Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

montgomery inn bbq sauce

pdm1981
 Share

Recommended Posts

pdm1981 Collaborator
pdm1981
Posted

Anyone who is from the Cincinnati area knows that when it comes to bbq, Montgomery inn is one of the most popular places to go. Last year they changed their formula to a gluten free version. I've been skeptical for the last year so I emailed them last night. Here is the response:

Thanks for your note.  In the past, we used 2 vinegars that caused our sauce to show a slight level of gluten (5 ppm).  Even though that figure qualified the product to be considered “gluten free”, we wanted to get the level to ZERO.  We have re-engineered the vinegars and we now test each component separately.  Each ingredient tests at 0 PPM.  Therefore, our sauce, when blended, also has a level of 0 PPM.

 

Regarding the line, other items do get produced, but we have to go through a complete, sanitary wash-out prior to our run.  Random batches are sent to an independent, 3rd party lab to verify there is no evidence of any allergens, etc

 

Now before I was diagnosed I loved their sauce and the chance of eating it again is pretty exciting. The only concern I have is "re-engineered" vinegar. This is a great sauce if it tastes the way it used to. Would you guys give it a go given the response?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted
47 minutes ago, pdm1981 said:

Anyone who is from the Cincinnati area knows that when it comes to bbq, Montgomery inn is one of the most popular places to go. Last year they changed their formula to a gluten free version. I've been skeptical for the last year so I emailed them last night. Here is the response:

Thanks for your note.  In the past, we used 2 vinegars that caused our sauce to show a slight level of gluten (5 ppm).  Even though that figure qualified the product to be considered “gluten free”, we wanted to get the level to ZERO.  We have re-engineered the vinegars and we now test each component separately.  Each ingredient tests at 0 PPM.  Therefore, our sauce, when blended, also has a level of 0 PPM.

 

Regarding the line, other items do get produced, but we have to go through a complete, sanitary wash-out prior to our run.  Random batches are sent to an independent, 3rd party lab to verify there is no evidence of any allergens, etc

 

Now before I was diagnosed I loved their sauce and the chance of eating it again is pretty exciting. The only concern I have is "re-engineered" vinegar. This is a great sauce if it tastes the way it used to. Would you guys give it a go given the response?

It does seem odd.  Because the only vinegar that has gluten is malt vinegar.  Also, last I heard, there is no way to test and get "0".  The tests are usually <5 - which is safe for Celiacs.  

Ennis-TX Grand Master
Ennis-TX
Posted

Imagine they changed out to a apple cider or coconut vinegar instead of a grain based one. Bit odd they claim 0, but if they do it in writing like that they must be pretty darn sure. Do they sell this stuff by the bottle?

pdm1981 Collaborator
pdm1981
Posted
  • Author
1 hour ago, Ennis_TX said:

Imagine they changed out to a apple cider or coconut vinegar instead of a grain based one. Bit odd they claim 0, but if they do it in writing like that they must be pretty darn sure. Do they sell this stuff by the bottle?

Yes they sell it by the bottle and it's the best, if not one of the best bbq sauces out there. Its a big deal up here in Cincinnati area. I think I'll give it a try. You're from Austin right? I was stationed at Ft. Hood for 5 years. Some of the best bbq I ever had was at this little place on the road between Hood and Austin. What's the road, 95? You could take it or pay the tolls on the bypass.

Ennis-TX Grand Master
Ennis-TX
Posted

Actually from Ennis TX small town on 45 south of Dallas

  • 2 years later...
newmanky Apprentice
newmanky
Posted

Did you ever have a problem with the BBQ Im from Cincinnati as well and I love love love Montgomery inn if i can have it again oh man!! Please let me know I have a bottle at home and have been to scared. 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...