BBQ weekend: charcoal and meat

The sun is predicted to be out and the weather to be hot hot hot this weekend here in the UK. So I am already licking my chops in anticipation of a BBQ weekend! And it won't be vegetarian... (though portobello mushrooms will definitely make it on the grill), which is one small dilemma...plus the use of charcoal always weighs heavily on my conscience.

So I just wanted to share this bit of information from the Bulworthy Project website:

"Over 90% of the charcoal used in Britain is imported. Much of this is from environmentally sensitive areas such as rainforests. Imported lumpwood charcoal is denser than British charcoal making it slower to reach the required temperature. Charcoal briquettes are made by compressing charcoal powder and a binder, causing them to heat even slower. As a result the manufacturers often add accelerators and other volatile chemical additives to make it possible to light the charcoal. If these chemicals have not been added, briquettes and imported lumpwood charcoal require the use of firelighters. Fumes from these firelighters or chemical additives taint the food."

The project people produce charcoal, which is "simply carbonised hardwood. It contains no chemical additives and can be lit using paper. The wood we use all comes from sustainable forestry and land management, carried out within a few miles of Rackenford, Devon." As a matter of fact, I will be using it this weekend. You can buy their charcoal from The Natural Grocery Store.

For those of you not in the UK, maybe there is a similar version in your own country? The least you can do is buy charcoal with recognised sustainable forestry credentials, such as FSC "Forest Stewardship Council" , depending on where you are.

So go on then and enjoy the summer (responsibly ;)!