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Cumin Scented Oven-Baked Ribs with Sweet and Tangy BBQ Sauce

Recipe | Courtesy of Kelsey Nixon
Total Time:
3 hours 25 minutes

Backyard Cookout

Episode | From: The Kitchen
Fire up the grill for a delicious Alabama White Sauce Chicken recipe and then see how to doctor up store-bought barbecue sauce. Geoffrey Zakarian shows how to grill a lobster and Katie Lee has a colorful quinoa side salad. Plus, tips to set up the perfect barbecue buffet, grill trends, answers to your most common grill questions, and a Tequila Sunrise. Mentioned in this episode: Upgrade Your BBQ Sauce How to Keep Party Spritzers Cool

Bobby's Cedar-Planked Burgers

Video | 03:08
Cedar planks add even more flavor complexity to Bobby's barbecue burgers.

Hot Rotisserie Chicken with Cornbread

Video | 02:29
Guy Fieri's in heaven with this combo of perfectly seasoned chicken and delicious cornbread.

Up in Smoke

Episode | From: Restaurant: Impossible
Five years ago, Lisette and Steve got married, blending their families, and purchased the Mill Creek BBQ Restaurant in Redlands, Calif., modeling it after her father's established nearby restaurant. Instead of the faster, more casual version of her father's restaurant, Chef Robert Irvine finds some of the most tasteless barbecue and inefficient management he's ever come across. He'll have just two days to change the barbecue from boring to bold, get Steve to regain his mojo and find a way to repair the severely broken relationship between Lisette and her 21-year-old daughter.

Jeff Mauro's Pastrami-Rubbed Smoked Tri-Tip

Video | 07:09
Jeff Mauro transforms a gas grill into a smoker to add pastrami flavor to a tri-tip steak.

Smoked Trout Lettuce Wraps with Meyer Lemon Dressing and Carrots

Recipe | Courtesy of Bobby Flay
Total Time:
23 hours

Whole Snapper with Grilled Vera Cruz Salsa

Recipe | Courtesy of Bobby Flay
Total Time:
1 hour 55 minutes

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