BBQ is definitely Bobby Flay's passion, and he makes it clear with a backyard spread destined to be a home run at your next summer party. Chef Flay hits the grill with an Upstate New York favorite: tangy, herbaceous Cornell Chicken with Grilled Steak Fries. Tender Grilled White Fish goes exotic when brushed with a spicy Moroccan Chermoula marinade. The American Southwest rubs up against Southeast Asia with Bobby's savory Red Curry Marinated Skirt Steak Fajitas. Finished off with a cocktail version of that quintessential summer combo, Strawberry and Rhubarb Margaritas, and you will wish the season would go on forever.

Recipes in This Episode

Grilled White Fish with Chermoula

Strawberry Rhubarb Margaritas

Red Curry Marinated Skirt Steak Fajitas

Cornell Chicken with Grilled Steak Fries

Bobby Flay's tour through the "it" cuisine of the Iberian Peninsula starts by taking the classic Cuban Sandwich to Madrid with a Spanish Spice-Rubbed Pork Butt topped with Sherry Vinegar/Honey Glaze, Serrano ham and salty Manchego cheese. Then, a slather of Piquillo Pepper Butter and a sprinkle of Grated Manchego adorn sweet Grilled Corn. He dresses Skewered Lamb first with a Spicy Pomegranate/Rioja Red Wine Vinaigrette and takes it over the top with a Mint-Almond Relish. The capper? A fruity Peach-Blackberry Sangria.

Recipes in This Episode

Grilled Corn with Piquillo Pepper Butter and Grated Manchego

Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish

Peach-Blackberry Sangria

Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze

Spanish "Cuban" Sandwiches

A recent trip to Sicily inspired Bobby Flay to really think about the foods of Southern Italy in a new way, to take those amazing flavors and traditions and turn up the heat -- literally. Spice is front and center with his Brined and Butterflied Chicken Alla Diavola, paired with a cool Lemony Fennel Slaw. Then Bobby puts gorgeous grill marks on a Southern Italian staple with his Grilled Eggplant Caponata Bruschetta with Ricotta Salata. The sea is always nearby, and Bobby uses it to his advantage by making a Grilled Tuna with Caramelized Onions, Cinnamon and Mint. A refreshing Prosecco cocktail called the Sgroppino completes this delicious tour of the warmer part of the peninsula.

Recipes in This Episode

Sgroppino

Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw

Grilled Eggplant Caponata Bruschetta with Ricotta Salata

Grilled Tuna with Caramelized Onions, Cinnamon and Mint

Bobby Flay knows just what to do to bring the fresh and simple flavors of Greece into your own backyard. Inspired by the sea, Bobby's Grilled Shrimp gets the classic accompaniment of fresh Tomato and salty Feta cheese; then he pairs simply Grilled Sardines with a piquant Garlic Walnut Sauce. Meat in Greece usually means lamb, and Bobby does that expectation justice by laying out a veritable feast of Rotisserie Lamb with Pomegranate and Mint, alongside a Lemon Feta Slaw and Homemade Grilled Pita. What better way to toast this feast than with a dazzling Vodka Grape Sparkler?

Recipes in This Episode

Vodka Grape Sparkler

Grilled Sardines with Garlic Walnut Sauce

Grilled Shrimp with Tomato and Feta

Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw

Bobby Flay takes us way beyond the burrito with his culinary tour of the diverse and delicious cuisine of Mexico. He starts off with a citrusy street food from the country's west coast: Charcoal Grilled Chicken Sinaloa Style. He serves it with a smoky, refreshing Grilled Green Onion, Quinoa and Corn Relish. Next up, we head to the heartland of Mexican food on the strength of Chef Flay's Oaxaca Burger topped with Manchego cheese, Avocado and Spicy Pickled Red Onions. Grilled Mango tricked out in the traditional way with Lime, Salt and caliente Ancho Chile Powder teases and tantalizes; and a Raspberry Peach Aqua Fresca puts out the fire. Que rico!

