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Season 4, Episode 8

Bobby's Basics: Bold Flavor Barbecue

Chef Bobby Flay wakes up his taste buds with a bold menu: He's mixing up a spicy marinade for a juicy Grilled Beef Tenderloin and toasting spices for Grilled Smashed Potatoes. Plus, a sweet and sour dressing for a bright tropical-style slaw and a refreshing hibiscus-flavored Agua Fresca.

Saturday
May 27
8am | 7c
Season 4, Episode 2

Bobby's Basics: Simply Skewers

Chef Bobby Flay creates a Mediterranean-inspired menu using some of his go-to grilling tricks. He'll use his favorite gadget -- skewers -- to make grilling simpler for Zucchini With a Jalapeno Yogurt Sauce and Shrimp drizzled with a Calabrian Chile Oil, served with a Greek spin on classic Pasta Salad. Plus, Bobby's foolproof formula for mixing up a pitcher of refreshing Sangria.

Sunday
May 28
8:30am | 7:30c
Season 4, Episode 9

Bobby's Basics: New Grilling Classics

Chef Bobby Flay's proving there's more to grilling than just burgers and hot dogs. His light and healthy menu features Grilled Halibut finished with a flavorful drizzle of citrus-brown butter vinaigrette, a versatile grilled veggie and bread salad tossed in an herb dressing and crunchy chilled green beans with a basic vinaigrette. And to get the party started -- blackberry-flavored shooters!

Sunday
Jun 4
8:30am | 7:30c
Season 4, Episode 7

Bobby's Basics: Farmers' Market Feast

Chef Bobby Flay shares his most versatile grilling techniques to make an incredible meal with whatever's freshest at the market. On the menu are his Sticky Glazed Chicken Thighs in Butter Lettuce and a Corn and Scallion Salad with a fresh herb dressing. Bobby's also using the grill for fresh peaches and topping them with an Arugula Pesto and thinly sliced Prosciutto. And with extra herbs on hand, Bobby mixes up a mint tea cocktail to drink!

Saturday
Jun 10
8am | 7c
Season 4, Episode 1

Bobby's Basics: Burgers, Fries and Shakes

Chef Bobby Flay is grilling an all-American menu and breaks down his essentials for creating a simple and delicious custom burger bar. His menu features Beef and Turkey Burgers with Horseradish Mustard and Chipotle Ketchup, Russian Dressing Slaw and Grilled Sweet Potato Fries With Honey Mustard-Mint Dipping Sauce. And where there's a burger there must be a shake, so Bobby mixes one up inspired by peach cobbler.

Saturday
Jun 17
8am | 7c
Season 4, Episode 6

Bobby's Basics: Sizzling Sausages

Chef Bobby Flay transforms ordinary grilled sausages into extraordinary sandwiches. His menu features Beer Glazed Grilled Bratwurst With a Wilted Red Cabbage Slaw and open-faced Grilled New York-Style Sausage Sandwiches With Balsamic Onions and Grilled Tomatoes. And he's cooling things down with a tea-infused bubbly cocktail.

Saturday
Jun 24
8am | 7c
Season 3, Episode 2

Four Corners 'Cue

Bobby Flay celebrates the flavors of his favorite American region with this Southwestern-style barbecue featuring dishes like Spice Rubbed Bison Short Ribs with an Orange-Honey-Chipotle BBQ Sauce, Grilled Fish Tacos, Creamed Corn Succotash and Tequila Sangria.

Sunday
Jul 2
8:30am | 7:30c
Season 3, Episode 10

Southern Style Barbecue

Bobby Flay celebrates one of his favorite regional American cuisines in this Southern barbecue menu that includes BBQ Ribs With a Root Beer BBQ Sauce, Grilled Shrimp With Tomato-Bacon-Scallion Vinaigrette, Smoked Sausage With Green Tomato Relish and Mississippi Mud Pie Milkshakes.

Saturday
Jul 8
8am | 7c
Season 3, Episode 3

Northeast Barbecue Feast

Bobby Flay is barbecuing the Northeast's freshest catches. He shares his go-to summer dishes like Hot Lobster Rolls With Lemon-Tarragon Butter, Caramelized Scallops With Fresh Green Pea Vinaigrette, Grilled Swordfish and Eggplant-Grilled Pepper Salad and a homemade Raspberry Ginger Ale. It's Bobby's perfect summer day, on a plate!

Sunday
Jul 9
8:30am | 7:30c
Season 4, Episode 11

Bobby's Basics: Veggie Delight

Chef Bobby Flay offers his simple steps for creating a healthy, vegetarian-style menu that packs a ton of flavor. First up, he reimagines pizza using a meaty Portobello mushroom topped with an olive, caper and tomato mixture with melted goat cheese. Then he's showcasing one of his favorite shortcuts for flavorful dressings and tossing it with some fresh greens and grilled whole wheat pita. Plus a healthier version of a fruity and creamy dessert, and Bobby's spin on a Vodka and Orange cocktail.

Sunday
Jul 16
8:30am | 7:30c
Season 3, Episode 6

Feast From the Middle East

Bobby Flay's inspired by the diverse cuisine of the Middle East in this flavorful barbecue. He's preparing Lamb Shawarma With a creamy Red Pepper-Walnut Tahini Sauce, Honey Glazed Grilled Fig Salad With Feta and Pistachios, Grilled Quail With Pomegranate BBQ Sauce and Tabouli and to drink, Apricot-Mint Sours.

Saturday
Jul 29
8am | 7c
Season 2, Episode 12

Eastern Intrigue

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.

Sunday
Aug 6
12:30pm | 11:30c
Season 2, Episode 7

Mezzogiorno, Mangia Bene!

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.

Saturday
Aug 26
8am | 7c

About the Show

Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Using abundant flavor-packed ingredients from around the world, and surrounded by a sea of grills and the grilling tools he loves most, Bobby transforms a backyard into a mecca of barbecue deliciousness. In Bobby Flay's Barbecue Addiction, the grilling maestro steps up his game — from charcoal, to smoke, to the global Q — and proves he's truly addicted to barbecue!

About the Host

Bobby Flay

Our resident grill master is always on the move with his hit shows: Beat Bobby Flay, Bobby Flay Fit, Barbecue Addiction and Food Network Star.

Broiled Cauliflower Steaks with Parsley and Lemon

Santa Maria-Style BBQ Tri-Tip

Beer-Simmered Bratwurst

Peach-Blackberry Sangria

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Korean Pulled Pork Sandwich with Asian Slaw

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Grilled Fish Tacos with Vera Cruz Salsa

Smoked Prime Rib with Red Wine Steak Sauce

Grilled Potatoes with Mustard-Garlic Dressing

Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

Sticky Glazed Chicken Thighs in Butter Lettuce

Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw

Grilled Rib-Eye Steak with Brown Butter and Blue Cheese

Grilled Skirt Steak with Green and Smokey Red Chimichurri

Grilled Shrimp Skewers

Long Island Iced Tea

Mustard Aioli Grilled Potatoes with Fine Herbs

Grilled Lobster Tails with Lemon-Red Fresno Butter

Chocolate Pumpkin Pie

Paella on the Grill

Cajun Brined Turkey-Two Ways

Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter

Holiday Sangria

Pressed Chicken with Salsa Verde

Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette

Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise