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Reply to "Separate cooking surface for GF?"
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[quote=Anonymous]So treat it as it has to be separate. Celiac people can get really sensitive because they do not eat gluten. Gluten does not go airborne(specially in sauces) but there maybe residue on the grill from sauces, soy sauce, rolls, utensils, etc. You can clean the grill. The grill would have to get to 500 degree for a set time to burn the gluten into ash/carbon. Think it is 30 minutes at 500 degree or higher. If you don’t want to do that(or you are using a smoker) you can put the gluten free meat on tinfoil and keep them separate from everything- ie other meats and grill surfaces. There are a lot of BBQ sauces that are gluten free. I don’t know if you are making the sauce or using store bought. This way you do not have to do two separate meats. Usually the sauce one puts on as you cook will lose a lot of the favor. So for cooking the brand of sauce does not really make a big difference. [/quote]
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