Recipes in This Episode

Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions

Raspberry Peach Aqua Fresca

Grilled Mango with Lime, Salt and Ancho Powder

Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish

The food of California, with its devotion to fresh, local and seasonal ingredients started a revolution all across America. Bobby Flay loves bringing the light fresh cooking of our 31st state to the grill, and kicks off California day with a savory Grilled Lamb Sausage Salad topped with Goat Cheese, Black Olives and Pistachio Vinaigrette. Next, he elevates the humble spud with his smoky and tangy Mustard Aioli Grilled Potatoes with Fine Herbs. Chef Flay believes you can't talk about California cuisine without mentioning its spiritual father Wolfgang Puck, so Bobby pays homage by grilling a Puck-inspired Smoked Salmon Pizza. We finish our trip with his refreshing Rose Punch, a drink that combines both the fruit orchards and vineyards of the Golden State. Westward ho!

Recipes in This Episode

Smoked Salmon Pizza (a la Wolfgang)

California Rose Punch

Mustard Aioli Grilled Potatoes with Fine Herbs

Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs

Classic Southern food is one of this country's most beloved regional cuisines, but a new style of cooking is rising out of Dixie, and Bobby Flay thinks it works beautifully on the hot grates! Light Smoked Trout Lettuce Wraps take us about as far from barbecue as you can get, topped with Sliced Carrots and a creamy Meyer Lemon Dressing. Then, a classic Southern cracker spread makes a surprising and tangy appearance on Chef Flay's juicy Pimento Cheese Bacon Burger. Next, Southern curry makes an appearance on his Curry-Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze. And finally, Bobby whips up a Sparkling Bourbon Lemonade, a heat-beater that just might unseat the Mint Julep as the go-to Southern cooler. It'll be delicious, y'all!

Recipes in This Episode

Pimiento Cheese-Bacon Burger

Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze

Smoked Trout Lettuce Wraps with Meyer Lemon Dressing and Carrots

Sparkling Bourbon Lemonade

Bobby Flay shows his love and knowledge of Asian flavors by mixing and matching the best of the East, starting with Korean-inspired Pork Shoulder Lettuce Wraps paired with bold and spicy Kimchi. Next, China makes an appearance with Chef Flay's Spice-Rubbed Lamb Chops that he slathers with Hoisin and serves with a Grilled Bok Choi Salad. Then, it's on to one of the most important ingredients in the Korean barbecue pantry as Bobby makes his Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish. Capped with a creamy and luscious Coconut Iced Tea Cocktail and your new-style barbecue experience will be complete.

Always keeping health and fitness in mind, Bobby Flay creates a menu for the barbecue that's delicious and guilt-free.

Bobby Flay utilizes the crown jewels of the Pacific Northwest to create an unbelievable barbecue menu that would make the region proud. Fresh from the Pacific, Hot Smoked Salmon is served with a crisp, refreshing Salad of Apples, Dried Cherries, Hazelnuts and Apple Cider Vinaigrette. Next, Bobby steams gigantic, gorgeous Dungeness Crabs in a pick-me-up sauce with Ginger, Soy, Lime and Mirin. And it wouldn't be a Bobby Flay barbecue without succulent Burgers cooked on Cedar Planks and served with Grilled Walla Walla Onions and Mushrooms.

Bobby Flay goes Mediterranean as he barbecues an amazing Italian menu that will have you shouting "Mangia!" Delicious Rosemary Smoked Chicken starts off this meal, followed by Wood Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette, and Grilled Roasted Pork Loin with "Sweet and Sour" Agro Dolce Grilled Peaches. Yum. And of course it wouldn't be an Italian barbecue without Bobby's personal twist on a Roman favorite - Grilled Pizza Bianca.

You might mistake Bobby Flay's backyard with a Mediterranean island when he's finished with this Greek inspired barbecue menu. His fresh and flavor infused dishes include Greek favorites like Gyros with Radish Tzatziki and Oregano Vinaigrette with Grilled Plum Tomatoes. Bobby makes culinary perfection look easy as he whips up Charcoal Grilled Shrimp and Kalamari with Grilled Lemons and Smoked Tomato-Black Olive Relish, and a Grilled Fingerling Potato Salad with Feta, Green Beans, Olives & Red Wine Vinaigrette.

