3 Ways BBQ Lovers Can Help Save the Planet
One positive change meat lovers can do to help the climate is to buy better-quality meat like these cowboy ribeyes from Raikes Beef Co. (Photo by Wai Chan)
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Last week, the UN’s Intergovernmental Panel on Climate Change (IPCC) released a dire report that showed we’ve entered into a new “rapid” era of climate change. The report was unanimously approved by every country on the planet and detailed that extreme weather (wildfires, hurricanes, flooding, drought, etc.) will be much more common in the decades to come. (As I write this, a hurricane is on track to hit Long Island.)
About 14.5 percent of all global emissions come from livestock, which includes producing all animals we humans eat. Additionally, meat production takes up a lot of water in a world where water scarcity is becoming more pressing. To produce one pound of beef takes 1,799 gallons of water; one pound of pork takes 576 gallons; one pound of soybeans is 216 gallons; and one pound of corn takes 108 gallons. Much of the energy and time that goes into our global food system is responsible for a sizable amount of our emissions and in response, we should look for ways to improve the system.
As a die-hard barbecue lover, this is a conundrum. How can I enjoy all the delicious smoked meats out there and still feel like I’m making a positive difference? After pondering this question frequently in the past week, I’ve come up with a few ways.
To be clear: I’m not asking anyone to give up meat and don’t want the government to interfere with meat producers. And you absolutely should still support your local barbecue restaurants and small businesses that are facing challenging times right now. But we as consumers can use our hard-earned dollars and personal influence to support changes we want to see to the system.
With that in mind, here are three things barbecue lovers that are concerned about the climate can do to help.
The beef ribs at Raikes Beef Company are a spectacular example of “better meat.” (Photo by Ryan Cooper)
Eat Better Meat
For many people like myself, there’s simply no way I’m giving up meat altogether. But perhaps we can all get behind the idea that less factory-farmed meat and more sustainable meat is worthy of supporting. We should push ourselves to seek out “better meat” when buying food for our home cooking, the kind that is produced by local farmers that care more for their animals and the environment.
Award-winning barbecue writer Steven Raichlen, a member of the BBQ Hall of Fame and author of 32 cookbooks, told me recently in a conversation about his new book that he himself had been trying to eat a diet that consisted of better meat.
“In my own personal life, I tend to eat less meat, but better meat,” Raichlen said. “I love the Southeast Asian model of meat-eating, which is a little meat and better meat paired with a lot of vegetables and plant foods. I feel the best when I eat that way.”
Holy City Hogs in South Carolina is an example of a company making better, more sustainable meat. (Photo via Holy City Hogs / Facebook)
Two notable examples of companies raising better meat are Nebraska’s Raikes Beef Company and South Carolina’s Holy City Hogs. These two companies focus on making better quality meat through treating the animals better and being more thoughtful about their impacts on local ecosystems. The meat tastes better too!
And in Brooklyn, Seemore Meats & Veggies is doing brilliant work in building a “sustainable sausage company.” Owner Cara Nicoletti creatively packs vegetables and meats into her sausages, with flavors including Chicken Parm, Broccoli Melt, and Loaded Baked Potato. Nicoletti wanted to create a way for people to eat less meat but not be meatless.
The smoked cauliflower wings (bottom right) from CM Smokehouse in Austin, Texas are a top seller. (Photo via CM Smokehouse / Instagram)
Add Smoked Vegetables to BBQ Menus
One category that is getting more notice at barbecue joints as of late is smoked vegetables. Just this week, Texas Monthly barbecue editor Daniel Vaughn wrote about some of the best barbecue vegetable dishes he’s seen recently on BBQ joint menus.
Eating more vegetables as a supplement to meat can be a good thing for the environment, not to mention your health. In a recent conversation with Vaughn, I asked him about the growing popularity of barbecued vegetables. Vaughn didn’t make an explicit connection between vegetables and climate concerns, but he did say that it makes good business sense for veggies to be on the menu.
“Let's look at the expansion of barbecue in Texas,” Vaughn said. “There's so much competition out there. As a business person, who wants to lose out on a group of a half dozen friends or a family of four, just because one person in that group wants some vegetables that night? You know, if you really want to be that barbecue joint that loses out on that because you can't bring yourself to smoke vegetables, that seems silly to me. You don't want that veto power to go to any one person in a group and have them not go to your barbecue place.”
As such, it would be smart for barbecue restaurants to add more creative smoked veggies to their menus to bring in more diverse customers. And climate-concerned consumers can ask their favorite joints to put more veggies on the menu than just the old standards like coleslaw.
The vegan BBQ sandwiches from Brooklyn-based Monk’s Meats are delicious. (Photo by Sean Ludwig)
Give Vegan BBQ Proteins a Chance
I’ve written before that great vegan BBQ that can be found in NYC, from companies like Brooklyn-based Monk’s Meats. Monk’s has created innovative vegan proteins and gained a following with meat and meatless eaters alike. Given climate and health concerns, vegan BBQ operations could become more common and a way to supplement regular barbecue meals.
