Whether you've recently adopted a gluten-free lifestyle or plan to throw a BBQ get together at a public park, you need to clean your grill to avoid gluten cross contamination. Grilled foods as a general rule may be gluten-free, but some sauces and marinades contain wheat, and grilling bread or pizzas can leave gluten proteins on the grate. To successfully clear the grill of gluten, heat grill to the highest temperature and keep it burning for 20 minutes or until all the residues on the grate have charred. Use a brush to scrape grate clean.
Before you slather on a sauce or submerge your meats or vegetables in a bottled marinade, check the labels. Products made with soy or teriyaki may contain wheat, unless otherwise designated as gluten-free.
From gluten-free breadcrumbs for binding fish or turkey burgers to warm side dishes featuring quinoa or rice, a gluten-free backyard BBQ meal is not only easy, it is a fun way to treat your family and friends to a really delicious gluten-free spread.
Here are some simple gluten-free substitutions:
Time to fire up the grill!
This gluten-free BBQ menu is a tasty and impressive twist on steak and potatoes.
4 (5-ounce) beef tenderloins filets
Coarsely ground black pepper
2 tablespoons olive oil plus more for brushing
1 small onion, halved, thinly sliced
2 garlic cloves, minced
4 small gluten-free baguettes, halved lengthwise
4 thin slices provolone cheese
Fresh basil leaves
1. Preheat grill to medium-high.
2. Rub both sides of filets with salt, pepper, oregano, and chili powder. Set aside.
3. In a grill-safe skillet, heat olive oil on grill (you can do this on the stovetop, if preferred). Add onion and cook, stirring often, until onions are softened and lightly browning. Stir in garlic and cook for 1 minute. Remove from heat but keep warm.
4. Place steaks on grill. Grill steaks for 3 minutes per side or until desired doneness. Transfer steaks to a cutting board to rest for 5 minutes. Reduce heat to medium. Thinly slice steaks.
5. Place baguettes on grill cut side down to lightly toast. Flip baguettes and arrange steak on bottom halves of baguettes. Top with onions and cheese. Close grill and let cook until cheese melts.
6. Transfer sandwiches to a serving platter and cover steak with two basil leaves. Place top halves of baguettes in place and serve.
A little fresh tarragon goes a long way in these grill-fired potatoes.
6 red potatoes, cut lengthwise into wedges
1/2 cup olive oil
Zest and juice of 1 lemon
2 teaspoons finely chopped fresh tarragon
Salt and freshly ground black pepper
1. Preheat grill to medium-high.
2. In a large bowl, combine potatoes, oil, lemon zest and juice, and tarragon. Toss to coat. Season with salt and pepper.
3. Remove potatoes from bowl, reserving bowl and remaining marinade. Place potatoes in a grill basket and grill, turning occasionally, for 10 to 15 minutes or until tender.
4. Transfer potatoes back to the bowl and toss to coat. Serve warm.
Fresh pineapple become even more succulently sweet when heated on the grill. Pairing with cinnamon ice cream makes this a memorable summer dessert. Depending on the size of your pineapple, you may have some juicy grilled slices leftover for dessert the next day.
1 pint vanilla ice cream, softened
1-1/2 teaspoons ground cinnamon
1 small pineapple, peeled, cored, sliced crosswise into 1-inch slices
3 tablespoons melted butter
1. Preheat grill to medium.
2. Scoop ice cream into a medium-sized bowl and sprinkle with cinnamon. Use a spatula or large spoon to fold cinnamon into ice cream. Cover bowl and refreeze.
3. Brush pineapple slices with butter. Grill for 1 to 2 minutes per side or until grill marks just form. Transfer to a plate to cool slightly.
4. Scoop half-cup servings of ice cream into each of four bowls. Place three to four pineapple slices alongside each scoop of ice cream and serve.
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