Over the years the relevance of “going green” has increased and become a popular trend among businesses and consumers alike. To go green is a gesture to support environmental sustainability, and to play a role in being eco-friendly.

“Going green” is becoming a culture that is regarded as hip, forward-thinking, inclusive, and socially conscious. If you’re not part of this culture already, let’s explore some simple ways you can be a contributor to a greener, cleaner environment that promotes efficiencies, ethics, and excellence in reducing waste.

Going Green at Work

• Think Before You Print: save paper and store most information online.
• Recycle: place unneeded papers, boxes, and magazines in a paper recycling bin.
• Reusable Dishes: have reusable dishes on hand for your morning coffee, afternoon lunch, and late day snack.
• Transportation: reconsider the way you get to work every day if you drive. Consider carpooling or taking public transit.
• Turn off the Lights: whenever you are the last person to leave your office, the restroom or a conference room, don’t forget to turn off the lights.

Going Green at the Grocery Store

• Buy Organic: it may not always be feasible due to the price hike, but prioritize your shopping list according to what is most important to buy green.
• Bring Your Own Bag: customers are now supplying their own reusable bag at the checkout line which is a smarter, greener choice.
• Farmers’ Markets: support your local farmers’ markets when purchasing produce. It not only allows you to support your local community, but also independent entrepreneurs and perhaps organic farming.
• Buy in Bulk: it saves on resources, and money.
• Skip the Bottled Water: instead, filter your water at home and drink it from reusable drink ware.

Going Green At Home

• Let there be Light: switch all the light bulbs in the home to energy efficient bulbs.
• Wash in Cold Water: when you wash your laundry in cold water you use less energy.
• Five Minute Showers: let this be the standard and max you are in the shower to preserve hot water.
• Recycle, Recycle, Recycle: there are so many things in the home that can be recycled when you are done using them. Always check the labels and recycle accordingly.
• Appliances: appliances in the home utilize the most energy. Exchange your appliances for those that have the Energy Star label, such as your washer and dryer, and your refrigerator. Perlick’s refrigerators carry the eco-minded status; hence, saving customers money on energy expenses. Our line of undercounter refrigeration features the quietest and most energy-efficient compressor on the market, allowing all Perlick products to use less energy than a 44 watt light bulb. Perlick is also a green tier participant.

As you can see, there are several easy, smart, inexpensive ways you can begin the journey to green. Implementing some simple lifestyle changes, such as the ones mentioned above, will help you eat healthier, save on energy cost, and practice environmental stewardship.

The Art of Barbecuing on a Charcoal Grill, Chapter Two

By Scott Schloerke

Today I remain a die-hard charcoal man, no wimpy gas grill cooking for me.  And, as you might expect, I have the complete opposite technique of charcoal grilling than my dad had (see chapter one). As time passed, my grilling talents have increased as I have now developed the perfect charcoal grilling process. I would like to share a few of my grilling tips with you which will enhance your grilling experience; tips that only two or three men in the world are aware of.

1)      Whether grilling for two or ten, always pile dozens of charcoal briquettes on the grill so that when spread out, they cover the entire surface of the grill. This will provide even heat, and a lot of it. Don’t worry about unused charcoal, they can be reused.

2)      Pile briquettes in a pyramid shape. I’m not sure why but it works better.

3)      Pour at least ½ quart of quality lighter fluid onto the coals, making sure that each and every briquette is thoroughly saturated.

4)      Wait approximately 30 seconds, then throw a lit match on the coals and dive out of the way. (Note; you may want to alert your neighbors prior to lighting the grill so they don’t call the fire department).

5)      In less than 20 minutes you will have pure white briquettes. Spread them out with a long stick. The hair on the back of your hand and wrist will eventually grow back. If you are a sissy, you may want to use an oven mitt.

6)      Results: You will cook just about anything in a span of seconds to a few minutes. Intense HEAT is the key.

Remember, lots of coals and massive doses of lighter fluid are crucial to successful charcoal grilling. That is why I chose to share my key tips so that you too can experience the ultimate in charcoal grilling.

By the way, if you read chapter one you will understand why my dad refuses to come to our house for dinner….unless my wife is cooking in the oven. What’s his problem???

Cooking a T-Bone Steak on a Charcoal Grill

(From: TheMeatSource.com)

About 30 -60 minutes before grilling a 1 ½” thick t-bone steak, remove it from the refrigerator to bring to room temperature allowing the steak to cook more evenly and faster. Trim off any excess fat but leave at least ¼” of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, t-bones have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub or marinade just before cooking.

Build a two-level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. Sear the steak(s) for two minutes on each side over the high coals then slide them to the lower height to finish. Leave the lid off the grill for the entire process. For rare 5-6 min., medium rare 6-7 min., medium 8-9 min., medium well 10-11 min., well done 11-12 min.

Remove the steak(s) from the grill, cover with foil and let rest for five minutes. This helps to redistribute and retain more juices when sliced and promote more even color throughout the meat. The temperature of the steaks will rise 5° before desired doneness.