli, salmonella, and campylobacter, found in undercooked ground beef and poultry. Listeria in deli meats, such as hot dogs, is a particular concern for pregnant women, since it can cause miscarriage.

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Of course, you can avoid exposure to most of these pathogens by grilling up skewers of veggies instead (though vegetables can be contaminated by manure -- yuck! -- so be sure to wash them thoroughly).

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Okay, say we're grilling. Which is better for the environment -- gas or charcoal?
Is there such a thing as eco-friendly charcoal?