Fun factoids from the 21st annual Weber Canadian GrillWatch Survey
According to (48%) of survey respondents, steak ranks #1 in terms of all-time favourite barbecue food item for all Canadians. The second and third choices are chicken and hamburgers, respectively.
- Canadians chose dessert and shellfish as the two most challenging items to barbecue.
- Canadians love to entertain: 90% say they entertain family and friends at home; 60% host family and friends ten times a year, on average.
- Essentials for a successful barbecue party include: a) good food (87%), b) appropriate weather (84%), c) a convivial crowd (59%), and d) cocktails (40%).
- Grilling recipes are most likely to come from: the Internet (44%), friends and family (41%), cookbooks (38%); 3% admit they simply experiment or try out their own ideas.
- The majority of respondents (56%) prefer grilling in the summer; 43% report they grill year-round (an increase of 33% since 2005).
- Birthdays and Canada Day are the top two favourite days for outdoor cooking (65% and 64%, respectively).
- Of the features available on full-size models, grill owners of both sexes use the side burner most often (39%), followed by the rotisserie (32%).
- When it comes to accessories, Canadians are using their grilling gear more these days than in the past (30%).
- One in seven Canadians (15%) enjoy cooking pizza on the grill, and mozzarella cheese and mushrooms rate as the most popular toppings.
- 3 tablespoons vegetable oil
- 2 tablespoons ginger fresh, finely grated
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper ground
- 2 pounds porterhouse steaks each about 1 1/4 and 1 inch thick, trimmed of excess fat
- 3 tablespoons sesame seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- In a small bowl mix the oil, ginger, salt, and pepper. Smear the mixture on both sides of each steak. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over high heat (450 to 550 F).
- Heat a 10-inch skillet over medium heat. Add the salt ingredients. Cook until deep golden brown, 5 to 10 minutes, stirring occasionally with a wooden spoon to prevent burning. Divide the roasted salt evenly among four small dipping bowls.
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salt. Guests are meant to dip an edge of each slice of steak in the salt.