Barbecue University - Season 1 

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 gazpacho, ember-roasted baba ganooj, home smoked salmon, and smoke-roasted pears for dessert.

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, wood-grilled, fork tender fillet mignons.

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, grilled asparagus "rafts," and cinnamon grilled peaches.

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 salmon, halibut in a basket, grilled tuna London broil, and a spectacular campfire style bacon grilled trout.