Barbecue University

Where there's smoke, there's fire, and where there's fire, there's BBQU®. This show focuses on the art of smoke-roasting on the grill: grilled tomato...

Steve prepares sweet and sticky Kansas City-style spare ribs, spicy Memphis dry rubbed baby back ribs and Jamaican jerk baby backs.

Learn how to grill the perfect steak, from an herb-butter crowned New York strip to an authentic bistecca alla fiorenta to wine and juniper marinated,...

This week, shish kebab gets a college education, with a global look at stick food. Recipes for shrimp grilled on sugar cane, Turkish shish kebab, gril...

If fish sticking to the grill sounds like a familiar problem, the Professor has the solution. Learn the ABCs of fish grilling with cedar-planked salmo...

In the class, the Professor takes up the topic of meatless grilling. Grilled quesadillas; grilled pizza with mozzarella and basil; balsamic grilled po...

A serious look at the latest craze to sweep the American barbecue circuit: chickens, duck, quail, even turkey grilled upright on a can of beer or soda...

In much of the U.S. barbecue means pork. The Professor goes whole hog, literally, showing you how to make Carolina-style pulled pork, mojo-marinated g...

This show offers some new twists on American barbecue favorites, including herb-butter stuffed burgers, chili and cheese stuffed hot dogs, an eye-popp...

The Professor takes you on a world tour of beef on the grill, from English smoke roasted prime rib to Nicaraguan-style churrasco (grilled beef tenderl...

High in flavor, low in fat, and mercifully short on preparation time, grilling is a great way to eat healthily, especially when the menu includes chic...

If burnt skin and raw meat characterize your attempts to grill chicken, the Professor will set you straight. Learn how to prepare garlic lemon rotisse...

Move over shrimp on the barbie. Make way for scallops grilled on rosemary skewers, garlic grilled clams and mussels, and a spectacular whole grilled l...