Episode list

Bobby uses the crown jewels of the Pacific Northwest to create a BBQ menu. Prepared: Dungeness crabs; burgers cooked on cedar planks with grilled Walla Walla onions and mushrooms; smoked salmon.

A meal, inspired by California's Wine Country, includes grilled rib-eye, served w/goat cheese, Meyer lemon-honey mustard and watercress; apricot-glazed grilled-chicken salad topped w/grapes, almonds and Fresco chilies, grilled flatbread.

Bobby Flay cooks up a Mediterranean island, Greek-inspired barbecue menu, including gyros with radish Tzatziki and oregano vinaigrette; charcoal grilled shrimp and kalamaria.

Bobby dazzles us as he cooks some Cuban BBQ classics with a twist, including pulled-pork tacos with guava glaze; sour orange red cabbage jicama slaw; skirt steak with tomato escabecht and tomato sauce.

Texas BBQ menu includes smoked spice-rubbed brisket; Texas-style potato salad with mustard and pickled red onion; rotisserie chicken with black-pepper-mustard barbecue sauce; honey-rum baked beans; grilled corn with maple-chipotle butter.

You may need a "siesta" after Bobby is finished with this Spanish BBQ meal. Paella is made on the grill, along with spice-rubbed rack of pork with sherry-vinegar barbecue sauce and grilled peaches in wine.

No need to cry for Argentina in Bobby Flay's amazing Argentinean style BBQ. On the menu: grilled skirt steak with chimichurri sauce; rocket salad with fried egg; grilled chorizo and grilled provoleta crostini; and pisco-sour sangria.

Fresh catch is the theme of the day in this barbecue seafood extravaganza. Smoked swordfish with clam-garlic-parsley sauce; grilled lobster sandwiches; sea-scallop skewers with hot-pepper-and-garlic vinaigrette; grilled oysters fra diavolo.

Bobby pays homage to California BBQ. Prepared: barbecue tri tip with Santa Maria pinquito-bean relish; grilled artichokes w/green-goddess dressing; grilled white California peaches w/almond-mint pesto; and peach sparkling-wine cocktails.

You're in for a treat with this Middle Eastern Bobby Flay-style barbecue. The meal includes tuna kofte in a pomegranate-molasses-mint glaze; spicy hummus; apricot-glazed lamb chops w/pistachios and sumac; sea scallops w/cracked wheat salad.

Flexing his sushi chef muscles, he whips up a Japanese BBQ feast by grilling tuna, yellow tail & salmon on a hibachi. Also prepared: miso-glazed Japanese eggplant; chicken yakitori; & Asian spice-rubbed ribs w/pineapple-ginger BBQ sauce.

Bobby goes Mediterranean, as he barbecues an amazing Italian menu, including rosemary smoked chicken; wood-grilled oysters; grilled roasted pork loin with agrodolce grilled peaches and grilled pizza bianca.

It looks like Oktoberfest in Bobby Flay's barbecue world. On the menu: hot smoked-trout salad with cucumbers; grilled fingerling potatoes with mustard-dill vinaigrette; beer-brined brats with fondue.

Get your margaritas going because Bobby is doing barbecue, Mexican style. On the menu: whole red snapper with salsa Veracruz; duck tacos with pickled-onion relish; slow-smoked pork tenderloin with napa-cabbage slaw and queso fresco.

Bobby is in spice box heaven as he creates a Indian-inspired bbq menu, featuring grilled halibut with corn-coconut curry sauce; grilled shrimp skewers w/cilantro-mint chutney; smoked ginger chicken w/cardamon, cloves, cinnamon; naan bread.

Bobby takes Thanksgiving dishes, and brings them to the outdoor grill. He makes Cajun brined turkey two different ways; grilled Idaho potatoes with crab-meat green onion dressing.