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 Image from chef Jamie Purviance's book, "Weber's Way To Grill." (Sun Media files) |
We're grilling for glory -- and Canadians lead the world in our love of outdoor eating.
These serendipitous results came out in a recent international survey on behalf of Weber-Stephen Products Co. It's the only one of its kind that probed the grilling know-how of people in 15 countries across five continents, representing a total of 390 million grillers -- and Canadians topped the list.
The recent survey found that Canadians are also the most apt to own some type of outdoor grill (89%).
Canadians (88%) and Australians (91%) prefer gas models, while charcoal models are most popular in Denmark (86%), Mexico (83%) and Spain (82%). Germany has the highest ownership of electric grills (47%).
In terms of food, the majority of countries said beef tops the list as a regularly grilled food item, with pork coming a close second.
And in Canada, it's the guys who rule the grills.
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The bottom line?
All over the world we grill for three reasons: Great flavour, and spending time with family and friends.
And time spent out of doors.
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HERB-CRUSTED BEEF TENDERLOIN ROAST WITH WHITE WINE CREAM SAUCE
From chef Jamie Purviance's book, Weber's Way To Grill
RUB:
1 1/2 Tbsp. (22 ml) dried tarragon
2 1/2 tsp. (12 ml) kosher salt
2 tsp. (10 ml) freshly ground black pepper
2 1/2 tsp. (12 ml) dried thyme
1 tsp. (5 ml) rubbed dried sage, packed
1 whole beef tenderloin, 6 lbs. (2.7 kg) untrimmed
Extra-virgin olive oil
SAUCE:
1/2 cup (125 ml) EACH minced shallot and rice vinegar
1 1/2 tsp. (7 ml) dried tarragon
Pinch dried thyme
1/2 cup (125 ml) EACH dry white wine and sodium-reduced chicken broth
1 1/2 (375 ml) cups whipping cream
1/2 cup (125 ml) packed minced, fresh Italian parsley
Kosher salt
In a small bowl mix rub ingredients. Trim and discard excess fat and silver skin from tenderloin. Part of thin "tail" end of tenderloin may separate as it is trimmed, but leave it connected to main muscle as much as possible. Lay tenderloin out flat and straight, smoothest side up, aligning narrow pieces at tail end. Neatly fold tail end of the tenderloin under itself to form an even thickness. Tie roast snugly with butcher's twine at even intervals. Secure folded end with two strings. Lightly coat roast with oil and season all over with rub.Let roast stand at room temperature for 30 minutes to 1 hour before grilling. Prepare grill for direct and indirect cooking over medium heat.
In a large skillet over high heat, combine shallot, vinegar, tarragon and thyme, and cook until vinegar evaporates, 3 to 4 minutes, stirring often. Add wine and broth, and boil until reduced to about cup (125 ml) 3 to 4 minutes. Add cream and boil until surface is covered with large, shiny bubbles and sauce is reduced to about 1 cups (375 ml), 5 to 7 minutes. Remove from heat, adjust the seasonings and set aside. Reheat and add parsley just before serving.Brush cooking grates clean. Sear roast over direct medium heat for about 15 minutes, turning a quarter turn once every 3 to 4 minutes. Then slide roast over indirect medium heat and cook until it reaches your desired doneness, 20 to 30 minutes for medium-rare, turning once. Keep lid closed as much as possible during grilling. Remove from grill, loosely tent with foil and let rest for 10 to 15 minutes. Temperature will rise 5 to 10 degrees during this time.Snip and remove all twine from roast. Cut meat crosswise into - to 1-inch (1- to 2.5-cm) slices. Season to taste with salt. Serve warm with sauce.
Serves 8 to 10.
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Author Chris Lilly, considered a world champion pitmaster, says "America is in the middle of a barbecue Renaissance." If anyone knows, it's Bob, executive chef of Big Bob Gibson barbecue competition cooking team, which has amassed 10 World BBQ Championships. The book offers easy-to-follow tips on everything from pit preparation to the type of wood to use. Plenty of rubs to choose from and easy instructions, plus a host of amazing recipes.
Francis Mallmann is considered one of the most famous and venerated chefs in South America. In his excellent cookbook, written with Peter Kaminsky (author of Pig Perfect: Encounters with Remarkable Swine), he offers up a completely different perspective on outdoor grilling using a "parrilla" -- a cast-iron barbecue grate set over hot coals -- to create such wonders as beef tournedos wrapped in bacon and sage and, of course, the perfect steak.
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BBQ BITS & BITES
The 20th annual Leger Marketing survey on barbecue trends found that almost half of the respondents (45%) say they plan to grill more this year and eat out less. The main reason cited? The economy.
38% are grilling more veggies this year making the cooking styles of Canadians healthier.
25% of respondents report owning two or more barbecues.
83% say liquid propane barbecues remain the grill of choice.
58% of respondents who say they are the primary griller are men.
1st In a new Canadian trend, steak sizzles to the top as both the food item most often grilled as well as the favourite. For the first time, steak displaces hamburger in the "most popular" category. Hamburger dropped to third place, after chicken pieces. However, the ubiquitous meat pattie clings to second place on the most-often grilled list.
rita.demontis@sunmedia.ca