3x1 - Backyard Barbacoa

June 16, 2013

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.

3x2 - Four Corners `Cue

June 23, 2013

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

3x4 - Farm to Flame Summer Barbecue

July 7, 2013

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

3x5 - Northeast Barbecue Feast

July 14, 2013

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

3x6 - Spectacular Spanish Barbecue

July 21, 2013

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.

3x7 - Tropical Barbecue

September 8, 2013

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.

3x8 - Moroccan Grill Magic

August 4, 2013

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

3x9 - Southern Style Barbecue

August 11, 2013

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

3x10 - Feast From the Middle East

August 18, 2013

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.

3x11 - Barbecue Block Party

September 1, 2013

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

3x12 - Barbecue Block Party

September 1, 2013

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

3x13 - Fresh and Fit Grilling

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