Spring has sprung, and so, too, has the good ol' barbecue. A little weathered from sitting unused most of the winter, our trusty Weber just needed a good scraping and soon we were ready to cook outdoors again.

And fortunately, it's pretty easy to get a gluten-free meal when a barbecue is involved. Meat, potatoes and vegetables taste great when cooked up on the grill. Add a salad and some rice, and you have quite a feast.

Of course, there are some steps we have to take to keep gluten out of that feast:

1. Marinades
Make sure to read the labels. Many stores are carrying gluten-free dressings. I found a bottle of Maple Grove Farms Lime Cilantro dressing at Westborn Market, but Kraft Italian also is gluten-free and makes a great marinade.

Or you can always make your own:

• Chicken: Stream olive oil and whisk into equal part balsamic vinegar. Chop desired amount of fresh rosemary and garlic and whisk into dressing. Pour over chicken , cover and refrigerate for at least 1/2 an hour.
• Pork: Whisk together 1 cup of orange juice, 2 minced garlic gloves (or 1 tablespoon dried garlic), 1 teaspoon honey, a pinch of cayenne pepper and salt and pepper to taste. Drizzle in 1/4 cup olive oil, whisking vigorously. Let pork marinate for at least 1 hour.
• Beef: In my opinion, all it needs is a little dry rub: garlic, pepper, salt. But the balsamic rosemary marinade for chicken might also be good.
• Veggies and/or fish: In small bowl, dissolve 1 tablespoon wasabi powder (found in Asian section of most supermarkets) into 1 tablespoon boiling water. Blend wasabi mixture, 2 cloves of minced garlic, 1/2 cup peanut oil, 1/4 cup red wine vinegar or rice vinegar, 1 tablespoon sugar and 1 tablespoon of chopped onion in food processor. Pour over large veggie chunks and marinade 1/2 hour. (Derived from Wasabi Vinaigrette recipe in "300 Big & Bold Barbecue and Grilling Recipes" by Karen Adler and Judith Fertig, Robert Rose (2009).

2. Barbecue sauce
Hot Rod Bob's is made in Michigan and is gluten-free. I found a bottle at Whole Foods, but have also seen it at Hiller's. Make your own by experimenting with ketchup, tomato sauce, garlic powder, Worcestershire sauce, brown sugar, smoke flavor, cumin and cayenne.

3. Dining out
If you're at a family barbecue, or a could-be-contaminated grill, simply ask that your food is cooked on a piece of aluminum foil.

4. Buns
A good bun is hard to come by, and I'm still searching for one my son will tolerate. So far, he's happy with his burger on a piece of toasted gf bread, or a plain hot dog. I have to say, the Ener-G brand comes the closest.

5. Corn
Be careful with butter and margarine. I like Smart Balance varieties. However, my favorite corn method is to put an ear of shucked corn in a square of foil, rub with an ice cube, then salt and pepper. Put ice cube in foil and wrap. The cube will melt and steam the corn. No butter necessary! Some people also like to soak corn in their husks overnight and simply grill whole.

Enjoy outdoor cooking season. I know I will!

Eco tip: According to Kate Heyhoe, author of "Cooking Green," Propane gas and electric grills, although they still consume natural resources and release toxins, are a greener choice because they release less carbon monoxide than charcoal. However, she suggests using a charcoal chimney in lieu of lighter fluid to lessen your carbon footprint if you, like me, prefer to cook on the barbecuing favorite.