Your Summer grilling soiree was a hit, and all that's left to do is pack away leftovers and dump out your grill full of charcoal ash and spent hickory chips.
by Sara Yoo
Your Summer grilling soiree was a hit, and all that's left to do is pack away leftovers and dump out your grill full of charcoal ash and spent hickory chips. But before you upend that Weber, take care to dispose of the mess safely (ash can still be hot!) and properly.
To dispose of charcoal and wood ash: Let the ash cool for 48 hours. You can speed up this process by pouring water over the hot charcoal and stirring it very carefully. When the ash has cooled completely, wrap it in aluminum foil and place it in an noncombustible outdoor trash bin.
If you used additive-free lump charcoal: Fertilize your plants! Charcoal ash contains potash, an important nutrient for some plants. It's also a great way to increase the pH of the soil.
Read on for a few ideas on how to recycle unused charcoal.
From Cheerwine soda to Del's Lemonade, I'm a sucker for regional food products. My New Orleans friends swear by Zapp's Cajun Crawtator Chips and Abita Strawberry Beer, and a close comrade who went to school in Rhode Island and now lives in San Francisco always pines for Del's Lemonade. As for me, a Texas-born-and-bred gal, I crave what I can no longer have, and that includes Blue Bell Homemade Ice Cream (churned far away in Brenham, TX), and Peter Pan Peanut Butter, which, for some odd reason, I simply can't come across here in California. Do you have any favorite regional foods or beverages? 
