Re: Barbecue and pizza

[Guest guest]

I discovered that a wonderful barbeque made in my community is made with teriyaki sauce, and one of the teriyaki sauce ingredients is wheat-based soy sauce.

The kind folks who cook it said they'd make special batches for me with the sauce of my choice. However, I know the grills would lead to cross-contamination, so I can't accept their offer.

Another place in my community makes barbeque that, at last check, contains no gluten ingredients. A friend who cooked there said he was convinced that none of the ingredients pose a problem. When I wanted barbeque, he packed it for me, avoiding cross-contamination from knives, cutting boards, etc. So, if you could cultivate a friendship with a professional barbequer, you could eat the stuff with confidence!

Re pizza: Can GF pizza dough be baked in an oven used for regular pizza without cross-contamination? Do the cooks use the same paddles? Do they change their gloves?

H.

H.

In a message dated 9/18/07 10:57:58 PM, michellesf5589@... writes:

do any of you eat barbecue sauce when you are eating out? I have been craving ribs, pulled pork, etc. recently but I'm really paranoid about eating barbecue sauce in a restaurant. Do any of you eat BBQ out? 

 

Thanks!

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[Guest guest]

I've found that barbecue at restaurants is risky. You have to learn

the right questions and don't forget to ask. If I'm not 100% sure

about something I don't eat it (now I have a lot more discipline than

I used to). So what I look out for is soy sauce as was mentioned

before, pre-packaged spice packets, Worcestershire sauce ( I've read

for instance Lee & Perrin's for USA is gluten-free but not so in

Canada), French's worcestershire sauce is not gluten free. The

worcestershire may not be traditionally in barbecue sauce but it's

something I could see being thrown in. Then any possiblity for

cross-contamination on the the grill should be looked out for,

including starch in charcoal briquettes (or maybe it's some other

chemical in the briquettes that bothers me). Here is a great website

I just found which talks about lump

charcoal...http://www.nakedwhiz.com/lumpfaq.htm#whichisbetter

(hopefully this what we have been using at my cousin's house).

Good luck. I'm sure you will find some tasty barbecue somewhere...

and they will have you hooked forever!

Naren

On 9/19/07, flatcat9@... <flatcat9@...> wrote:

>

>

>

>

>

>

> I discovered that a wonderful barbeque made in my community is made with

> teriyaki sauce, and one of the teriyaki sauce ingredients is wheat-based soy

> sauce.

> The kind folks who cook it said they'd make special batches for me with the

> sauce of my choice. However, I know the grills would lead to

> cross-contamination, so I can't accept their offer.

>

> Another place in my community makes barbeque that, at last check, contains

> no gluten ingredients. A friend who cooked there said he was convinced that

> none of the ingredients pose a problem. When I wanted barbeque, he packed it

> for me, avoiding cross-contamination from knives, cutting boards, etc. So,

> if you could cultivate a friendship with a professional barbequer, you could

> eat the stuff with confidence!

>

> Re pizza: Can GF pizza dough be baked in an oven used for regular pizza

> without cross-contamination? Do the cooks use the same paddles? Do they

> change their gloves?

>

> H.

>

> H.

>

> In a message dated 9/18/07 10:57:58 PM, michellesf5589@... writes:

>

>

>

> do any of you eat barbecue sauce when you are eating out? I have been

> craving ribs, pulled pork, etc. recently but I'm really paranoid about

> eating barbecue sauce in a restaurant. Do any of you eat BBQ out?

>

> Thanks!

>

>

>

>

>

>

> **************************************

> See what's new at http://www.aol.com