See original blog post here.
This summer, I decided to buy a grill and teach myself how to use it. After an hour at our local Lowe’s, we came home with a charcoal grill, a chimney, and some grilling utensils.
I decided on a charcoal grill because it was easier and cheaper for our initial grill purchase, and the employee at Lowe’s talked us into going with a chimney instead of using lighter fluid.
The chimney is very simple to use:
- Pour desired amount of charcoal into chimney.
- Stuff newspaper in the space underneath the charcoal.
- Light the newspaper.
- Wait 15-20 minutes for the charcoal to turn white then pour onto the grill.
While the charcoal heats up, head back into the kitchen to get the food ready to toss on the grill. Once the charcoals are white-hot, pour them in the grill in a small pile and replace the cooking grid. Now you’re ready to grill!
You can grill just about anything – meat, veggies, fruit, etc. Here are some tips for a safe, gluten-free cookout:
- Be safe. Cook your meat until it’s at a safe internal temperature. Read temperature at the thickest part of the product. (I have this food thermometer. It’s a little spendy but absolutely amazing.)
- Be mindful of cross-contamination. Don’t put ready-to-eat food on the same plate that held raw meat. Cook gluten-free food before gluten-containing food. Use separate utensils as necessary.
- Be assertive about your food needs. Talk to your host in advance (or your gluten-free guest) to make sure there is appropriate food available. Food allergens can be sneaky. For example, I attended a BBQ recently and the hamburgers had been seasoned with a spice mix that also had corn starch, so I could not eat it.
Have fun! There are tons of great grilling recipes out there. Next on my list is grilled gluten-free pizza.