Are you fired up for that first “official” summer barbecue on Memorial Day? There’s no question that outdoor cooking over the long holiday weekend can be a sublime pleasure. But after considering the environmental impact of America’s love affair with grilling, you may be feeling some heat! Not to be deterred, Ecover did a little digging and found a few great tips for making your traditional backyard barbecue more sustainable…

First, some eye-popping statistics: 82 percent of households own at least one grill or smoker, according to the 2011 State of the Barbecue Industry Report. And it’s reported by the Oak Ridge Laboratory that a charcoal grill emits 11 pounds of carbon dioxide hourly, while a gas grill emits half as much. Yikes! These statistics suggest that trading your charcoal grill for one that burns propane or natural gas may be a good first step to greener grilling. Yes, gas comes from nonrenewable fossil fuels, but the reduced soot emissions make it a green alternative. Here are some more ideas:

Plan well, cook less - Make lots of tasty salads and finger foods (better yet, have guests bring them!) and let the grilled items be the “sides.” Veggies, seafood and even fruits are delicious on the grill. The less meat the better, since fatty meats release carcinogens into the air via smoke.

Go with a greener grill - Solar-powered and domed ceramic models are good options.

Give your charcoal grill an eco-boost – Can’t give up that charcoal flavor or afford a new grill? Try greener charcoal, such as Kothur. It’s made from coconut husks, a renewable resource. And ditch the lighter fluid.  It releases harmful volatile organic compounds (VOCs). Instead, use an electric charcoal starter or a chimney starter.

Now get ready to have a sustainably awesome holiday weekend!

Photo by woodleywonderworks via Flickr.com