"flame grilling"

#13217491

19 January 2026

Residents of an apartment building in the Pozniaky neighborhood grill meat over barbecues in a courtyard by flashlight during prolonged power outages and heating disruptions caused by Russian missile and drone attacks on the energy system of Ukraine in Kyiv, Ukraine, on January 18, 2026

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#13217493

19 January 2026

Residents of an apartment building in the Pozniaky neighborhood grill meat over barbecues in a courtyard by flashlight during prolonged power outages and heating disruptions caused by Russian missile and drone attacks on the energy system of Ukraine in Kyiv, Ukraine, on January 18, 2026

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#13217494

19 January 2026

Residents of an apartment building in the Pozniaky neighborhood grill meat over barbecues in a courtyard by flashlight during prolonged power outages and heating disruptions caused by Russian missile and drone attacks on the energy system of Ukraine in Kyiv, Ukraine, on January 18, 2026

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#13217495

19 January 2026

Residents of an apartment building in the Pozniaky neighborhood grill meat over barbecues in a courtyard by flashlight during prolonged power outages and heating disruptions caused by Russian missile and drone attacks on the energy system of Ukraine in Kyiv, Ukraine, on January 18, 2026

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#13217496

19 January 2026

Residents of an apartment building in the Pozniaky neighborhood grill meat over barbecues in a courtyard by flashlight during prolonged power outages and heating disruptions caused by Russian missile and drone attacks on the energy system of Ukraine in Kyiv, Ukraine, on January 18, 2026

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#12480658

16 June 2025

A Burger King restaurant with the slogan ''Flame Grilling Since 1954'' is seen in Vienna, Austria, on June 7, 2025. Promotional posters and interior seating are visible through the storefront windows.

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#12210658

30 March 2025

A street vendor grills whole ducks on a rotating charcoal spit at a sidewalk food stall in Thanh Hoa, Vietnam, on March 30, 2025. The setup is located in front of a local business.

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#11149948

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149950

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149951

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149953

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149954

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149956

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149957

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149959

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149960

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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Commercial use is not permitted without prior authorization.
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