Cuban pulled pork tacos with guava glaze; sour orange red cabbage jicama slaw; tirado de mahi mahi; Cuban skirt steak with a tomato escabeche and mango steak sauce. Bobby gets his groove on as he dazzles us with some Cuban barbecue classics with a twist. Cuban Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw are just for starters! A beautiful Tirado de Mahi Mahi is center stage, but save room for his not-to-be-missed Cuban Skirt Steak with a Tomato Escabeche and Mango Steak Sauce.

One of America's most celebrated BBQ regions takes center stage on Bobby Flay's menu today... and it doesn't get much bigger than Texas! Bobby's all-American BBQ menu includes favorites like Smoked Spice Rubbed Brisket Texas Style; Texas Style Potato Salad with Mustard and Pickled Red Onion; and a perfectly crispy Rotisserie Chicken with Black Pepper Mustard BBQ Sauce, Honey-Rum Baked Beans served with America's favorite - Burnt Ends. And to finish it off, Grilled Corn with a Maple Chipotle butter.

You may need a "siesta" after Bobby Flay is finished with this "grande" Spanish barbecue meal. For this menu, Bobby makes a stunning, seafood-filled, flavor-packed Paella on the Grill, accompanied by Spanish Spice Rubbed Rack of Pork with Sherry Vinegar BBQ Sauce and Grilled Peaches in Wine.

No need to cry for Argentina in Bobby Flay's amazing Argentinean style barbecue. Perhaps nothing screams Argentina more than Grilled Skirt Steak with Green and Smokey Red Chimichurri Sauce. And to go along with the spice, Bobby grills up a Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini. Plus a Pisco Sour Wine Sangria Bobby style.

Fresh catch is the theme of the day in this barbecue seafood extravaganza! So sail along as Bobby grills up some Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce along with one of his personal favorites, a Grilled Lobster Sandwich with Charred Corn & Avocado Salsa and Grilled Onion. And if your mouth isn't already watering, Bobby's Sea Scallop Skewers with a Creamy, Hot Pepper & Garlic Vinaigrette make a fabulous accompaniment to Grilled Oysters in a spicy Fra Diavolo Sauce.

Bobby Flay pays homage to the birthplace of California barbecue, and grills up a fantastic Santa Maria style BBQ Tri Tip with Santa Maria Pinquito Bean Relish, with fresh Tomato Relish and Grilled French Bread. Just as your taste buds are soaring, he serves up Grilled Artichokes with Green Goddess Dressing from California's "Artichoke Capital of the World." Bobby tops off his meal with Grilled White California Peaches with Almond-Mint Pesto and a dazzling Peach Sparkling Wine Cocktail.

What a treat you're in for in this Middle Eastern Bobby Flay style barbecue! Bobby whips up an amazing Tuna Kofte with a Pomengranate-Molasses-Fresh Mint Glaze with Crushed Spicy Hummus. And of course there must be lamb, so he makes Apricot Glazed Lamb Chops with Pistachio and Sumac; Sea Scallops with Cracked wheat Salad, and a Grilled Bread Salad with Peppers, Tomatoes and Green Onion Vinaigrette.

Bobby flexes his sushi chef muscles as he whips up an amazing Japanese barbecue extravaganza. Seared Tuna, Yellow Tail and Salmon are lightly grilled on a hibachi, and served along with Miso Glazed Grilled Japanese Eggplant. Chicken Yakitori spices things up, and Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce rounds out this incredible meal.

Bobby Flay goes Mediterranean as he barbecues an amazing Italian menu that will have you shouting "Mangia!" Delicious Rosemary Smoked Chicken starts off this meal, followed by Wood Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette, and Grilled Roasted Pork Loin with "Sweet and Sour" Agro Dolce Grilled Peaches. Yum. And of course it wouldn't be an Italian barbecue without Bobby's personal twist on a Roman favorite - Grilled Pizza Bianca.

