As we welcome summer and the temperature heats up, people everywhere start their annual pilgrimage from the kitchen to their outdoor grills. Outdoor grilling and barbecuing have evolved from what might have seemed limited to hamburgers, steaks, sausages and hot dogs not too long ago to a time where nearly everything can be cooked outdoors over an open flame or in a smoker.
Across North America, summer grilling is as much a pastime as baseball and apple pie. According to a survey by the Hearth, Patio & Barbecue Association (HPBA) nearly two thirds of American adults and more than 70% of Canadian adults own a grill or smoker. In the USA, Independence Day (celebrated annually on July 4) is by far the most popular day of the year for barbecuing, with 68% of grill owners planning to barbecue during the holiday.
According to the same HPBA survey, while many people grill outdoors for convenience, entertainment and for lifestyle reasons, most grillers say they do so for the flavors of the food produced on their barbecues or smokers. Vegetables, fish, poultry and the aforementioned meats often taste better when cooked over an open flame. UIG contributing partner Reda & Co features a large collection of food from a stable of terrific, professional food specialists. This gallery visualizes some great grilling ideas from the Reda & Co collection.
Fresh homemade hamburger with black sesame seeds in old metal plate with french fried potatoes over old wooden table with dark background. Dark rustic style. Credit: Natasha Breen/REDA&CO/UIG 
Whole grilled BBQ rack of lamb, served with seasoning on clay tray over old wooden background. Credit: Natasha Breen/REDA&CO/UIG 
Grilled BBQ chicken meat wings and legs served on round wood chopping board with two sauces and salt on gray textile over dark wooden background. Credit: Natasha Breen/REDA&CO/UIG 
BBQ grilled pork ribs, corn, green chili and red bell pepper, served on wooden chopping board with salt and fresh basil over black wooden background. Flat lay. Credit: Natasha Breen/REDA&CO/UIG 
Grilled veal tomahawk steak with vegetables brussels sprouts, romanesco and corn cobs served with cutlery on wooden serving chopping board over old wood background. Top view with space. Credit: Natasha Breen/REDA&CO/UIG 
Variety of BBQ snack lunch. Plates grilled spicy king prawn kebabs, mushrooms skewers, bread, french fries potatoes, tomatoes with sauces and greens over blue wooden background. Flat lay. Credit: Natasha Breen/REDA&CO/UIG 
Sheep skewers, Pater Montium restaurant, Guardiagrele, Abruzzo, Italy. Credit: Alfio Giannotti/REDA&CO/UIG 
Grilled vegetables green asparagus, garlic, lemon, spring onion, zucchini, cherry tomatoes, salad on bbq grill rack over charcoal. Top view. Barbecue concept. Credit: Natasha Breen/REDA&CO/UIG 
Cantonese BBQ Pork Belly with spring onion served in ceramic plate with chopsticks over dark wooden plank background. Flat lay, space. Credit: Natasha Breen/REDA&CO/UIG 
BBQ spicy chicken wings served in ceramic bowl with red sauce, grilled sweet corn and parsley bundle on light blue table. Credit: Natasha Breen/REDA&CO/UIG 
BBQ chicken kebabs on skewers. Selective focus. Credit: Zoryana Ivchenko/REDA&CO/UIG 
Tofu and Sweet Pepper Skewers. Rustic style. Selective focus. Credit: Zoryana Ivchenko/REDA&CO/UIG 
Delicious and sweet marshmallows on stick over the bonfire. Credit: Anjelika Gretskaia/REDA&CO/UIG 
Grilled spicy beef lyulya kebab on sticks on flat bread with grilled vegetables sweet corn cob, tomato and paprika, tomato sauce. On wooden table. Credit: Natasha Breen/REDA&CO/UIG 
Grilled Tanuta (Spondyliosoma cantharus). Typical Mediterranean fish with potatoes, carrots and celery. Sardinia, Italy. Credit: Enrico Spanu/REDA&CO/UIG
Sources:
All photos from REDA&CO/UIG