The 4th of July barbecue is one of my favorite traditions – I love grilling. All those buns and pies can be intimidating for someone sensitive to gluten. If you’re Celiac or are otherwise concerned about cross-contamination host the barbecue yourself! Yesterday we talked about finding support from your gluten-eating friends, and this is a great opportunity to show them that you can still enjoy a 4th of July barbecue sans gluten. If you have gluten-free and glutenous buns for your guests only toast the gluten-free ones on your grill to avoid cross-contamination. If you’re only mildly intolerant to gluten and don’t care about cross-contamination head on over to your buddy’s barbecue – just bring your own Rudi’s Gluten-Free buns!
We covered tips for barbecuing on the Rudi’s Organic blog back in May, but here are the highlights: Charcoal is more consistent, burns hotter and gives the meat a yummy crust. Whether gas or charcoal your grill should have a hot and a cool zone – make a slope of charcoal or turn one side of burners on low. This gives you a range of temperatures to work with for searing as well as slow cooking.
Can you have a barbeque without burgers? I’m not sure. For best results, make your own patties. If you can find it, use freshly ground chuck – you want beef with 20% fat content to give you a juicy flavorful burger. Remember, fat equals flavor. Season the meat with salt and pepper and make thick patties – not bulbous ones. You want burgers that fall apart in your mouth, not hockey pucks, so pack the patties loosely and never press down with a spatula. Peep that blog post for drool-worthy ribs.
Grill some veggies, too! I love grilled asparagus, zucchini and corn on the cob. Barbecues call for beer. A couple week’s ago I did a review of gluten-free beers. I recommend Green’s Beers. They’re brewed in Belgium from millet, buckwheat, rice, sorghum, hops and yeast. Naturally gluten-free these beers will satisfy gluten-drinkers, too. If there’s a day to enjoy an apple pie it’s the 4th of July. Here’s a link to a gluten-free pie crust.