Season 3

Much at Steak. A show devoted to the most awesome cut of meat to grill: steak. Unleash your inner carnivore and build your confidence whenever you step up to the grill to cook the perfect slab of meat. Learn how to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Wood-Grilled Beef Tomahawk; Cherry-Smoked Strip Steak; Bacon-Wrapped Albacore.

A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere. Nashville Hot Wings; Monroe County Pork Steaks; Piri Piri Prawns; Tandoori Lamb

From blackening to curing, use an array of techniques to jazz up the catch of the day. These dishes are sure to please even the pickiest of pescatarians. Salt Slab-Grilled Rockfish; Blackened Tuna; Grilled Shrimp; Maple-Cured Smoked Salmon.

Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across Planet Barbecue. From chicken kebabs to smoke-roasted turkey, use smoke and fire to make your bird shine. Tabaka Chicken; Moroccan Chicken Kebabs; Grilled Pound Cake; Truffle Stuffed Smoked Turkey

Pan-Asian pit masters and mistresses have developed an edgy and innovative grill culture that celebrates umami. Harness the flavors and techniques of the Pacific Rim to create unique dishes with Asian flair. Grilled Striped Bass; Grilled Thai Beef Salad; Coconut-Grilled; Char Siu Chicken Thighs.

Smoke is the soul of barbecue. Create some outside-of-the-box dishes with smokey flavor. These unusual recipes will impress adventurous and conservative eaters alike. Cherry-Smoked Duck Breast; Chiles Rellenos; Smoked Mushroom Bread Pudding; Texas Beef Clod

In this “surf and turf” show, meet Stephanie Munz, the lively Santa Barbara-based diver/fisherwoman who demonstrates how to prepare unusual fresh catches like sea urchins and whelks. Plus, find out how a little twist can amp up familiar ingredients like veal and lobster. Eggs on Eggs; Lobsters & Grilled King Crab; Grilled Veal Chops; Rotisserie Beef Plate Ribs

This show goes whole hog, with pork belly, chops, and pork loin. From brining and smoking to stuffing and wrapping, use a variety of techniques to celebrate pork with mouth-watering dishes. Pastrami Bacon; Cider-Brined Pork Chops; Yankee Porchetta; Bacon-Wrapped Onion Rings.

This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. Put a modern spin on these classic favorites with some unique techniques and unexpected ingredients. Cherry-Glazed Baby Backs; Brisket Bean Tostadas; BBQ Titans’ Brisket; Korean Pulled Pork.

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Indulge your Mexican craving with the authentic flavors in these unusual dishes. Ember-Roasted Salsa; Quesadillas; Chipotle-Marinated Pork Tenderloin; Grilled Pineapple.

This show highlights the conviviality of a South American cookout, which can last through the day and well into the night. Add some dishes from this multi-cultural continent to your grilling repertoire. Peruvian Roast Chicken w Aji Amarillo Sauce; Choripan; Brazilian Churrasco.

Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites. Maple Sriracha-Smoked Chicken Legs; Four Bean Salad; Burgers Three ways.

Steven takes a field trip to the famed Hitching Post II in Buellton, California, where owner Frank Ostini demonstrates the ultimate Santa Maria barbecue. Back on the set, Santa Barbara fisherwoman Stephanie Munz shares her secret for grilled whelks (sea snails). The celebration continues as we meet some of the production crew and go behind the scenes of Project Smoke. Hitching Post Beef Rib Chop; Grilled Whelk Kebabs; Crispy Brisket Bean Tostadas.