Kerry Fitzmaurice, the owner of vegan barbecue company Pure Grit BBQ, said she is planning to open her first vegan BBQ restaurant in New York in late 2021 or early 2022. Fitzmaurice, who also has a master’s degree in industrial environmental management, said the narrative around climate has changed and people now understand that agriculture and land use also impact the environment.
Pure Grit BBQ will be putting its spin on vegan BBQ with a new restaurant soon. (Photo via Pure Grit BBQ)
Fitzmaurice said she wants to welcome everyone to her upcoming restaurant, no matter if they eat meat or not. She wants the restaurant to serve amazing food but also open the door as a gateway to conversations.
“I think barbecue is about community and conversation,” Fitzmaurice said. “People need to be open to the conversations, and I think the point is, you need to come from a place of compassion and listening.”
Sean Ludwig
Founder, NYC BBQ
EAT ALL ABOUT IT
Pig Island 2021 is coming up this September, so be sure to get tickets.
Here are the top BBQ and related food news stories you need to know about this week:
The annual Pig Island BBQ event on Staten Island (BUY TICKETS HERE) was previewed by the Staten Island Advance. The event returns to Snug Harbor Cultural Center and Botanical Gardens on Sept. 11, rain or shine. READ MORE.
The owner of Albany-area Giffy’s Bar-B-Q, which catered hundreds of local fundraisers and events, died suddenly of a heart attack while working in the extreme heat. Owner and chef Bryah Gifford, 42, leaves behind three children: two teenage daughters and an 18-month-old son. READ MORE.
Grub Street writes about how New York restaurants suddenly got so expensive “and why that’s probably for the best.” The story features NYC-based Oklahoma BBQ joint Au Jus. “Oklahoma barbecue is defined by the meat,” Au Jus owner Patrick Griffin says. “We have to use USDA Choice meats and we haven’t wavered from that. That’s why I know that I have a built-in price increase coming.” READ MORE.
New York City restaurants have begun enforcing only letting vaccinated people into indoor dining areas, per city mandate. NJ has not created a mandate but some restaurants there are now taking it upon themselves to check status, including Ruthie's Bar-B-Que & Pizza in Montclair. READ MORE.
Staten Island barbecue mainstay Juicy Lucy BBQ successfully opened its second location (with counter service only) last week. READ MORE.
Mighty Quinn’s BBQ co-CEOs Micha Magid and Christos Gourmos were interviewed by the Nation’s Restaurant News podcast about their franchising initiatives and how they are planning to spread Mighty Quinn’s BBQ across the country. LISTEN HERE.
The Dan’s GrillHampton event on Long Island this weekend will feature a ton of pitmaster and chef talent from both NYC and the Hamptons. Only one team will win.
Here are the top BBQ and related food events coming soon to the New York metro area:
August 20, 2021: At the Dan’s GrillHampton event at Nova’s Ark Project in the Hamptons, pitmasters/chefs from the Hamptons will take on pitmasters/chefs from NYC. This one-of-a-kind cooking competition and tasting event will offer great grilled fare, beer, and specialty cocktails, along with live music and dancing. Guests will become part of the action as they vote for the finest food. BBQ joints attending include Pig Beach NYC, Green Hill Kitchen & Que, Morgan’s Brooklyn BBQ, Queens Custom BBQ, Jase’s BBQ, and Big Papa Smoke’m BBQ. BUY TICKETS HERE.
September 11, 2021: At the end of the summer, Pig Island NYC will celebrate its 12th year on September 11, 2021, at Snug Harbor on Staten Island. The event will honor firefighters and help raise money for the Friends of Firefighters nonprofit. Join in for all-inclusive food and drink from all-star pitmasters and chefs who will be serving up delicious porky goodness, as well as local breweries, distilleries, and cideries. Top chefs will compete for the best dishes, and event-goers reap the benefits. READ MORE HERE or BUY TICKETS HERE.
October 15-16, 2021: Tickets are available now for the Hartford Rib Off, an annual charity fundraiser in Riverside Park in Hartford, Conn. The proceeds from the two-day event will benefit The Hole in the Wall Gang Camp in Ashford, Journey Home of Hartford, and The Hartford Rib Off Scholarship Fund. Tickets can get you access to admission, parking, kids’ activities, an all-you-can-eat buffet, free barbecue samples, a tasting cup with continual pours, live music, unlimited soft drinks, and access to vendors. BUY TICKETS HERE.
October 16-17, 2021: The 8th Annual Hot Sauce Expo NYC will be back for two days in fall 2021. The event will be held at the Brooklyn Expo Center in Greenpoint and will feature tons of hot sauce samples, barbecue, and beer to purchase, fun on-stage events, and more. BUY TICKETS HERE.
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