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.