Barbecue and Grilling: Gluten and Allergen Free
by Kathleen Reale
Since getting diagnosed with celiac disease I go out to eat a lot more. Yup - I go out to eat at an intimate outdoor eating place right outside my own backdoor. Welcome to my backyard.
Something as ordinary as a balmy evening can inspire a celebration with friends and family – thanks to my Weber grill, back deck, patio furniture and a few citronella candles.
A barbecue is more of an event than a method of cooking. The ritual of firing up the gas grill, or prepping the charcoals, the easiness of the food preparation, relaxed presentation and easy clean-up – almost makes it as easy as going out to a restaurant, without the hassle of explaining to the wait staff about my gluten free lifestyle.
And honestly? Food always tastes better when prepared on the grill, especially when enjoyed while dining outside with family and friends. A summer cookout is a fun, inexpensive, easy and quick way to cook – without heating up the kitchen or burning up dollars.
Following are a few barbeque tips to make your gluten free and allergen free cookout the best it can be:
- Impromptu is not improvising: Some of my best memories are from barbeques that started as last minute thoughts followed by a few phone calls to invite friends and neighbors. A warm invitation over the phone is more personal than a formal written invitation made weeks ahead. “Come as you are, and bring what you may” is the motto at my barbecues.
- Ask for help: If guests do ask if they can bring something to the cookout, ask them to bring a dish that is a “safe food” or suitable for the allergy(ies) they are concerned with. Also, ask them to bring the recipe so they can show others the exact ingredients or share the recipe, in case it is the hit dish of the cookout!
- No need to clean… But don’t forget the grill: When preparing gluten-free foods and allergen free foods, cross contamination is a huge issue. Remember to remove the grates of the grill and clean thoroughly with hot water, a cleaning solution and a wire brush. Heat the grates on high heat for several minutes prior to cooking any food.
- Kebobs , brochettes or skewered – oh my!: Think ahead if preparing foods kebob style. Bamboo skewers must be soaked for at least 30 minutes in water, prior to grilling. Leave a space between each piece of food on the kebobs to ensure even grilling, and cooking each piece through. Not sure when to take the kabob off the grill? Cut through the largest piece of meat to test doneness, before removing the kebob from the direct heat.
- Marinade me: Marinades are a quick and easy way to tenderize and add flavor to barbecued meats. Typically, marinades consists of three parts: Acids, such as wine, lemon juice or vinegar, that tenderizes; seasonings, such as garlic, herbs and spices, that adds flavor; and oil, which assists in retaining moisture and also the flavor of the piece being grilled.
- Remember the sides: Barbequed meats or seafood may be the main attraction, but don’t forget the sides. Classic, simple cold salads or easy to prepare hot dishes are standard comfort foods of the traditional barbecue: coleslaw, baked beans, potato salad and fresh corn, to name a few. All are economical to prepare, plus gluten and allergen free!
- Accessorize: Besides the basic accessories such as a grill fork, spatula and oven mitt; don’t forget essentials such as a grill basket for seafood and vegetables, as well as the ever-needed second tank of propane gas!
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