I’m hugely appreciative of Grist and their take on issues relevant to the environment and sustainable living, but I have to draw the line somewhere. That line is here: Grist’s Guide to Meat-free Grilling.
I come from a cow-town. For me the very definition of a summer’s day involves a grill and many pounds of beef. (Better still, it involves a barbecue pit, and a large supply of beef brisket and pork ribs.) I’m happy to grill veggies — even fruit — so long as it’s understood by all in attendance that these are accompaniments to the main dish, which will be meat.
As an antidote to Grist’s misguided efforts, allow me to present you with an alternative menu:
- The Kansas City Barbecue Society
- The Smoke Ring
- Weber Grills
- Paul Kirk’s Championship Barbecue (The Bible of BBQ)
Now get grillin’.