It looks like Oktoberfest in Bobby Flay's barbecue world when he cooks up a classic German feast on the grill! First up, Hot Smoked Trout Salad with Cucumbers, Grilled Fingerling Potatoes and a Mustard-Dill Vinaigrette. Don't be shy because he's just getting started! Next up, plump Beer Brined Brats with a decadent Fondue, Bacon and Mushrooms. And it doesn't end there. Bobby rounds out this barbecue feast with Grilled Radicchio & Kale Sauerkraut Style.

Get your margaritas going because Bobby is doing barbecue Mexican style! He grills up a Whole Red Snapper with Grilled Vera Cruz Salsa, and Tamarind Duck Glazed Tacos with Grilled Pineapple-Habanero Pickled Onion Relish, served with Corn Tortillas, of course. A Slow-Smoked Pork Tenderloin with Napa Cabbage Slaw and Queso Fresco promises to please.

Bobby is in spice box heaven as he creates a gorgeous India inspired barbecue menu. Grilled Halibut with Corn-Coconut Curry Sauce starts things off, along with Grilled Shrimp Skewers with Cilantro Mint Chutney. The flavors and spices jump off the screen, and Bobby gets going on his Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon, sending us soaring. Plus Indian Naan Bread.

Bobby Flay takes the classic dishes from his favorite holiday, Thanksgiving, to his favorite place: the outdoor grill! For this summertime feast, Bobby cooks Cajun Brined Turkey two different ways and serves it alongside Grilled Idaho Potatoes with Crabmeat-Green Onion Dressing, Grilled Crawfish with Tabasco-Tarragon Butter, and an Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs.

Bobby Flay's exploring the flavors that first inspired him, and he is giving some unlikely ingredients the Southwestern treatment! First, Grilled Oysters christened with a tart and spicy Jalapeno-Cilantro Mignonette; then some meaty Lobster Tails hit the grill brushed with savory Lemon and Red Fresno Chile Butter. Yet, it is not all seafood on this tour. Taking inspiration from his favorite fried chicken, Chef Flay makes Red Chile Buttermilk Brined Chicken that he takes to Taos with a Spicy Mango Honey Glaze. Paired with a Napa Cabbage Cole Slaw with Creamy Cumin Vinaigrette and a refreshing Lime Ricky Margarita Float, the desert heat has never been cooler.

Recipes in This Episode

Grilled Lobster Tails with Lemon-Red Fresno Butter

Coleslaw with Creamy Cumin Vinaigrette

Grilled Oysters with Jalapeno-Herb Mignonette

Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze

Lime Ricky Float Margarita

There is something so American about an afternoon tending the grill and Bobby Flay continues that tradition with some luscious stateside treats, like his Grilled Soft Shell Crab Sandwich topped with Red Slaw and sweet Yellow Tomatoes. Then Chef Flay crisps up a treat from his city childhood with his version of everyone's favorite lunch on the go, New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish. The true magic of American fire-cooking is achieved with his low and slow Smoked Prime Rib topped with a Red Wine Steak Sauce that evokes the red leather banquettes of a classic steakhouse. A Sweet Cherry Slushy brings refreshment and color to this feast celebrating the delicious Red, White and Blue.

Recipes in This Episode

New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish

Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes

Sweet Cherry Slushy Cups

Smoked Prime Rib with Red Wine Steak Sauce

Bobby Flay loves every inch of Italy from Sicily in the south all the way up to the Alps in the north. Today, he focuses that devotion on the top half of the country as he lights up the backyard with some Northern Italian-inspired grilling. Where better to start than with the legendary, crave worthy hunk of meaty deliciousness from Florence - the famous Bistecca alla Fiorentina. Chef Flay tops this marinated medium-rare Porterhouse with an herby, fragrant Balsamic-Rosemary Steak Sauce and pairs it with a salad made of Grilled Treviso with Gorgonzola. Next, he pays homage to the pizzerias of Naples by making a Grilled Pizza topped with Shaved Asparagus, Robiola and Romano cheeses and Parsley Oil. Then he tops a savory sausage Spiedini Hoagie with a Caprese Relish featuring fresh mozzarella and tomatoes. Finally, Bobby raises a toast to La Dolce Vita with his glamorously refreshing Raspberry-Basil Limoncello Cocktail. Saluti!

Recipes in This Episode

Pizza with Shaved Asparagus and Robiola

Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Raspberry Basil Limoncello Cocktail

Spiedini Hoagies with Caprese Relish

It is the song of the islands as Bobby Flay brings the flavors and spices of the Caribbean to the grill. He conjures up the warm breezes by searing a Coconut Marinated Pork Tenderloin, and topping it with a fresh and spicy herb sauce; then breaks out the hot and savory island seasonings for some lip-tingling Smoked Jerk Chicken Wings with a sweet and sour Honey-Tamarind Dipping Sauce. Since the Caribbean is also famous for its azure waters, we dive into some beautiful seafood by way of Bobby's tart and refreshing Ceviche with Serrano Chiles, Mango, Smoked Tomatoes & Crispy Plantain Chips. No trip to the beach would be complete without an icy glass of Tropical Sangria, it will get you ready for the limbo in no time.

Recipes in This Episode

Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips

Coconut Marinated Pork Tenderloin

Tropical Sangria

Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce

The bold spices and vibrant colors of Mexican cuisine; smoked adobo marinated brisket tortas; grilled red snapper with pineapple-green onion butter; arugula salad; coconut margaritas.

Southwestern-style barbecue; spice rubbed bison short ribs; grilled fish tacos; creamed corn succotash; tequila sangria.

The flavors of Italy; fennel-garlic smoked pork; panzanella verde; grilled baby artichokes; espresso soda.

Basil rubbed halibut with puttanesca relish; maple-mustard-mixed pepper glazed salmon; grilled sausages with shallot relish and ricotta; summer fruit smoothies.

Hot lobster rolls with lemon-tarragon butter; caramelized scallops with green pea vinaigrette; swordfish and eggplant salad; homemade raspberry ginger ale.

A barbecue menu with Spanish flair includes a seafood salad, baby lamb chops, grilled portobello salad with hazelnut pesto and a strawberry and pink grapefruit sangria.

Bobby Flay has Italy on his mind while barbecuing mouthwatering dishes like Fennel-Garlic Smoked Pork With Fennel Gremolata and Grape Mostarda, Panzanella Verde and Grilled Baby Artichokes With Mixed Herbs and White Wine. And he finishes things off with an effervescent Espresso Soda.

Recipes in This Episode

Fennel-Garlic Smoked Pork with Fennel Gremolata and Grape Mostarda

Panzanella Verde

Grilled Baby Artichokes with Mixed Herbs Vinaigrette

Espresso Soda

BBQ ribs with a root beer sauce; grilled shrimp with tomato-bacon-scallion vinaigrette; smoked sausage with green tomato relish; Mississippi mud pie milkshakes.

Lamb Shawarma with a red pepper-walnut tahini sauce; honey glazed grilled fig salad with feta and pistachios; grilled quail with pomegranate BBQ sauce; tabbouleh; apricot-mint sours.

Bobby Flay turns the barbecue world upside down by featuring classic American dishes reimagined with international flair. He'll add the tangy flavors of Asia to his Korean Pulled Pork Sandwich With Asian Slaw and spice things up with his Curried Lobster Roll. He'll also create a rustic and elegant Grilled Tuscan Tuna Salad and serve a Watermelon-Mint Iced Tea inspired by his travels the Greek Isles. It's a trip around the world, right from the backyard!

Recipes in This Episode

Curried Lobster Rolls

Watermelon-Mint Iced Tea (Greek Inspired)

Korean Pulled Pork Sandwich with Asian Slaw

Grilled Tuscan Tuna Salad

Bobby Flay says goodbye to summer with a barbecue party celebrating the best ingredients from Long Island, his summer home.

Bobby Flay transports his barbecue to the islands of the Caribbean with his Grilled Jerk Rack of Pork, Radicchio-Green Mango Slaw, Grilled Hasselbeck Sweet Potatoes and a Dark and Stormy cocktail.